Expert Advice

Lots of gelatin desserts can get artistic and architectural, but only one has the bold, modern, multicolored look of gelatina de mosaico. But the best part of this dessert is that it’s completely customizable—to your artistic vision, yes, but also to your taste. 

This super side dish is ready in under 20 minutes. 

Slicing and dicing made simple.

Carrots, beets, broccoli, winter squash, and more can easily become a bowl of perfect, pillowy bites.

Running and meditation have their place—but working in a bergamot-scented cloud does, too.

Add to your store-bought collection with a spicy, complex drizzle of your own design.

Straight doughs aren't trendy or revered by the bread community. But they're just as delicious—and they're perfect for 2021.

You don’t need the full COOK90 this year. But it never hurts to refresh your memory that successful cooking is just a meal plan—and a few nextovers—away.

Noodle-making is a science and an art. But everybody starts somewhere, and for that, Hetty McKinnon has the perfect recipe.

Taking a break from booze? You can still make great drinks.

Homemade noodles, extra-buttery pastries, and crispy mushroom tacos—these are the things that will keep us excited to be in the kitchen in 2021.

How to make a new cookbook into an even more thoughtful gift? Pair with an essential, and specific, ingredient or tool.

Hash browns might not seem like a nextover food, but with a little foresight, you can make a batch in minutes.

Whether it’s your friend who’s still redecorating or the second cousin you barely know—there’s a candle (or a throw, or a plant) they’ll love. 

Featuring a layer of jam streaked through the center, these shortbread bars are made with dough that’s frozen (for up to a month!) and then grated right into the pan.

Why are we obsessed with them? How do we recreate them? And do they even exist in the first place?

Nobody knows how to control costs like a professional chef. Here, the owner of Savannah’s Back in the Day Bakery breaks down how to bake without breaking the bank.

I know what you’re thinking, but this almond milk–based “holiday nog” can do it all.

Don’t toss it after Thanksgiving dinner! Nextover it.

This quick trick puts parchment in its place, which is good for your cakes, your cookies, and yes, your Thanksgiving pies.