Expert Advice

There are an infinite number of drinks you can shake or stir with ice. Why can’t the same be true of hot cocktails?

The mushrooms look so real, your little sister will refuse to eat them.

A homemade shrimp stock introduced me to a new dimension of my favorite Filipino rice noodle dish.

Easy tricks for bolder, better cookies.

Why crunchy, powerfully-seasoned raw vegetables are your holiday appetizer move. 

The secret to a quick, deeply flavorful dinner: put your lemongrass in the blender.

Coconut milk whipped cream is dairy-free and vegan—but it also just tastes great.

This green bean side is impossible to overcook, because you don't cook it at all.

To be a benevolent taskmaster on Thanksgiving Day, you have to realize it's not hosting, it's project management.

Quick weeknight salmon can be yours. 

When you're on the road, these single-serve coffees make staying caffeinated much more pleasant. 

Get next-level organized for hosting the big meal this year. 

This year’s cranberry relish is a little tipsy.

The case for a lightly-insane, powerfully-flavored holiday salad.

Our food editor is all keeping ingredient counts as low as possible in her weeknight dinner recipes… except when two mustards make a world of difference. 

Pull off the Epi 2019 Thanksgiving menu without a hitch using this extra-detailed action plan.

A cookbook author reviews the newly released 2019 edition. 

Our series about food lovers living with Crohn's continues with a man who went without a diagnosis for decades. Now, he's found a new way to eat, and finally, some relief. 

Our series on food lovers living with Crohn's continues with the story of Scott, who refused to accept that he'd have to live on white rice forever.

You can love food again. It's all about finding the foods that will love you back.