Expert Advice

For a pre-dinner drink that won’t knock you down, think red.

Check out this next-level chicken salad sandwich.

It's time to give this grilling myth a rest.

Bright red mumbo sauce from D.C. is a little sweet, a little spicy, and all kinds of good. Here's how to make it.

Step aside beer-can chicken. Beer-can cabbage is so much better.

Cooking fairytales do come true.

You know the phrase, "let marinate for 2 hours?" You can forget it.

This totally game-changing kale salad features a familiar ingredient prepared in a totally genius new way.

Do you know your Provençal from your Parisienne?

It's all about the pita.

Yes, there's a bit of light frying work required. But armed with hot oil and a little Sandwich Theory, your summer will get southern in no time.

This restaurant cooking move is even better in your own backyard.

It can shave. It can ribbon. It can curl. It can zest. It can get you at least a hundred new Instagram followers.

It turns out pink is no indicator of perfectly-cooked poultry.

Your blender cocktail doesn't have to include fresh to be, well, fresh.

The key to BBQ and grilling success is creating a two-zone fire.

Step aside, kale chips. These golden morsels are even more addictive.

Please don't give me moist and tender dark meat. The drier the better.

Despite conventional wisdom, some cuts of meat are actually better when cooked to medium-well.

Sure, you've made yogurt bark, that healthy treat the internet can't get enough of. But have you turned it into dessert?