Connecticut Pies from The Pie Lady
Recipes and a video how-to from Michele Albano Stuart, a baker known for her classic pies.
Comfort-Food Cabs: Great Wines for Fall
Cabernets can take on robust, meaty main dishes—without taking a lot out of your wallet.
Third Thursday Potluck: October Menu
A layered casserole, butternut and bean chili, eggplant poutzakia and many more are on the menu.
Decorating Cupcakes for Kids
Get creative with cupcakes by following our top tips and sweet recipes.
Avoiding Trans Fats
Research has shown that, while saturated fats are bad, trans fats can be monsters—but there's more to it than that.
Adobo: Types and Uses
Depending on whose table you’re sitting at, adobo can be a sauce, a seasoning or a nation’s defining dish.
Cooking with Israeli Couscous
Enthusiasts love the slightly toasty flavor and tapioca-like mouth feel of this quick-cooking, completely flour-based pasta.
Fighting for Foie Gras
As foie gras stands, it's one of the more controversial ingredients—and its production may be on the way out.
More on Miso
Complex in flavor but simple to use, read here for tips on finding the miso that best suits your dish.
Liquid Smoke, Modern Miracle
The complex process for producing liquid smoke—and a few delicious but unexpected uses.
Mise en Place
A phrase once used with the expectation of militaristic efficiency in the kitchen, the term now has much broader implications.
Build a Better Sandwich
Sandwiches shouldn’t be confined to just the lunchbox—when layered with vegetables and protein in unique combinations, they can be transformed into nutritious dinnertime meals.
Benefit from Monounsaturated Fats
Foods rich in monounsaturated fats—those "good fats" we keep hearing about—and how to enjoy in moderation.
Crème Fraîche: How-To and Why
Crème fraîche, the delicate French counterpart to American sour cream, has several advantages.