Expert Advice

Never wonder about Thanksgiving’s essential dessert ever again.

Fresh or frozen berries? Whole berry or jellied sauce? Relish or chutney? Don't worry, we've got all the answers to your frequently asked questions here.

To be honest, we're still going to see each other on the weekends.

No more bland, unadorned egg whites. 

An extremely rich, extremely delicious, extremely satisfying thing.

This is how to buy and store olive oil so it tastes fresh—for as long as possible.  

When you want to use the best olive oil possible but don't want to go broke, grab a squeeze bottle and make a blend.

And that is exactly the point.

We promise you'll never go back to the bottled stuff. 

So you made too much pesto? Or hummus? Or yogurt sauce? Don't let it languish in the back of your fridge—just thin it out and suddenly it's salad dressing.

A few small changes toward more sustainable living have managed to sneak mindfulness into my life.

The deeper we dive into sous vide cooking, the more we find out it's not what it seems. 

If you went apple picking, it's time to make compote.

And there's a good one for every season.

The affordable, fast, flame-grilled staple of home cooking has come under fire. 

Or do you need a $500 Vitamix?

Stuck, cracked, or broken in half, there's a serving solution for every cake problem.

My Instant Pot was gathering dust...until I realized how much it could help me keep a more sustainable kitchen.

It's nearly impossible to screw up.

Find the Impossible Burger impossible to understand? Now that these plant-based meats are finally available in grocery stores, it's time to ask (and answer) some questions.