Expert Advice

The researcher reveals what you find when you see supermarkets as more than just a place to buy some bread.

Forget about dredging and frying on a weeknight. Instead, prep a big batch of these super-easy chicken cutlets to stick in the freezer, and then bake them off as needed.

Including a wild idea for a savory waffle!

No wine key? No problem.

Never overcook them again.

Your bread needs salty, ultra-savory chicken juice—STAT.

It took eight chickens, five days, and four methods, but we finally got the chicken skin to snap.

Make second-time-around chicken extra delicious with this easy trick.

But it didn't really go as planned.

Stocking up isn't always the solution.

That is, assuming these people actually shop in brick-and-mortars.

All you need to do is swirl, tap, and peel.

Crispy roast chicken; creamy, cheesy squash; and lots of pasta.

It's time to kiss the one-cup goodbye.

This easy tip for refreshing day-old bread will make a stale loaf taste freshly baked.

With her cookbook Coconuts and Collards, Diaz goes deep into a very specific type of Puerto Rican cooking: her own.

This is how the writer-cook Olia Hercules remembers Easter—and how she cooks it now.

A story of snobbery, arrogance, and lots of salted butter.

At home or on the road, a smartly stocked grab bag can make all the difference.

The author and Twitter satirist is all about simple weeknight meals (beans! pasta! more beans!) and ambitious weekend cooking projects like homemade crêpes and roasted whole branzino.