Expert Advice

Or at least save you a few bucks on your energy bill.

An ode to the backyard duck.

When the weather gets cool, the cool get baking. Are you ready?

Suzanne Goin's Spanish fried chicken is a legendary part of the menu at LA's A.O.C. But thanks to this recipe, you don't have to travel to California to get it.

We asked a doctor to find out.

Don't send a Dutch oven to do a saucepan's job—here's how to choose the best pot for your cooking project.

A few tips on which common ingredients to keep cool—and which to keep in the freezer.

Figure out your fridge's cold zones and never have to defrost your morning milk again.

Fish fakery—it's bad. But fake meat—that's good!

What you'll be reading (and cooking) this fall.

Think beyond the salt shaker.

Thirty minutes and six steps can change your life.

Sick of salad? Toss those greens in a pan!

In a deeply researched new cookbook, writer Ronni Lundy pays tribute to the food and traditions of the mountains she came from.

Skip the deep-fryer and bake these light, crispy fritters instead.

It'd be much happier news if the thieves focused on the weeds instead of the ice cream.

Sourdough is more than a recipe. It's a lifestyle, like CrossFit. Except, you know, the opposite.

This secret ingredient gives some of the tangy flavor and chewy texture, without the hassle of a sourdough starter.

Here's how to arm your pantry with bread boosters, from sweeteners to seeds.

Take three simple ingredients (flour, water, and yeast), and make them into something beautiful.