Expert Advice

Scholar Carolyn Phillips has written the first English-language cookbook to encompass all 35 cuisines of China. Cookbook critic Paula Forbes dives in, head first.

Even the best bread has only a few ingredients. Here's how to make the most out of them.

A loaf a bread ain't nothing but dough until you make it pretty. Here's how to doll up your dough.

You've got flour, a liquid, and yeast. Here's how to measure, mix, and proof them into something magical.

Once your homemade bread starts rising, it's time to start massaging it.

Once your sourdough starter is active, it's time to bake; but there are a few more steps to ensure your bread is the best it can be.

For the most robust starter, regularly scheduled feedings are a necessity.

To start off on the right foot, you have to start with a lively starter.

You're about to turn your kitchen up to 11.

Just stack and spread.

For the best cocktail party, skip the tiny bowls and passed plates and just break out the platters.

Does Sriracha really deserve to be your default hot sauce? This Portuguese alternative can do even more.

The maligned slushy drink favored by beach bums and strip malls bears little resemblance to the original version of this classic cocktail.

A spoonful of the sweet stuff will help bring out all the other flavors.

These 3-ingredient snacks will keep bellies full until dinnertime.

The Colonel's "eleven herbs and spices" launched an empire. And this unsung spice is at the center of his closely guarded formula.

Here's a chilling (and instant) solution to ultimate refreshment.

In Catalonia, Pan Con Tomate is a tomato-toast-dream come true.

Batter up? More like put the batter down. There's so much more to zucchini blossoms than frying.

Cookies so simple you don't even need an oven to make them.