Expert Advice

No Greek family of your own? Borrow Alexandra Stratou's to learn real, simple Greek dishes.

Turns out, there are lots of rules for getting the grill just right.

No ice cream maker required. Just ripe mangos, sugar, water, lime juice, and your freezer.

It's amazing what a little puff that tastes like soup can do.

Hope your summer house has a good kitchen—the lineup of cookbooks this summer is so good, it may just keep you from the beach.

Balancing a whole bird on a can of beer is more than just useless. It can actually make your chicken taste worse.

Improvise your own version of this iconic Indian snack—no matter what you do, it'll be delicious.

Tips, recipes, and ideas to kick off summer grilling season right.

To peanut or not to peanut? Today the debate that has raged at Epicurious HQ for weeks is settled.

There's no guilt when you make it yourself.

The story of a food writer's journey through three-meal-a-day darkness into the fruit- and nut-laden light.

Created by scientists and loved by chefs, nothing beats the accuracy and ease of the Thermapen.

It's not a pat of butter. It's not an extra glug of olive oil. It's all about super-charging your pasta water.

A Los Angeleno travels to Ohio to talk to the man behind the country's biggest weirdo supermarket. What he finds is a businessman who couldn't care less about food.

It has only three ingredients, doesn't require cooking, and anyone can make it. No other snack can compare.

The tangy, crunchy sandwich side is more versatile than you think.

Most cookbooks just feature a chapter on making cocktails. We philosophize on the five best cocktail books for spring and summer entertaining.

Add some high-cost flavor to a low-budget shindig by making your own​ burger toppings.

Salad in jars? Just plain silly. Cheese in jars? Just plain brilliant.

Just pop open a can of soda. (No, really—you need a can of soda for this trick.)