Expert Advice

If you ask pastry chefs like Christina Tosi, Claire Saffitz, or Nadiya Hussain, store-bought phyllo and puff pastry are just smart hacks for perfect tarts and cookies.

This creamy, comforting chocolate drink is constantly being reinvented. Learn how to make champurrado from scratch.

This pantry staple is an umami powerhouse.

Learn famed baker Jim Lahey's hands-off technique for the holiday classic.

This flexible, freestyle food processor recipe makes treasure-packed cookies—your way.

Some of our tested favorite knives are marked down today—plus, a few other knives we love at deep discounts. 

This little trick will make sure your next pie-baking marathon doesn’t set off the fire alarm.

The appliance you need really depends on what you're cooking.

"Great British Bake Off" judge Prue Leith shares some history—and some tweaks—for this quintessentially British dessert.

Learn how to reheat biscuits so that they taste even better the next day.

Expert baker Rose Levy Beranbaum swears by a mixture of cream cheese and butter for a tender, sturdy, and flavorful dough.

Stash a few bottles of the bitter stuff in your freezer for an icy after-dinner drink, no ice cubes required.

Set aside a full day for these pillowy, lightly tangy rolls. It will be worth it.

This quick method for collard greens maximizes flavor, no meat required.

Upgraded coffee gear. Lightweight pots and pans. And some new cookbooks for entertaining inspiration.

Safety experts weigh in on a move you might do without even thinking about it.

Learn how to properly dry your bread out for stuffing so you can get properly stuffed on Thanksgiving.

My family’s go-to holiday main is super crispy, festive, and fun to eat.

A certified lasagna expert shares her tips for the best lasagna—and an easy recipe.

Skip the roux and the casserole dish for an extra-crispy take on this classic baked pasta.