Expert Advice

There’s no whisking or tempering involved, and the ingredients don’t even have to come to room temperature.

For a pasta salad with true star power, build flavor as you go.

Wondering how to store eggplant so it stays fresh and spot-free?

The pandan-scented dessert is like one big, green honeycomb.

Steer clear of potatoes with eyes, shoots, and a greenish tint. Learn the best way to store potatoes and when you probably shouldn’t eat them.

The Persian-style grilled corn from Andy Baraghani’s childhood is so good that it doesn’t need butter.

Recipe calls for buttermilk and you don't have any? No need to get sour—here are a few good ways to get around it.

Bye-bye, rock-solid chocolate chip cookies.

At its simplest, fraisier cake is, essentially, one big sandwich of the reddest, ripest strawberries you can find. 

Grilled swordfish with whole-lemon dressing is the meaty main your dinner party deserves.

For really flavorful sticky rice, steam first, then grill.

This simple 2-ingredient watermelon slush takes less than 10 minutes to make and is the refreshing beverage we want to sip on all summer long.

Store-bought bubble tea? In this economy? Experts share their tips on how to make the best cup of bubble tea at home, including which tapioca pearls to buy and the kind of sugar you should use.

Thaw, char, toss with chili crisp, repeat.

Just because the flames of your grill or campfire have died down, it doesn’t mean the party’s over.

Your guide to grilling (and dancing) until sundown with plenty of banchan, grilled pork belly, oysters, and makgeolli.

We've got the deets on the meaty kind, too.

We consulted with some public health experts (and an Epicurious writer with backyard chickens) to get to the bottom of the question. 

This simple grilled chicken is anything but plain.