Expert Advice

It's like we did a major gut kitchen renovation, only with a few million lines of code.

You don't need a mixologist to make you a simple, seasonal drink every night. You can do that yourself, at home. But first, some guidelines.

Of course there are shortcuts, cheater's gravy, and the like, but if you are planning on making serious gravy from scratch, let us be your guide. Here art the essential rules for perfect gravy, every time.

Let's be honest: Mashed potatoes can be watery, not fluffy enough, too dry, not seasoned properly, or just plain blah. Master the rules of perfect mashed potatoes now, and you'll ensure that they're at their buttery, fluffy best on your Thanksgiving table.

Feeding a crowd on the cheap might not be a new challenge, but it's one everyone wrestles with. A good old-fashioned potluck always seems like the easiest answer, but beware: It often ends in a random, unorganized menu that consists entirely of salad and cookies. There is a better way.

Step one: grab some guanciale.

Flavor is one thing. Appearance is another. But until your food has texture, it's not done yet. Here, 10 crispy, crackly ways to finish your plate strong.

We went behind-the-scenes at Shake Shack, the world's fastest growing, billion-dollar burger chain, and found out that all it takes to make their signature cheeseburger is a little bit of elbow grease. (Plus, you know, actual grease.)

Satisfy the senses with these seductive sips

Chefs Claudia Fleming and Gerry Hayden demonstrate how to make a romantic Valentine's Day meal with your significant other

But unlike most wine books, this one is anything but dry.

Gabrielle Hamilton is short on stories, big on tips.

A New York institution shows how to tipple at home.