Expert Advice

Master this simple technique to make restaurant-quality, crispy-skinned salmon for dinner all the time.

As we close in on Week 3 of the Epi Kitchen Olympics, we're aiming high—for perfect fruit pie.

Overnight oats are easy to make without a recipe—just follow this simple ratio.

(Pssst: You can use this simple method to make dinner hash, too.)

For Week 1 of our Kitchen Olympics, we're covering the essentials. Here's how to make flawless brown butter.

For Week 3 of Epi's Kitchen Olympics, a classic, deceptively fancy dinner that comes together in minutes.

This Tex-Mex classic is hearty, customizable, and surprisingly easy to make at home.

Don't worry, it's still really quick.

Winter is coming. But so are homemade bowls of hot soup.

Hummus is cheaper and more delicious when it's homemade—and you don't need a recipe (or chickpeas!) to make it.

Meatballs are the most adaptable, make-ahead-friendly way to turn any ground meat into dinner. And with this simple ratio, you can make them exactly the way you want.

A cool, sweet, herby, creamy smoothie can be hard to master. But a recipe isn't the answer. Instead, use this step-by-step guide to smooth(ie) awakenings.

When you make brie en croute at home, it's more special—and more flavorful—than anything you can buy at the store.

The historian, teacher, and inimitable cookbook author has spent years documenting the foods of Africa and the African diaspora. In her new memoir, she's finally telling a tale about herself.

The easy trick to make Instagram-worthy autumnal cookies.

It's time to get your gratin on.

These are the summer foodie books you'll want to toss along in your beach tote.

Master this basic technique, and you'll be making perfect veal, pork, eggplant and zucchini parmesan, too.

You've mastered the scramble. The over-easy egg is practically second nature. Now it's time to take on poaching.

Time-saving kitchen hacks and plenty of flavor help this Cal-Mex classic deliver.