Expert Advice

Suzanne Goin's Spanish fried chicken is a legendary part of the menu at LA's A.O.C. But thanks to this recipe, you don't have to travel to California to get it.

We asked a doctor to find out.

Don't send a Dutch oven to do a saucepan's job—here's how to choose the best pot for your cooking project.

A few tips on which common ingredients to keep cool—and which to keep in the freezer.

Figure out your fridge's cold zones and never have to defrost your morning milk again.

Fish fakery—it's bad. But fake meat—that's good!

What you'll be reading (and cooking) this fall.

Think beyond the salt shaker.

Sick of salad? Toss those greens in a pan!

Thirty minutes and six steps can change your life.

In a deeply researched new cookbook, writer Ronni Lundy pays tribute to the food and traditions of the mountains she came from.

Skip the deep-fryer and bake these light, crispy fritters instead.

It'd be much happier news if the thieves focused on the weeds instead of the ice cream.

Sourdough is more than a recipe. It's a lifestyle, like CrossFit. Except, you know, the opposite.

This secret ingredient gives some of the tangy flavor and chewy texture, without the hassle of a sourdough starter.

Here's how to arm your pantry with bread boosters, from sweeteners to seeds.

Take three simple ingredients (flour, water, and yeast), and make them into something beautiful.

Scholar Carolyn Phillips has written the first English-language cookbook to encompass all 35 cuisines of China. Cookbook critic Paula Forbes dives in, head first.

Even the best bread has only a few ingredients. Here's how to make the most out of them.

A loaf a bread ain't nothing but dough until you make it pretty. Here's how to doll up your dough.