Expert Advice

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.

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.

It’s not just for any cocktails anymore—Campari gives your salad (or roasted vegetables) a bittersweet, citrusy punch.

Forget water baths and the oven. The key to making a flawless cheesecake is not baking it.

Should you refrigerate peanut butter? Experts weigh in on the virtues of keeping it cold versus the convenience of keeping it spreadable.

Not that we had to tell you “chickpeas bathed in oil with tons of garlic” was a recipe for success.

Say goodbye to greasy, dirty bristles and learn how to clean your pastry brush the right way.

Learn how to make a breakfast burrito with bacon, egg, and cheese—plus a fantastic homemade flour tortilla and tortilla chips for crunch.

Learn how to roll a burrito from chef Alan Delgado of Los Burritos Juarez.