Bon Appétit

You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.

Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.

This 30-minute one-skillet dinner is just the thing for an October weeknight.

The flat cut of brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy. It will hold its shape better as it cooks, and slices neatly.

Shaking the egg white and other drink ingredients without ice—known as a "dry shake"—helps get the whites foamy without diluting the drink.

Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: "There's a nuttiness when you get that color on it."

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.

This knobby vegetable has no relation to the artichoke—it's the tuber of a type of sunflower. Look for small, evenly sized ones so they'll cook at the same rate.

The BA Test Kitchen likes Grade B maple syrup for its deep and rounded flavor.

Tarragon syrup gives this simple but stunning orange and tangerine salad extra personality.

Cook the figs until just softened: Overcooking or intense boiling will render them tough instead of lush.

A dairy-infused pork sausage stuffing infuses this turkey breast with richness and perfumes the meat with warm spices.

The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).

Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises. Freeze it by the quart and put it to work all winter long.

This recipe calls for a quartered chicken, but you can use three pounds of thighs, breasts, or drumsticks if you prefer.

Yes, there is butter in the sauce, but the key ingredient is verjus. If you can't find it, use half white wine and half unseasoned rice vinegar.

Feel-good food: New research shows the vitamin C in acorn squash may help boost your mood.