Author: mike

Good cooks have always turned common ingredients—even fermented shark—into great food. …read more

Once you understand how body, structure, grip, minerality, and sense of place are used in the context of wine tasting, it will all seem much less mysterious. …read more

Plus, Bridget perfects the art of crispy chicken skin, and Julia makes a homemade version of a specific San Francisco treat. …read more

Learn how the Golden State shocked the world with its olive oil like it once did with its wine. …read more

From the thin crusts of New York to the even thinner crusts of St. Louis, there are many ways to enjoy a pizza in America. …read more

Celebrate Fat Tuesday in style with this colorful dessert—just don’t swallow the baby. …read more

Plus, Jack Bishop on why canned beans actually taste better than dried beans. …read more

Celebrity interviews are usually, well, boring. But there are exceptions, and Rachael Ray is indeed one of them.

These sweet treats put an elegant spin on Valentine’s Day.

Forget pre-packaged bonbons—make these chocolate desserts and steal your Valentine’s heart.

Send cookies for Valentine’s Day using this innovative packing method.

Just in time for Valentine’s Day—this Cook’s Illustrated dessert will easily impress.

From bacon and eggs to shrimp and grits, they’re better together.

These recipes will make you contemplate Mexican night, every night.

Health hucksters have been around for as long as civilization—from 19th-century “elixirs” to 21st-century fad diets.

A fudgy brownie meets a crispy cookie to join tempting forces in this famed Cook’s Illustrated recipe.