The dark, complex flavors of cacao are finally making their way beyond just desserts.

Roux is the magical thickener and flavoring necessary for many gumbos, stews and soups in Louisiana cooking. (registration required)

Food editor Ian Knauer shares his tip on how to prepare lettuce and keep it fresh for entertaining.

Food editor Gina Marie Miraglia Eriquez demonstrates how to roll out and cut egg fettuccine.

Food editor Gina Marie Miraglia Eriquez demonstrates the classic way to make dough for egg fettuccine.

Need a sure-fire hit for the holidays? This easy, full-flavored mushroom lasagne will impress both your vegetarian and meat-eating guests.

Rediscovering a lost holiday drink produced a simple thrill and a glass full of lighthearted bubbles.

How a taste of rich chicken-liver crostini can transport you to the heart of Italy.

When our test kitchen director adapted her son’s exquisite wedding cake for the home kitchen, she created this towering beauty—and it’s easier than it looks....

Nate Appleman, executive chef of A16 in San Francisco, and co-author of A16 Food + Wine, discusses how he stocks his Southern Italian pantry.