Matt Duckor
Expert Advice
Welcome to Epicurious Coffee Week (Featuring Zero Espresso)
Don't worry, it's not your fault.
Ingredients
How to Make Chef Ed Lee's Spicy Grilled Cheese
Soups, dipping sauces, and, yes, and insanely delicious grilled cheese. Is there anything gochujang can't do?
Expert Advice
How to Find the Best Pinot Noir in the Country
There's a reason why they call Willamette Valley the Burgundy of America.
Expert Advice
How to Deglaze a Pan Without Wine
An ingenious solution from the one and only Nigella Lawson.
Expert Advice
The Restaurant Cookbooks We Actually Cook From
These books were made for cooking (and not just sitting pretty on your coffee table).
Expert Advice
Cheap White Wines to Drink This Spring
Think all delicious, French white wine is out of reach? Nope.
Expert Advice
The Blender That's Worth $449
Yes, that's a heck of a lot of money for a blender. But the Vitamix isn't just any old blender.
Recipes & Menus
Use Up Your Leftover Matzo
The question of what to do with that unopened, leftover box of matzo comes up every year. As it turns out, topping the stuff with butter and jam is just the beginning.
Expert Advice
6 Great Chefs and the Knives They Love
We reached out to seven of the country's best chefs and asked them to share their most prized possessions with us.
Expert Advice
The Secret Ingredient That Makes Any Beverage Better
All you need is sugar + vinegar + just about any fruit, vegetable, or herb.
Recipes & Menus
This Cocktail Proves Rhubarb Isn't Just for Pie
It all works thanks to the magic of ginger, acid, sugar, and a bit of bubbly water.
Recipes & Menus
The Shrubarb
Our version of the vinegar-based syrup known as a shrub is infused with tangy rhubarb and spicy ginger and adds sweetness and acid to any cocktail-or seltzer.
Ingredients
Everything You Need to Know About Salmon
By the end of this story, you'll sound like a salmon fisherman that's spent a lifetime on the docks. In a good way.
Recipes & Menus
The Dead Simple, Meringue-Based Dessert You're Not Making
We riff on the classic dessert (but don't make it any harder to pull off).
Expert Advice
How to Make a Perfect Meringue
In theory, there's not much to making a basic meringue—you just whisk together egg whites, sugar, and a few other ingredients in an electric mixer. But the reality is that perfect meringue takes some know-how (because what exactly are stiff peaks, anyway?). Here, a step-by-step guide for getting it right every time.
Expert Advice
Meet the Wines That Sparkle—but Aren't Sparkling
What's a wine that bubbles more than table wines but less than Champagne? Drinkable.
Expert Advice
What Your Eggs Have Been Missing
A quick squeeze of juice and a hit of zest go a long way.
Expert Advice
Sara Kramer's Secrets to Middle Eastern Cooking
This ain't your mother's Middle Eastern food (but it is this chef's mother's—sort of).
Expert Advice
California Wine Is Back!
Think California wine is all about the jammy reds? Think again.