When berry picking has given you too many berries, make syrup. Then make this blackberry gin fizz, which starts with that syrup and ends with Thai basil.
There are no rules when it comes to summer sangrias—just take a sparkling wine like Spanish cava, add whatever berries you have on hand, and finish with lots of citrus.
We challenged chefs of three different skill levels - amateur Desi, home cook Emily, and professional chef Saúl Montiel from Cantina Rooftop in New York - to make us their best chips and queso dip.
设计和可用性专家丹·福尔摩沙回到evaluate and improve upon 5 kitchen gadgets made by high-end brands, seeing how each might work better with a few strategic tweaks. Watch as he tests the gadgets, putting each through his critical gauntlet while commenting on what works, what doesn't, and what he'd do to improve their design.
Chicken breast doesn't need to be dry and stringy! Sharing some juicy bits of knowledge and technique, professional chef Frank Proto teaches you how to make a perfectly succulent chicken breast on this edition of Epicurious 101.
Chef Akshay Bhardwaj joins Epicurious for another episode of Passport Kitchen, today making a chicken curry in the style traditionally prepared by his family in New Delhi, India.
