Making a well-balanced, ingredient-complimenting sauce from scratch is no easy feat, even for talented restaurant chefs. Plenty of home cooks and pros rely on pre-made spice blends, sauces and ...

“Home cooks have great curiosity about spices,” says Alex Guarnaschelli, about the concept behind her seminar. “There is spice to make foods spicy. And then there is spice that builds more subtle, but ...

It’s a trope, but it’s also true: Butter makes everything better. French pastries would just be sad crackers without it. Leave it out and silky pan sauces become nothing but meat juice. While a knob ...