Red wine reduction is a simple yet sultry addition to the caramel that enrobes these apples.

No bells and whistles here—just good old-fashioned pound cake with a nutty dimension, compliments of the brown butter.

A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie.

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser.

Heaps of leafy cilantro and the crumbly Mexican white cheese known as queso fresco update a classic side dish.

Food editor/stylist Paul Grimes demonstrates how to make olive and Reblochon “cake” from the cookbook A Table in the Tarn by Orlando Murrin. This savory bread is perfect as an appetizer with cocktails. ...

In the second Test Kitchen Challenge, test kitchen director Ruth Cousineau and food editor/stylist Paul Grimes face off over dijon mustard

This dish, inspired by a recipe from Gray Kunz's Elements of Taste, is a great alternative to roasting a whole chicken.