Yes, we know, you already understand how to melt chocolate. Or think you do. Here, an extra technique or two. Just in case.

Bourbon. Curaçao. Sweet vermouth. Lime. We’re sad we didn’t concoct this comforting little ditty. But we’re glad somebody did.

A choose-your-own-ending recipe, with varying outcomes depending on whether you use bittersweet or semisweet chocolate. Suspenseful!

Stunning in its simplicity, this whole roast salmon makes for a pretty–and pretty impressive–presentation, to say nothing of its super suppleness.

Incomparably better than what comes out of a box, this mac n cheese is so darn good, it may even be better than what Mom used to make. Velveeta optional.

Remember when sitting around and noshing on crab Rangoon and coconut shrimp was the height of chic? Some say it still is.

Behind every unforgettable loaf of Italian bread you’ve daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.

David tries his hand–and The One’s patience–at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.

Grandmothers tend to know a thing or three about pastry. Flaky, tender, buttery pastry. Witness this world-renowned chef’s recipe from his trusted grand-mère.

These chocolatey sensations–with their crisp edges and chewy centers–are monstrous in size as well as their lineup of kooky ingredients.