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David finds that the best way to secure his family's unwritten Portuguese recipes is to videotape his mom in the kitchen.

Still deciding what to make for your Valentine? Here’s your chance to ensure that whatever you pour your heart into baking is aligned with whatever your loved one most wants.

We're hearing the same question over and over and over again. How do I a make sourdough starter? (That is, a homemade bread starter that requires no commercial yeast.) Here's how in simple, easy steps.

The no-knead bread craze got David clamoring for a plump, round loaf. Cindi Kruth, a longtime LC tester, gave him some of Lexi, her 23-year-old starter. And the results were impressive

David ends up with outrageously and flamboyantly purple green beans from his garden...but doesn't have a clue as to what to do with them.

Shoppers are stockpiling food again, this time to prepare for winter, but now manufacturers are ready. Are you? Here's what you can do.

The perfect technique and tricks for how to decorate with royal icing. So easy it's perfect for beginners, yet so helpful it's useful even for experienced home bakers.

Easy, healthy, and perfectly spiced, these creamy lentils are simple to whip up at a moment's notice. Lucky you.

This classic French dessert is an eggy cake that's studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.

It's the birthday of our founder, David Leite! In his honor, we're sharing his fave things from his family's motherland, Portugal. As with David, there's both common sense and whimsy.

Our very own David Leite demystifies Bell's Seasoning, a Northeast Thanksgiving classic that's taking the rest of the world by surprise.

In this podcast, Michael Ruhlman talks to us about his newest cookbook, The Book of Schmaltz.

To grill the perfect steak, David turned to grill master Jamie Purviance for essential tricks and tactics. Ever since then, he's been grilling masterfully and sighing contentedly. You will, too.

Years ago, I had the good fortune to tour Italy and, led by my prodigious belly, I ate my way from one astoundingly delicious region to another.

David explains his unconventional and amazing approach to brining a chicken before roasting--a technique we've never seen anyone else do anywhere. So easy. So unspeakably effective.

In the midst of his kitchen renovation, David rediscovers some remnants from the moving-in party he threw.

For the briefest time (about a week) David and The One almost filmed a TV pilot. But they got something better.

Lynne Rossetto Kasper interviews me about the food of Portugal, my cookbook, and the Portuguese seasoning: massa de pimentão.

Kate McDermott, better known as The Pie Lady, divulges savvy secrets that she's gleaned from years of baking—and teaching others how to bake—pie.

David was surprised when a virtual stranger cooked a meal for him from his book, making him judge, jury, and guest of honor.