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Perhaps the easiest and most elegant dinner conceivable. Here's how to cook your pricey (and worth every penny) sea scallops to perfection.

David welcomes Amy Traverso as the new co-host of the podcast Talking with My Mouth Full. Grab your earbuds and listen as they usher in season three together.

Renowned and beloved chef and cookbook author Hugh Acheson shares more about what's really going on with restaurants with us.

So satisfyingly subtle and sweet and smoky and spicy, it’ll forever banish canned Campbell’s tomato soup from your thoughts.

These gooey, slurpy, peanut butter-y wonders are the true test of a Chinese restaurant's worthiness. Although now you don't have to leave it to chance. You can simply make them at home.

Get ready for the bittersweet long weekend before the end of summer. Take the opportunity to send summer off in style--by eating everything.

Heading out to enjoy a day at the beach? Let us help you fill your cooler with the tastiest dishes you can imagine.

True story: This luscious little number inspired one toddler to dip and dunk his way through an entire bag of baby carrots. An entire bag. Behold, the power of the dipper!

An Italian tradition that, in true form, transforms simple ingredients into something sublime.

David and The One sit down to their first backyard dinner of the season, a very candid, unstyled, non-fussed affair.

This version of the classic does away with the traditional flour coating. What's left are pure, clean flavors that work for everyone.

Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.

David explains the confluence of circumstances and memories that inspired him to devise a croque monsieur casserole.

Duck confit is perhaps the best thing that could ever happen to duck legs in any possible universe. Here's how to make it and what to serve with it.

For this classic Cantonese recipe, shrimp and fermented black beans are served in a sauce spiked with garlic, ginger, and scallions. A kid-friendly recipe.

David divulges how he learned to bake bread late in life—and how he promptly became quite, quite obsessed.

Investigative science researcher Gary Taubes talks to David and Renee about the science behind eating low-carb or keto.

An easy toss-it-in-the-oven-and-forget-about-it sorta dish that’s still gonna make everyone ooh and aah at the dinner table for its tender, wine-imbued spectacularness.

If you've been thinking maybe you're done with pumpkin everything, wait'll you experience this aromatic pound cake that boasts the perfect balance of sweet and spice.

Mussels in half an hour? Heck yes. With chorizo, blistered cherry tomatoes, and white wine. Then you sop it all up with crusty bread.