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  Jerimiah Duarte Bills, an expert in Portuguese desserts, shows you how to make of Portugals most popular sweets–salame de…

  Let’s Hygge together is David Leite explaining the Danish concept of taking comfort and making it accessible to each…

There's a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you'll be thanking us.

Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be. Consider them to be dirt candy.

  Pain d’epi, the classic sheaf of wheat bread form is impressive looking is simple to do. All you need…

  Mark Rosati, Culinary Director of Shake Shack, shows you the secrets to making your own amazing Shake Shack burger…

There's one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.

Elegant? Check. Easy? Yep (albeit a little time-consuming). Worth it? Undeniably. Seriously one of the best things we've ever experienced.

Schmear this simple green sauce on anything and watch it disappear. And did we mention you can toss it together in minutes?

Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.

  In this episode of the Secret Ingredient learn how Portuguese sausage is made. (In Portuguese)

  Learn how to make turkey gravy from pan drippings from your perfectly roasted Thanksgiving turkey.

Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.

  Learn how to make classic pastéis de nata, Portuguese custard tarts.

Barely a recipe, this weeknight salvation of sausage and broccoli rabe is more like a simple blueprint for eating in season. Amen to that.

Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.

Sweet enough to entice the kid in you but boozy enough to appeal to the adult in you. (Apparently we like our vegetables the same way we like our cocktails.)

Turn that alien-looking vegetable turns into something that’s surprising as well as satisfying.

A gussied-up riff on an American classic made with a bourbon-spiked sauce and glammed up with Cheddar and pickled red onions.

An easy and elegant version of the traditional Russian winter soup that's refreshing (and healthy) as heck.