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Shirley Corriher, the doyenne of all things food science, divulges her foolproof secrets to gloriously golden and puffy popovers.

Hot, spicy chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.

Milk mayonnaise, a thick luscious treat in Portugal and Spain, is an eggless condiment with all the same richness and flavor as regular mayo. David explains it all for you.

David details how he HATES to fly—save for those quiet and contemplative moments when he flies off into the sunrise.

When you want just a taste of seduction and intrigue, rather than the full hangover, try this little number.

The ubiquitous county fair food, corn dogs, played a critical—some may say divine—role in keeping David alive during a sojourn in Dallas.

For these ultimate chocolate chip cookies, our ever-persistent David researched for three months and ate plenty of cookies in the process. Here he shares his discoveries.

David travels south to apprentice to whole-hog barbecue pit master Ricky Parker and learns more than he ever imagined possible about the great pig.

The story of a neighborhood-terrorizing cat and how love and care can change even the most devilishly difficult of hearts.

David explains the very real phenomenon of whisker stress in cats, how to know if you've been afflicting it on your dear fur baby, and how to remedy it.

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.

Signing his first cookbook, David Leite is unsure of where to place his John Hancock. A frantic search through books in his library turns up the answer.

Pasteis de nata, Portugal's creamy custard cups wrapped in a crackly pastry, have no equal. David visits the Confeitaria de Belem, where they originated.