This panzanella, or bread salad, is rich with the flavors of autumn.
Chef Roger Mooking discusses salt and shows how to make a flavored salt.
Alton keeps his mashed potatoes simple - but they're anything but bland.
Giada's apple martini gets a touch of sweetness from a thyme simple syrup.
Giada marinates goat cheese and serves it on radicchio leaves.
Caramelized onion toasts are redolent of the flavors of the Mediterranean.
No roasting rack? See what Kelsey uses instead -- with fabulous results.
No nipitella for your porcini bruschetta? Use mint and thyme instead.
Pesto-spread pastry pinwheels are topped with a dollop of sun-dried tomato.
Sage, thyme and rosemary add warmth to Ellie's Herb-Roasted Turkey Breast.