Chef Roger Mooking discusses salt and shows how to make a flavored salt.
Giada's apple martini gets a touch of sweetness from a thyme simple syrup.
No nipitella for your porcini bruschetta? Use mint and thyme instead.
No roasting rack? See what Kelsey uses instead -- with fabulous results.
Caramelized onion toasts are redolent of the flavors of the Mediterranean.
Pesto-spread pastry pinwheels are topped with a dollop of sun-dried tomato.
This dish gets its name from the steam that rises when white wine is added.
Alton keeps his mashed potatoes simple - but they're anything but bland.
Creamy goat cheese and earthy beets combine in a dip your guests will love.
Giada roasts root vegetables with Brussels sprouts and dried herbs.