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.
Pesto-spread pastry pinwheels are topped with a dollop of sun-dried tomato.
No roasting rack? See what Kelsey uses instead -- with fabulous results.
No nipitella for your porcini bruschetta? Use mint and thyme instead.
Caramelized onion toasts are redolent of the flavors of the Mediterranean.
Alton keeps his mashed potatoes simple - but they're anything but bland.
This dish gets its name from the steam that rises when white wine is added.
Creamy goat cheese and earthy beets combine in a dip your guests will love.
Giada stuffs pork chops with sun-dried tomatoes, cheeses and spinach.