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 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.
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.