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Featured in our 2018 Easter Guide
  • Recipe

    Roasted Uncured Ham with Mustard-Herb Crust

    Dress up ham with this simple sweet-savory topping. You can use leftovers in wraps, sandwiches, casseroles, and stews.

  • How-To

    How to Peel Hard-Boiled Eggs

    Peeling a lot of hard-cooked eggs can seem to take forever. But this tip will have you on your way to deviled eggs in no time flat.

  • Sponsored Content

    Pesto-Crusted Racks of Lamb

    The four-step method for roasting these lamb racks—a quick sear for color and flavor, a brief rest so the meat can relax, a coating of bright, lemony parsley pesto and…

  • How-To

    How to Make Hollandaise Sauce

    A step-by-step guide to getting this rich, buttery, ethereally light French sauce just right

  • How-To

    How to Make Crêpes

    With a stash of these thin pancakes in the freezer or fridge, you have a delicious head start on any meal of the day. In this video, Julissa Roberts demonstrates Martha Holmberg's method for making supple, buttery crêpes.

  • How-To

    How to Make Lemon Meringue Pie

    Fine Cooking's senior food editor demonstrates Carole Walter's secrets to getting luscious, billowy homemade lemon meringue pie just right.

  • How-To

    How to Make Classic French Macarons

    Pastry chef Joanne Chang takes us step by step through her foolproof recipe for these delectable (and charming) French sandwich cookies

  • How-To

    How to Make Classic Beef Wellington

    Beef Wellington makes for an elegant and impressive Christmas dinner. In this video, you'll learn how to make and assemble this holiday showstopper. 

  • How-To

    How to Make a Croquembouche

    A classic French croquembouche—a tower of caramel-coated cream puffs with a halo of spun caramel threads—is a fixture at weddings and holidays. It's definitely a bit of a project, but it's a fun one. Learn how to build this sweet and salty cream puff tower from the bottom up.

  • Video

    Classic French Omelet Video Recipe

    A classic French omelet is folded in three like a letter, pale golden on the outside, with no browning at all and creamy inside. Although it's a simple dish, you…