Merlyn Miller

Chef Kyle Knall served charcoal-grilled chicken wings at Hot Luck Live Food & Music in Austin, Texas. The chef shared his trick for serving juicy, tender wings for a crowd with Food & Wine, explaining that he confits the chicken ahead of time and grills it just before serving to add color and flavor.

In Fort Worth’s Cultural District, The Chumley House stands out in a state full of steakhouses with a tea and scone service to start each seating, followed by a water service with tableside garnishes to choose from. Sipping from a crystal tumbler makes the everyday act unexpectedly special.

Aldi is getting into the Halloween spirit with the return of its seasonal cheeses, and there are four spooky varieties to choose from. This year’s lineup includes Pumpkin Spice Wensleydale, Freaky Franken Sage Derby, Bat Knit Crazy Aged Cheddar, and Death by Garlic Cheddar, all priced under $5 each. But they’re only around for a limited time, so here’s what to know before you shop.

A high-fiber spread called “beanut butter” is making the rounds online, with creators blending just three ingredients: canned beans, powdered peanut butter, and a sweetener. The result packs in extra fiber and protein — and, according to fans, tastes surprisingly good. Here’s how to make it at home.

Ina Garten shared her bourbon sour recipe on the “Today” show while promoting her new podcast, “Happy Hour With Ina Garten.” Her version is batched for a crowd, gets an extra-tart lift from lime juice, and needs a vigorous shake before serving. Consider it one more reason to invite a few friends over.

A viral boxed cake mix hack promises a cake that people say “melts in your mouth.” The trick is swapping out a few of the usual ingredients, then pouring melted chocolate frosting over the top. The result is a buttery, soft yellow cake that couldn’t be much easier to make.

Andrew Zimmern shared how he makes the classic Sichuan dish “mouthwatering chicken” on social media, declaring it to be the one way he enjoys white meat chicken. The cold Chinese chicken salad stars a spicy, savory, and sour sauce, paired with pulled chicken breast and crisp cucumber slices.

Anthony Bourdain once called rouille a “magical condiment,” and we have his recipe for making it at home. Rich, garlicky, and deeply flavorful, this classic Provençal sauce is traditionally served with seafood and fish stews such as bouillabaisse, but it can add a bold kick to plenty of other dishes, too. Once you make a batch, seafood may be only the beginning.

Fan-favorite grocery finds often go viral on social media, and we’ve rounded up five internet-approved snacks that are worth adding to your cart. All five of these are still sold at major chains, and they range from Costco’s famous Marshmallow Crispy Cookie to Trader Joe’s Patio Potato Chips.

Gordon Ramsay explains that getting good color on a pancake is key to developing better flavor. To achieve a golden brown color every time, the celebrity chef dots the edges of the pancake with butter as it cooks, encouraging the Maillard reaction. Here’s how he makes a perfect stack of flapjacks.