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Watch in this video as Chef Carolyn uses ingredients on hand to toss together a quick weeknight dinner. With suggestions for substitutes and flavor profiles, you’ll see how easy dinner can be.

Nothing says "Game Day!" like a frozen margarita, and this version is a little sweet and a little spicy. For a non-alcoholic version, leave out the tequila and orange liquer. Add 3 fl oz of freshly squeezed orange juice and adjust the consistency as needed with lime juice and fresh grapes.

Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat, and a deft hand. In this video, we’ll show you how to achieve a finished product that has a shiny, tender, fully set white and a fairly compact shape.

Love is in the air, and these little cuties sure are lovable! Use this easy (really!) piping technique with any cake or frosting you like best, though we do think this rose buttercream is simply perfect.

Simple poached pears are a favorite not-too-sweet dessert, especially alongside rich and creamy crème fraiche. Make the pears several days ahead of time (refrigerate them in their syrup) for an easy dessert whenever you want it.

Laminated dough is dough with layers of butter folded in before using. It is what makes flaky layers in puff pastry and pastries like croissants. It takes some practice, but once you get the hang of it, it's easy to prepare and fun to use!

There is no universally perfect chocolate chip cookie, but we all know what cookie is perfect for us. And whether you like it chewy, crispy, cakey, or maybe a little salty, finding the right mix can take a lot of trial and error.

This may have more steps than your typical meatloaf, but it's worth it! Plus, you can cook the entire vegetable portion of this recipe a few days ahead of time (or weeks--freeze it!). We tried baking the meatloaf in a traditional loaf pan, but we got a quicker cooking time and better texture in the square baking dish (more surface area means quicker evaporation of moisture from those extra veggies).

Building a great cheese plate requires a basic familiarity with the profiles of the cheeses offered and their capacity to be other food and drink. If you're just getting started, this guide will come in handy.