Quick

Crunch-crunch-crunch will end up as munch-munch-munch when this salad is served. Flavor is obviously crucial in food, and certainly this salad has flavor, but tactile sensation is also a very important factor in our food perception and appreciation. We want pasta al dente, celery crunchy, bread grilled. This salad has a lot of texture to enjoy.

If you don't know what a Sno-Ball is, you should probably move on to the next chapter. Those round, fuzzy pink flavor wads are a staple of childhood (and a guilty pleasure of adulthood). Food coloring is optional here, but without it, this recipe looks much too grown-up.

Step one: Buy tamarind concentrate.
Step two: Make this cocktail.
Step three: Figure out what else you can do with the tamarind.

White soy sauce is sweeter than regular soy sauce, a good counterbalance to the earthy brussels sprouts.

Christina Tosi, the chef, owner, and founder of New York's Momofuku Milk Bar, created this recipe exclusively for Epicurious. You can make these marshmallow cereal bars with a variety of different cereals. We find that simpler ones, such as cornflakes, Golden Grahams, and Kix work best, and recommend avoiding more sugary cereals, or cereals with large or dense pieces. You can add up to 1 cup total of mix-ins per batch, but feel free to use any kind of mix-in combination to equal 1 cup. You can also experiment with different cereal and mix-in combinations to create your own unique treats. Some of our favorites include wheat puffs with pistachios and dried cranberries, Rice Krispies with dried blueberries and cinnamon, and Cheerios with pepitas and dried cherries. For more on Tosi and these holiday treats, see A Very Momofuku Milk Bar Christmas.

Can't find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

The only decorating icing you'll ever need.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

Lett prefers Hachiya persimmons for this fabulously simple dessert (they're the ones with the pointy shape). But don't use them until they're super soft and completely ripe; they taste unpleasantly tannic otherwise.

You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.

Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.

Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.

The BA Test Kitchen likes Grade B maple syrup for its deep and rounded flavor.

Tarragon syrup gives this simple but stunning orange and tangerine salad extra personality.

"If rum won't give you that warming glow of wellness, the hot tea will." -Benjamin Schiller, beverage director of The Berkshire Room

Editor's note: Use this sauce to make Suzanne Goin's Sticky Toffee Pudding with Blood Orange, Tangerine, and Whipped Crème Fraîche . NOTE You can make the toffee sauce ahead of time and warm it up when you are ready to use it.

In Latin America, achiote-colored lard or achiote-infused oil is part of any well-stocked pantry, traditionally stored in an achiotera, a special metal container with a spout. My friend and mentor Felipe Rojas-Lombardi, the brilliant Peruvian-born chef and author who created the Ballroom restaurant in Manhattan, loved the sunny color and subtle smoky flavor of achiote-infused olive oil. He used it for everything from marinating the luscious suckling pigs that he proudly displayed at the counter of his tapas bar to enhancing the color of his spicy mayonnaise to giving his lamb empanadas a gilded look. This recipe gives you both a seasoning and a coloring.

Editor's note: Use this with Maricel Presilla's Boiled Yuca (Yuca Hervida) . Ajilimójili (ah-hee-lee-MOH-hee-lee) is the wonderful whimsical name for this Puerto Rican–inspired sauce. How to translate this tongue-twister? It seems that it is a composite of the words ajo (garlic) and moje (sauce), but much more can be drawn from it. In Cuba and the Mexican state of Tabasco, ajilimójili is a colloquialism for the Castilian Spanish intríngulis, a hidden reason that is suddenly revealed, or the workings necessary to pull something off, or the key to making a difficult feat look simple. Why was this sauce called ajilimójili? Perhaps because it has its own ajilimójili—the "inner workings" to make any food it touches splendid. Serve with Puerto Rican Pasteles .