Cecily McAndrews

It's not your grandma's fashion. Wait—yes it is! And it's awesome. 

If you thought pizza couldn't get any better, check out the Indian-inspired pies that chef Maneet Chauhan and her daughter, Shagun, are cooking up.

With a few great recipes, a solid game plan, and a single epic day of baking, you and a buddy can make enough goodies to blanket the neighborhood, charm the babysitter, win brownie points with coworkers—and have plenty left over for Santa.

For Debi Mazar and Gabriele Corcos, stars of Extra Virgin and authors of the cookbook Super Tuscan, Hanukkah is a time to teach their daughters about their Italian-Jewish heritage in the most delicious way.

“I’m obsessed with reducing food waste right now,” celeb chef Richard Blais says, so he’s teaching his kids to use up everything. His tips will help the planet and your grocery bill.

It’s ramen night at Richard Blais’s house, where the broth is homemade and the toppings are whatever’s handy: Veggies, seaweed snacks—even hot dogs. See how this top chef and his daughters, Riley, 9, and Embry, 6, noodle around.

Deb Perelman, the blogger behind Smitten Kitchen, serves up meals to her family of four—and her 6 million readers!—from a 70-square-foot space in Manhattan. Steal some of her smart strategies and use them to make your space work harder for you.

It'll help you figure out which restaurants prioritize sustainable practices and local food sourcing.

Spend the day with the legendary French chef Jacques Pépin and his granddaughter, Shorey, as they whip up fish tacos (one of his favorite dishes!), take you on a kitchen tour and remind you why family meals matter.

Since even pastry chefs like a good shortcut, Michael Laiskonis, creative director at the Institute of Culinary Education, tried out some next-gen baking mixes to see if they stack up. He found a few sweet surprises!

If you have a batch of leftover Easter treats, spin them into new, irresistible goodies. Hop to it!

In honor of Autism Awareness Month, meet Bo, a kid for whom a plate of noodles is more than a meal—it’s a way to connect with those who love him.

Melissa Clark, New York Times food columnist and author of Dinner: Changing the Game, has an 8-year-old sous-chef: her daughter, Dahlia. Their Thai-style chicken dinner is so good you’ll toss your takeout menus.

Before, if you loved the flavor of a frozen dinner, you’d probably be bummed about the nutrition stats—or vice versa. Not so now! A new generation of meals takes healthy ingredients in new, exciting directions