Easy

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.

This über-trendy cake is actually a vintage recipe from the Deep South. It is as red as Scarlet O'Hara's dress thanks to the combination of cocoa powder and cheap liquid red food coloring. Be sure to use the cheap stuff! Fancy food coloring pastes and gels don't work nearly as well. The vinegar was traditionally added to the baking soda as a leavener. With self-rising flour, it's not necessary, but it's added here for its classic zippy flavor.

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.

The only decorating icing you'll ever need.

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

It might seem like a long time, but cooking the bacon until it's welldone means it'll stay crisp at the table.

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.

If you like bold, assertive flavors, this rustic side dish is for you. Try it with roast chicken or pork tenderloin.

You can find Thumbelina carrots at farmers' markets.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.

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

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

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.