Pair it with honey for a sweet and spicy dressing perfect for balancing bitter greens like arugula. Combine it with fresh ...

Chef David Kirschner, CEO and founder of dineDK Private Dining, shared his tips for making restaurant-quality, silky-smooth dressings that won't split.

Most salad dressings are temporarily stable mixtures of oil and water known as emulsions. But how do salad dressing emulsions form? And how can we enhance our emulsions for better salads and more?