Yankee’s “Ask the Expert” column features Modern Rotisserie Co-owner and Executive Chef Marjorie Druker’s exuberant (yet practical) advice for cooking the perfect roast chicken that’s full of flavor and juiciness.

Jackson Cannon provides a guide to when it’s appropriate to shake a cocktail versus stir one in the “How Your World Works” section.

Modern Rotisserie’s floor-to-ceiling, purple rotisserie is featured among noteworthy, functional restaurant equipment that makes a statement.

Area Four’s Carnivore Pizza reigns supreme as the nation’s primo pork pie on Food Network’s “Best. Pizza. Ever.” chronicling the best pizzas across the country.

Writer Larry Olmsted features PARK’s rotating Pie of the Day in his annual recap of the year’s most memorable restaurant meals.

Tavern Road’s master mixologist Ryan McGrale shares the recipe for his custom Ocean Home cocktail. The drink is personally recommended by Editor Andrew Conway as a holiday must-have.

Chef Michael Leviton shares his take on the cauliflower trend with a recipe for Roasted Cauliflower with Dijon Vinaigrette in the “Today’s Special” section.

A “VIP Lounge” Q&A with Ken Oringer focuses on his work at Clio and Uni and his tips for travel.

A Q&A with Ken Oringer focuses on how Clio has evolved over the years and his thoughts on Boston’s dining scene.

Eastern Standard’s Bar Manager Naomi Levy is highlighted in a full-page ‘Cocktail Hour’ feature with details on her background and role at the restaurant.