With Summer just around the corner, Chef Nancy explores some unusual condiments, talks about grill maintenance and looks at the many uses for hummus.

This week, Chef Nancy helps our readers spruce up a dish with an unexpected choice, and boils down mulled cider.

This month, Chef Nancy helps deal with an abundance of peaches, dealing with "fishy" fish and plenty more.

Several of the chefs we've interviewed during the past year have noted they are on call for their cooking-challenged friends 24/7. We should all be so lucky- but since we're not, Garden Plate brings you Chef Nancy Schneider to answer your cooking questions.

Chef Nancy goes over the differences between gourmet salts and peppers, as well as ways to capture the magic of some more diverse dishes.