The inevitable move to online platforms has taken some of the sensory joys out of cooking classes, but it’s replaced them with a sense of democracy, serendipity, and the occasional bear in the background.

Home cooks buying specialty ingredients online want to be conscious consumers. But can we also be critical ones?

The one-size-fits-all steakhouse staple has gone to pasture, but a new herd of tangy, sweet sauces is ready to take its place.

Cookware companies are vying for a place in the millennial kitchen with a seemingly universal template of mid-century nostalgia meets sleek futurism. Will it work?

Japanese and American appetites are converging around a love of granola.