The difference between flaky and rock-hard pie crust can come down to the amount of protein in that bag of AP flour. Not all are created equally.

Moqueca, a stew from the Brazilian state of Bahia, is a finessed union of sweet and savory.

The seasonal selection of Niagaras, Lakemonts, and Jupiters go far beyond the “reds” and “greens” of the grocery store.

Great versions exist around the world, but it’s not the only soul-satisfying tonic in the pot.

The cold Spanish soup gets the tangy, spicy upgrade its been waiting for.

A look at America’s favorite illogically cheap, ecologically dubious roasted chicken.

Forget what you know, and think beyond the crisp, cold crunch.

Break out the food processor and pulverize some popcorn.

Cornell sauce and soy sauce play similar roles in infusing chicken with flavor. But combine the two and something special will happen.

Mexican sopa seca de fideo turns everything you know about pasta on its head.

In just six minutes, eggs, bread, and cheese come together in fluffy harmony.

Sichuan province perfected a chicken dish. The internet bludgeoned it.

On the many ways to appreciate a carb dream team.

Dark meat is having a moment, so why has the drum been left behind?

Even among the most fastidious locavores, there's a time and a place for boxes of baby spinach and waxy red bell peppers.

Marinate it in turmeric-spiked chutney, bread it with semolina, and fry.

A trick from Zuni Café gives the maligned dried fruit a second life with tea.

Butternut squash deserves a dip in hot olive oil, the Calabrian way.

A Turkish way with egg salad that leans into the fiery, citrusy chile flakes of the Middle East.

Just say no to lemon zest, “ripping hot” pans, and the ice bath.

Real froyo has a secret—and it comes from a can.