La Choy soy sauce bottles and canned bean sprouts are a familiar sight in American grocery stores, but behind this hundred-year-old brand is a story fit for Hollywood.

The little specks of corn syrup and food coloring can be so much more than just a cupcake topping or a sundae shop upcharge.

Bouncy, savory, and sometimes sweet, fish balls can shape shift from a creative filling to a crispy fried snack.

Your most beloved "family" recipe just might have been dreamed up by a corporation in order to sell products. That’s not necessarily a bad thing.

Depending on what you buy, the nutty oil can bring a whole world of nuance to your cooking.

There isn’t a one-size-fits-all sugar. And that’s okay.

The resealable bag has become a home cooking staple—but the $1.6 billion industry is not without its own big bag of issues.

From cayenne to gochugaru, chile literacy has many rewards. One of them is realizing just how interchangeable and flexible these spices can be.

It may fade into the background of bechamels and batters, but white pepper can be the subtle difference between a good spice cookie and a great spice cookie.

The smoky, savory Taiwanese sauce is a cyclone of flavors fit for stir fries, soups, grilled meats, and more.

The author helped define an era of simple, unglamorous home cooking, leaving behind a signature recipe that may outlive us all.

It starts with a darker roux, a generous smother, and a heady blend of ginger, cardamom and coriander, thanks to Asha Gomez. …

With avocados, tomato, and chiles, it's the all-purpose salsa you never knew you needed.

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.