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

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

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.

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

Famous for her cookies and Goldfish crackers, Rudkin’s influence extends beyond packaged foods. Long before second-wave feminism, she encouraged women to take their place in the American workforce.

The incredible story of how South Indian food evangelist Maya Kaimal conquered the American supermarket. One jar of tikka masala at a time.

How Japanese-Americans helped launch the California tuna-canning industry—and one of America’s most beloved sandwiches.

It's the storied herb championed by Thomas Jefferson, Julia Child, and The Silver Palate.

The beloved Hungry Ghost Bakery in Western Massachusetts reflects the region’s hippie values, with wood-fired sourdough bread, local grain, and living wages. …

The story of vegetable soup, and how Anya von Bremzen’s 1990 cookbook Please to the Table became a lifeline for one Wisconsin …

A writer returns to a well-worn family recipe card: Richard Hsiao’s Pickled Cukes. I don’t really remember Richard. He passed away when …