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.

Southwestern China has its own way with charred tomatoes, cilantro, and chile.

Both bracing and satisfying at once, the fizzy yogurt drink is a point of national pride in Iran.

A veteran cookbook writer prone to “catastrophizing” answers the question: to wash or not to wash?

It's flavorless, not filling, and has the approximate taste of the packaging it came in. So why do people still love it?

Having a stash of briny and salty greens in your fridge opens up all sorts of home cooking adventure. Here’s how to make it.

After years of gloopy and chalky options, nondairy yogurt finally tastes…really good?

Hiroko Shimbo’s primal utility sauce is good for the freezer, and best when brought out for surprise inspiration.

While quick grilling has its place, the slow braise is the ultimate way to unlock the joys of more economical beef.

Do yogurt face masks work? Can yogurt help with hangovers? Many think yogurt is a cure-all. I went to the experts for the truth.

Short recipes seem simple—until you turn on the stove.

Forget buttermilk for a second. A soak in yogurt is great for lamb, beef, goat, and particularly chicken.