Curing egg yolks in salt might seem like a culinary novelty, and is a worthy alternative to parm on your pasta. But it can and should be so much more.

With a few handfuls of cheap salt and an egg white, you can make your vegetables taste richer, juicier, and even more like themselves.

It’s impossible to talk about Filipino desserts without bringing up ube, the starchy, can’t-believe-that’s-not-food-coloring purple yam.

Dipped in sugar, this sticky rice snack becomes dessert. Sprinkled with dried fish flakes, it’s a bite to tide you over until dinner.

Wheat, meat, and time: Halim matches your favorite oatmeal toppings with a savory lamb base.

Samin Nosrat’s authoritative, definitive Salt, Fat, Acid, Heat is the breakout cookbook of a generation. But have you checked out the tart dough recipe?   

Wait, is that pork belly? A few restaurant tricks can turn this unglamorous root vegetable into a rich, caramelized porcine imposter.

We may call them French fries in the U.S., but they were born in Belgium as a street food for the rich.

When fried, they’re a restaurant staple. But when roasted, they’re a homey comfort.

This tiny Filipino citrus is here to make your pastas brighter and your lemon bars a lot more exciting.

You can make any rice paper salad your own, as long as you follow a few loose rules.

These little oyster-shaped bites are often overlooked at the grocery store, but when you fry them, they become a party snack, a salad topping, or the filling for a sandwich.  

With this Japanese technique for cooking vegetables and seafood, aluminum foil acts as both the cookware and the dishware.

Step aside, challah and brioche.

Forget about New Year’s resolutions. Everyone needs a few ambitious (or not-so-ambitious) personal cooking goals to get them through the coldest, darkest months of the year.

A little-known homestyle snack became my go-to carb-on-carb comfort food.

Ciorba has never captured the American palate as effectively as borscht has, but the sour, nourishing soup can be found in Romanian kitchens year-round.

How thousands of miles traveled, and the help of wedding caterers, shaped Tiffin into an extraordinary work.

It involves cooking, cooling, and storing in a plastic bag.

And here’s how you can add a little extra spark on day two or three.

A can of sweetened red bean paste can go far.