Across grocery freezer aisles and farmers’ markets alike, the breaded vessels for nostalgia are being reimagined as health foods, wholesome snacks, and convenient fast-food substitutes

A whole wheat batter and chunks of juicy roasted strawberries make for the ultimate summery snack on the go

Solid cocktails have entered the bartender chat—and you can throw away those Dixie Cups.

A budget-friendly recipe that makes the most of what you already have

Ye olde pubs, taverns, and beer halls aren’t the only places to catch the big game anymore.

It’s like a Caesar but more maximalist

Some of us are crying in H Mart; some of us are mourning in Costco.

A wallet-friendly, vegetarian take on a German classic

The century-old tortilla press works great for masa and, as the internet has proven, so much more.

Try this bean salad version instead

Often overlooked, the Ecuadorian food diaspora is raising its own profile

These hand-kneaded babka knots are your next weekend baking project

Not too long ago, the physical cookbook seemed to be heading toward the same fate as the compact disc. What happened was just the opposite.

Because asparagus season starts now

Why small food brands are turning to online overstock markets to bring their innovative, boutique goods to the masses.

A shortcut recipe to keep you warm until spring

Restaurant voyeurism is all the rage, and open-concept kitchens are changing how restaurants function. But will they change the labor structures that comprise the industry?

This version is anything but vanilla.

As worries emerge about the future of what has become known as the world’s best cinnamon, growers are deciding the fight ought to be an international one.

Crispy skin? Check. Creamy pan sauce? You bet.

The birthday and quinceañera staple has a storied history—and an uncertain future