The smoky, musky spice is at home in everything from French chocolate mousse to skewers of Xinjiang lamb.

A Great British Baking Show alum rethinks a fluffy Scandinavian classic.

Frozen or stale, those forlorn baguettes and leftover sourdough slices are not a lost cause.

How Claudia Fleming's chocolate caramel tart-and the book that immortalized it-changed pastry forever.

How Eastern European baking tradition collided with a very American ingredient.

Put it on a sandwich, stir it into pasta, eat it with a sleeve of saltines.

The case for topping your toast with 'nduja and anchovies.

Pipe your puffs with chicken liver mousse and baba ganoush.

The classic mother sauce gets the croquette treatment.

Gratins are a low-maintenance, high-payoff way to potato.

Chances are, you already have everything you need to make this "pie."

Every home cook needs a finishing sugar.

Salty, crunchy sea beans are washing up on shores—and menus—from Alaska to Italy.

The classic ’90s cocktail party snack is back, with some edge.

Why, yes-you should rub, roll, tie, and roast your bird.

The smoky, creamy, cucumber- and-radish-scaled dip is here to stay.

Smooth, salty lemon paste cranks up the volume on pastas, salad dressings, and Bloody Marys.

Permission to put blue cheese, chives, and even anchovies in your shortbread.

Skip the sugary mix, forget the milk, and embrace jaggery and fresh ginger.

For a crunchier crust, plant your dough in a clay pot.

Get to know the sweeter side of fish sauce.