Put the savory, citrusy Middle Eastern spice mix on everything from garlic knots to scrambled eggs.

Cocoa nibs, sour cream, and scoops of Tajín will transform bland peaches and underripe melon into something extraordinary.

The cult-favorite conbini snack is a low-effort, high-reward dessert.

The path to Mexico’s almost-ceviche is as simple as water, chile, and fresh fruit.

For the best watermelon juice, all you need is five minutes and a blender.

This Trinidadian snack with lime juice, garlic, culantro, and chile is here for you this summer.

Not only for lemons, the Microplane zester is as versatile a tool as any for the home cook.

Baking eggs by the dozen is smart. Using a sheet pan is smarter.

This Taiwanese approach to breakfast will sell you on homemade soy milk.

The Ethiopian and Eritrean staple is often freshly ground from chickpeas and spices. But for home cooks, there’s a shortcut.

It’s a classic Taiwanese combination of butter-fried peanuts, condensed milk, and cilantro (yes, you heard that right).

For Korean home cooks, boiling hot chicken soup—samgyetang—is a rejuvenating summer tradition.

Mastering riz à l’impératrice is a rite of passage for modern pastry chefs. That doesn’t mean you can’t make it at home.

The ice cream bombe is your new party trick.

Kasha varnishkes is a satisfying side dish that deserves a turn front and center.

Cook down your scallions like caramelized onions. Your noodles will thank you.

Starter Lab's retooling of the iconic French bread wasn't exactly planned.

It may seem like a holdover from the Italian nonnas of yore, but here’s why the mezzaluna should make the cut in the modern home cook’s kitchen.

Chefs claim that it makes garlic taste bad, and home cooks worry that it’s a cheap shortcut. But are either of them right?

For three months I lived in a stack of cookbooks. And then I took matters into my own hands.

Forget cake doughnuts and yeast doughnuts. Mochi doughnuts add some bounce to your bite.