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

Pasta salad, universally loved and debatably not Italian-American in origin, is worth more than the convenience it offers at picnics and barbecues.

With a wide selection of grains, sauces, marinades, and juices, an energized generation of black entrepreneurs are bringing sub-Saharan products to the mainstream.

Running out of ways to use up your big bag of ripe avocados? Consider blending them.

The "glorified hamburger," a forgotten Depression-era relic, has real applications for the modern home cook.

The versatile sauce has been used to punch up the flavors of fresh fruit for decades. Now it’s starting to do a lot more.

Opinions are strong, but science (and a few strong-willed home cooks) tackle the matter.

Roti canai, despite its Indian name, ingredients, and links to the Tamil people of Southern India, is a bread born in Malaysia.

This silky, starchy orzo, studded with mellow blue cheese, is a crash course in a pasta cooking technique that may sound a little familiar.

Add hojicha to cakes, puddings, ice cream, and jellies for an unmistakably smoky, nutty flavor.

Whether they’re canned or dried, make some space for beans and lentils on the grill. 

It’s messy, it’s fishy, and it will give you disastrously bad breath, but it’s all worth it for this Italian anchovy snack.

There’s a reason the instant noodle brand is the star of so many noodle shops in Thailand.

How do you add mystery and intrigue to sliced fruit? With a drizzle of bracingly bitter Campari or subtly spiced Maraschino.

Vegetarian Reubens aren’t a replacement for meat. They’re a category of their own.

There’s a lot to love about the chef's favorite kitchen cutting tool—no knife or cutting board necessary.

When it comes to salad greens, a kiss of heat can be a good thing.

Queen Elizabeth’s favorite dessert is so easy, it doesn’t even involve baking.

It’s a well-known fact that cooking a chicken under a brick (or skillet) helps get that allover golden crust, but how does the technique translate to vegetables?

Aaron Franklin has shifted his passion for barbecue to steak, and he has some strong opinions to share in a new cookbook.

After slicing into this porous tuber, you'll be rewarded with incredible possibilities for braising and frying.