Classically plain Jane, the gâteau Basque continues to pop up at some of the more interesting restaurants and bakeries. On a recent …

Why do some foods taste hot and some taste cold, even when they’re all the same temperature? In dishes ranging from Calabrian …

Taco-seasoned ground meat, served over rice, has become incredibly popular in Japanese kitchens. So where did it come from? A couple years …

A trifecta of new books authored by a diverse cast of cooks who identify as Malaysian. When I was two years old, …

Khaman dhokla, a fermented chickpea cake from Gujarat, is India’s great blank-canvas dish. I noticed them out of the corner of my …

You don’t need advanced knife skills or a lot of ingredients to make crudo at home—just a bit of fresh fish and …

By making a simple stock with corn cobs (and not much else), you can infuse grains and soups with a summery taste …

All you need is a food processor and a bit of lemon juice to transform your ricotta into a completely new ingredient. …

In Alaska, salmon is work, play, life, and what’s on the table for much of the year. In Cordova—a small fishing town …

Moms and chefs alike have been cooking up kitchen snacks out of giblets for years—are they onto something? Like many Americans who …

There are a lot of things that chow-chow is not. But incredibly versatile and delicious, it definitely is.

The starches we think of as “purple sweet potatoes” aren’t all sweet potatoes. And in fact, they’re not all purple. Throughout Asia—from …

Orange fool, blancmange, Creamsicle—call it what you will. This fruity, creamy, frozen combination is here to stay. It’s silly that pies are …

Semifreddo means you can serve ice cream to your guests without all the scooping and fussing—and without any fancy appliances. Semifreddo means …

A magical pie where every slice is guaranteed to be as fruity as it is crusty. I am not the first to …

More Italian-American than Italian, crab gravy is a way to turn a few days at the beach into a gigantic pot of …

Freekeh has a flavor and heft that holds up to rich broths, spicy dressings, and crunchy vegetables. It hasn’t quite reached the …

In an ongoing column, Mary-Frances Heck writes about the curious histories, techniques, and recipes that center around our favorite starchy vegetable: the …

Piri piri chicken (also called peri peri) is an African-Portuguese dish featuring fiery red pepper sauce. Here, learn a shortcut way to make it.

In Chengdu, Sichuan peppercorns are much more than just a numbingly spicy ingredient. I was born in Chengdu in the Sichuan province …

In our post–Omnivore’s Dilemma era, when everyone seems to agree that fresh ingredients are categorically superior to processed ones, onion powder is …