Cooking Just Buy Frozen Puff Pastry When it comes to beef Wellington, savory tarts with perfectly golden crust, and flashy canapés, many professional chefs just reach for the store-bought puff. Story: Matt Trueherz
Cooking Breaking Free From the Jell-O Mold Gelatinas, ptichye moloko, and gelatin-based artistry can be the potluck or dinner party showstopper of the season. Story: Rachel Wharton
Cooking Sweet Potato Snacks, Cookies, Stews, and Leaves In the new book Black Food, the utility root vegetable is considered much more than a starchy side dish. Story: Matt Rodbard
Cooking This Cookie Is Timeless, Any Way You Spice It The molasses cookie’s basic formula has endured for almost 200 years, but there’s always room to spice it up. Story: Mahira Rivers
Cooking Not All Heroes Wear Butter Capes This year, let a butter-soaked piece of cheesecloth do all the turkey-basting work. Story: Sara Mellas
Cooking Fried Chicken, Beyond the Bucket Frying at home opens up a whole world of katsu, karaage, schnitzel, and mochiko chicken. Story: Jenn de la Vega
Cooking Don’t Sleep on Sheet Cakes A simple, snacky, not-too-fussy cake is always there for you. Story: Nozlee Samadzadeh
Cooking The Holiday Cookie Goes Savory This Year Swap the sugar for parmesan for a creamier, cheesier take. Story: Tatiana Bautista
Cooking Tomato and Eggs Forever Stewed, stir-fried, or sloshed with soy sauce, can you name a more iconic duo? Story: Rachel Wharton
Cooking The Unbeatable, Unmeltable Appeal of Halloumi The dynamic cheese is a core ingredient in Cypriot cuisine, but its potential for frying, grilling, and baking knows no border. Story: Yasmin Khan
Cooking Grab That Whole Fish by the Tail Whether you’re roasting, grilling, frying, or packing fish into a cozy salt crust, cooking it whole is the simplest way to a dinner party centerpiece. Story: Anna Hezel
Cooking Pepperoni Crumbs > Bacon Bits In a new cookbook, the chefs behind Don Angie share a very Italian American trick for giving your salad a crunchy, salty upgrade. Story: Anna Hezel
Cooking Do More With Your Leftover Rice Making fried rice is smart. Making a crispy rice salad is smarter. Story: Tatiana Bautista
Cooking Today Is the Day to Make a Flour Tortilla If you have a bag of flour in your pantry, you can have soft and chewy tortillas for an evening burrito. Story: Rachel Wharton
Cooking The Knife Block, Beyond the Basics It’s time to sharpen your knife knowledge and add a cleaver, a grapefruit knife, or a mezzaluna to your collection. Story: Anna Hezel
Cooking Big Ideas for the Smallest Eggplants Glazed, grilled, or simmered adobo-style, it’s time to get excited about cooking with eggplant. Story: Tatiana Bautista
Cooking Not Your Grand-Père’s Leeks Vinaigrette The classic French bistro side is remixed for the main course. Story: Matt Trueherz
Cooking Grate Some Cukes, Make Some Slaw This green slaw dressed with garlicky tomato vinaigrette belongs on every summer plate. Story: Christian Reynoso
Cooking Fry Yourself a Fish Sandwich The combination of breaded white fish, tartar sauce, and a slice of American cheese has always been here for us. Story: Jenn de la Vega
Cooking Salsa Macha’s Big Moment to Crunch Mexico’s fiery condiment for empanadas and tostadas is right at home in sandwiches, soups, and definitely pizza. Story: Scott Hocker
Cooking Unripe Fruit? Make Fritto Misto. Fry those firm peaches, nectarines, and pluots with halloumi and olives for the perfect salty-sweet snack. Story: Christian Reynoso