Fry those firm peaches, nectarines, and pluots with halloumi and olives for the perfect salty-sweet snack.

A make-ahead batch of sheet pan streusel will give your improvised crumbles, yogurt bowls, and ice cream scoops a pastry chef polish.

For many, it’s a topping for pizza or a flavor for snack foods. But for some, it’s just a way of life.

These cuddly mushrooms are the key to great vegan nuggets, “crab” cakes, qi-balancing broths, and more.

Reading, recipes, and expert advice for adding drops of the savory, inimitable amber liquid to just about everything.

It’s funky pungency can replace garlic or onions, but nothing can quite replace it.

Everyone’s got a cure. Sometimes it’s a greasy breakfast sandwich, and sometimes it’s soybean sprout soup chock full of vitamin C.

The starchy, sweet take speaks to Nigerian roots and a quintessential American breakfast.

Livermush, hog’s head cheese, souse, and liver pudding are the cured meat staples of the Deep South.

Our Cook in Residence, Amethyst Ganaway, makes the case for a rich, spreadable chicken and pork liver pudding.

A baker’s secret weapon, quality poppy seeds can add a nutty, musky earthiness to breads and cakes.

Who gets credit for a classic cooking technique, like a braise, chiffonade, or demi-glace? The chefs who named them.

Our Cook In Residence, Amethyst Ganaway, gives the classic a boost of ocean flavor via smoked herring and crayfish powder.

Our Cook In Residence, Amethyst Ganaway, makes the case for doubling down on the seafood, and keeping the rest simple.

TASTE’s newest cook in residence takes on the offal bros and the often-misunderstood world of shrimp and grits.

It may not be great at frying, but it has plenty of unexpected tricks up its sleeve.

The frothy, icy orange drink is what summer dreams are made of.

Gear, recipes, and expert advice for Japanese grilling mastery at home and in the backyard.

A childhood trick involving a splash of fish sauce and a sprinkle of sugar turns those dollar store cans into something transcendent.

The delicately layered French dessert gets a hit of passion fruit and a touch of molasses.

Neonata combines the umami of anchovy with the sweet, musty spice of Calabrian chiles, and it will make your pizza, roasted fish, and bruschetta way better.