In a new cookbook, the chefs behind Don Angie share a very Italian American trick for giving your salad a crunchy, salty upgrade.

Making fried rice is smart. Making a crispy rice salad is smarter.

If you have a bag of flour in your pantry, you can have soft and chewy tortillas for an evening burrito.

It’s time to sharpen your knife knowledge and add a cleaver, a grapefruit knife, or a mezzaluna to your collection.

Glazed, grilled, or simmered adobo-style, it’s time to get excited about cooking with eggplant.

The classic French bistro side is remixed for the main course.

This green slaw dressed with garlicky tomato vinaigrette belongs on every summer plate.

The combination of breaded white fish, tartar sauce, and a slice of American cheese has always been here for us.

Mexico’s fiery condiment for empanadas and tostadas is right at home in sandwiches, soups, and definitely pizza.

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.