Cooking Your Fish Sauce Starter Kit Reading, recipes, and expert advice for adding drops of the savory, inimitable amber liquid to just about everything. Story: Tatiana Bautista
Cooking Asafetida Is Its Own Spice Cabinet It’s funky pungency can replace garlic or onions, but nothing can quite replace it. Story: Bhavani Munshi
Cooking What Your Hangover Food Says About You Everyone’s got a cure. Sometimes it’s a greasy breakfast sandwich, and sometimes it’s soybean sprout soup chock full of vitamin C. Story: Jordan Michelman
Cooking When in Doubt, Plantain Scramble The starchy, sweet take speaks to Nigerian roots and a quintessential American breakfast. Story: Jessica Kehinde Ngo
Cook in Residence Long Live Country Charcuterie Livermush, hog’s head cheese, souse, and liver pudding are the cured meat staples of the Deep South. Story: Amethyst Ganaway
Cook in Residence A Homestyle Pâté to Write Home About Our Cook in Residence, Amethyst Ganaway, makes the case for a rich, spreadable chicken and pork liver pudding. Story: Amethyst Ganaway
Cooking Poppy Seeds, Off the Bagel and Into the Grinder A baker’s secret weapon, quality poppy seeds can add a nutty, musky earthiness to breads and cakes. Story: Michael Harlan Turkell
Cook in Residence A Roux by Any Other Name Who gets credit for a classic cooking technique, like a braise, chiffonade, or demi-glace? The chefs who named them. Story: Amethyst Ganaway
Cook in Residence Carolina Collards with a Smoky Secret Our Cook In Residence, Amethyst Ganaway, gives the classic a boost of ocean flavor via smoked herring and crayfish powder. Story: Amethyst Ganaway
Cook in Residence Don’t Overthink Your Shrimp and Grits Our Cook In Residence, Amethyst Ganaway, makes the case for doubling down on the seafood, and keeping the rest simple. Story: Amethyst Ganaway
Cook in Residence Amethyst Ganaway Is Rewriting the Nose-to-Tail Narrative TASTE’s newest cook in residence takes on the offal bros and the often-misunderstood world of shrimp and grits. Story: Anna Hezel
Cooking I Cannot Quit the Air Fryer It may not be great at frying, but it has plenty of unexpected tricks up its sleeve. Story: Hana Asbrink
Cooking Morir Soñando Is Better Than a Cranked AC The frothy, icy orange drink is what summer dreams are made of. Story: Carlos Matias
Cooking Your Yakitori Starter Kit Gear, recipes, and expert advice for Japanese grilling mastery at home and in the backyard. Story: Matt Rodbard
Cooking Tuna, Uncanned and Caramelized A childhood trick involving a splash of fish sauce and a sprinkle of sugar turns those dollar store cans into something transcendent. Story: An Uong
Cooking A Tropical Take on Crêpe Cake The delicately layered French dessert gets a hit of passion fruit and a touch of molasses. Story: The TASTE Editors
Cooking Calabria’s Other Spicy Chile Spread 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. Story: Matt Rodbard
Cooking Know Your Soy Sauce Get to know a few important styles—and treat yourself to a top-shelf bottle while you’re at it. Story: Tatiana Bautista
Cooking Your Vinaigrette Is Missing Fish Sauce Spoon some of this briny dressing into the center of an avocado for a quick snack, or use it as a flavorful liquid for simmering shrimp. Story: Christian Reynoso
Cooking Tofu’s Many Plot Twists The mighty bean curd can crisp up like fried chicken, absorb fiery sauces, or smooth out dairy-free desserts. Story: Tatiana Bautista
Don't Call It Comfort Food Pupusas, Hot off the Comal There are many ways to cook with masa, but there’s nothing quite like the pupusa’s golden crust and molten cheesy filling. Story: Leonel Ramirez