Breakfast is often rushed, over-ritualized on the weekend, or skipped altogether. In Norway, it’s not. Waking up before sunrise to make breakfast …

A ripe plum is rich and seductive, but also ornery. A dried plum is, well, the maligned prune. But plums have a …

The first viral cooking appliance is an emotional trial by fire. I had just moved across the country with a man—let’s call …

Australia? Southern California? No, avocado toast is from someplace else. Of course it is. I wasn’t looking to dredge up the history …

The once-thriving chai shops, a vestige of 19th century India, are shuttering at a rapid rate. In the streets of South Bombay …

Long after the Soviet Union collapsed, its cuisine—from the kitchens of Russia, Georgia, Azerbaijan, and beyond—is resurfacing in the United States. Tumultuous …

We live in an era of performative project-cooking. It’s time to bring back the reassuring, unglamorous functionality of a big tray of …

Shakshuka is a simple enough recipe to make for your family. Except when it isn’t. On the morning of our wedding day, …

Today we have cakes that look like hamburgers thanks to Pinterest and “spherified olives” thanks to Ferran Adrià, but chefs have been …

A step above an overly charred hot dog or a soggy boiled hot dog is the steamer—a classic of ballparks and dive …

All aspirational lifestyle trends go to heaven. A few years ago I visited Denmark to celebrate my mother’s 25th wedding anniversary. My …

In a new cookbook, Nadine Levy Redzepi writes about what she and her husband cook for their family when they have downtime …

For TASTE’s Cook In Residence, the holiday season spans two continents and many family members. I often joke how I wish I …

Food writing is built on acute observation and verbal precision. So why are so many people getting this one so wrong? We …

In rural Ishikawa, an outsider learns to cook with zero compromises. My first kitchen in Japan taught me more about Japanese food …

Scenes from an Italian harvest. A play in two acts. In September, my husband and I joined a group in Sorano, a …

A home cook calls her fragrant and flavorful style of cooking Persianesque. While Soli Zardosht adds a splash of crimson saffron water …

We used to relish the mild organ for its mild flavor and affordability, but now brains are hard to find outside of …

In this Portuguese-influenced state of India, abundant, ubiquitous fresh coconuts are transformed into vinegars, milks, crepes, and stews. As kids, traveling to …

In a world of bare vegetables and boutique grains, the classic tofu sandwich transcends culinary fashion and evokes an earlier, crunchier time. …

In his brief but influential television career, Graham Kerr taught people to cook heartily, with lots of clarified butter, and laugh even …