Who needs fine china when you can eat calamari from a clog?

Gratins are a low-maintenance, high-payoff way to potato.

Gather ’round, the great American melting cheese has a story to tell.

In Alaska, where salmon fishing is a way of life, roe is an everyday luxury.

Chances are, you already have everything you need to make this "pie."

Do not accept those prepackaged, pre-crumbled impersonators.

Every home cook needs a finishing sugar.

From Letterman and Julia to Leno and Emeril, late-night cooking segments have always been utter chaos.

Salty, crunchy sea beans are washing up on shores—and menus—from Alaska to Italy.

The classic ’90s cocktail party snack is back, with some edge.

A new creative lab wants to prime your palate for the flavors of the future by rejecting the food of the present.

Reassessing our relationship with the aggressively bitter, emphatically purple chicory.

Why, yes-you should rub, roll, tie, and roast your bird.

The smoky, creamy, cucumber- and-radish-scaled dip is here to stay.

Smooth, salty lemon paste cranks up the volume on pastas, salad dressings, and Bloody Marys.

Permission to put blue cheese, chives, and even anchovies in your shortbread.

Gopchang went viral in Korea, and it’s coming for America.

A handful of middle-aged men think that they invented it. We talked to four of them.

Chefs love to reinvent it. Critics love to hate it. Maybe it’s time to just let it be.

Skip the sugary mix, forget the milk, and embrace jaggery and fresh ginger.

For a crunchier crust, plant your dough in a clay pot.