From seed to frond, pollen to bulb, fennel is the vegetable kingdom’s true utility player. And it deserves your respect.

Toni Tipton-Martin introduced the forgotten founders of black cooking. Now she's showing us what they cooked.

For maximum streusel effect, just flip the script, and the cake.

The best ones are worth becoming a regular for—or making at home.

How Momofuku’s slow-roasted pork became David Chang’s signature “fajita moment.”

Each Southeast Asian take on peanut sauce tells a different story.

That ramen flavor packet has a legit place in your kitchen.

Give day-old rice a second life with kimchi and Heinz.

A long, languid simmer in coconut milk, lemongrass, and galangal gives rendang the intensity of five curries packed into one. Here's how to make it.

The George Foreman Grill may have been advertised as a fat-fighting machine and used as fuel for jokes, but it also got people to cook.

Padded with plenty of kosher salt, the seasoning can be the wind beneath your dinner’s wings.

Two ingredients deliver all the smoke and satisfaction of Hunan-style stir-fry.

Keep the vibrant, herby sauce on hand to wake up grilled meats, basic eggs, and even plain old toast.

How America’s side salads turned fruity and fuchsia.

A one-bowl recipe that turns a heap of apples and a brown-butter batter into a custardy, craggy-topped cake.

This genius method turns a pumpkin into the cooking vessel, the serving bowl, and the soup itself.

A bamboo basket is great for dumplings, but even better for this impossible-to-overcook cake.

A Turkish way with egg salad that leans into the fiery, citrusy chile flakes of the Middle East.

Cooking with the whole lemon can be a revelation—skin, pith, juice, and all.

Pile it high with crispy mushrooms, briny anchovies, and creamy, salty cheeses.

Spinoffs with linguine, cheese, and tomatoes abound, but the real spaghetti and clams can be found in only one Italian city.