Beyond just bread loaves, “mother” adds a sour kick to babka, pancakes, pie crust, and more.

For tender summer-squash carpaccio, shockingly concentrated tomato vinaigrettes, and superior hot sauces, just add smoke.

The cookbook author owns six pairs of kitchen shears, but her favorite is a sleek, precision-cutting pair that looks as great on the dinner table as it does in the kitchen.

The classic Thai combination of creamy coconut ice cream and salty peanuts has become a sundae lover’s muse.

How the vampiro, a crunchy antojito from Sinaloa, Mexico, came to captivate the South Los Angeles street food scene.

What started as a Japanese calcium supplement became a seasoning to supercharge everything from crudité to spaghetti.

From the Dolomites to Sicily, there are as many styles and shades of pesto as there are regions in Italy.

All those too-firm peaches, plums, and nectarines add crisp, structured sweetness to salads and slaws.

In Pakistan, there are mixed rice-factions and fracases.

How to take on this meaty, underrated cut from the fishmonger.

The secret to shelling beans? Buy them in bulk, then freeze, simmer, and repeat—all year long.

Like Spam, this fried fish bathed in black bean sauce is hard to replicate and often eaten straight from the can.

What began as a post-industrial shortcut for busy housewives is still a respectable—even lovable—standby.

Put the savory, citrusy Middle Eastern spice mix on everything from garlic knots to scrambled eggs.

Down the internet rabbit hole of inedible “forbidden” food.

The best introduction to New York’s biggest Russian neighborhood is through its pelmeni, manti, and khinkali.

Cocoa nibs, sour cream, and scoops of Tajín will transform bland peaches and underripe melon into something extraordinary.

The cult-favorite conbini snack is a low-effort, high-reward dessert.

It was the hottest fish of the ’90s. And then things got complicated.

The path to Mexico’s almost-ceviche is as simple as water, chile, and fresh fruit.

The olive oil industry spent millions of dollars throughout the ’90s to try to sell American chefs and nutritionists on the Mediterranean diet. It worked.