The versatile sauce has been used to punch up the flavors of fresh fruit for decades. Now it’s starting to do a lot more.

Opinions are strong, but science (and a few strong-willed home cooks) tackle the matter.

Defining backpacker food, which brings uncreative comfort for tourists flocking to Bangkok, Saigon, Angkor Wat, and points beyond.

How did the Mozzarepa—a sweet corn arepa filled with an arm’s length of melted mozzarella—become a staple of street fairs?

Roti canai, despite its Indian name, ingredients, and links to the Tamil people of Southern India, is a bread born in Malaysia.

This silky, starchy orzo, studded with mellow blue cheese, is a crash course in a pasta cooking technique that may sound a little familiar.

Reassessing the pioneering food brand Newman’s Own and the more than $500 million donated to charity.

Add hojicha to cakes, puddings, ice cream, and jellies for an unmistakably smoky, nutty flavor.

Whether they’re canned or dried, make some space for beans and lentils on the grill. 

She’s brilliant, terrifying, and a master of Mexican cooking. The 96-year-old writer ends an 840-mile trip from Michoacán to San Antonio with a very special delivery, and some thoughts on a cook’s pickled nopales.

This Pennsylvania Dutch specialty lunch meat is far from the bland bologna of your middle-school lunch table. The sweet and tangy cult favorite is beloved by locals and Pennsylvania expats across the United States. Bless mail order.

It’s messy, it’s fishy, and it will give you disastrously bad breath, but it’s all worth it for this Italian anchovy snack.

Collard greens may have traveled to North America with European settlers, but the technique for cooking them comes from somewhere else.

There’s a reason the instant noodle brand is the star of so many noodle shops in Thailand.

How do you add mystery and intrigue to sliced fruit? With a drizzle of bracingly bitter Campari or subtly spiced Maraschino.

Vegetarian Reubens aren’t a replacement for meat. They’re a category of their own.

You may recognize it from wedding registries or the kitchen aisle at Target, but the timeless design is almost 100 years old.

There’s a lot to love about the chef's favorite kitchen cutting tool—no knife or cutting board necessary.

A blogger is working her way through the Internet’s baking recipes, one detailed spreadsheet at a time.

Success can be a double-edged sword for the chefs and shepherds of marginalized cuisines, with media adoration and cookbook deals leading to unneeded compromises and ultimate failure.

Is it really possible to turn a legendary smoked whole hog into a recipe that home cooks—not just experienced pitmasters—can make at home?