How one home cook fell hard for America’s favorite slow-fast cooker, the Instant Pot. The Instant Pot came into my life on …

Tamarind is highly versatile and used throughout the world. But seriously, how do you cook with it? Even though you will find …

Goma dofu is usually served at the start of a meal, but for pastry chef Maya Erickson, it has become a creamy, …

A teatime ritual in Pakistan, and a unique kebab recipe for all. Few things give me as much joy as the words …

The Atomic Age Jewish cookbook Love and Knishes was written in a voice so skeptical, so long-suffering, so unapologetically, unfashionably Jewish that …

Raise your hand if you have ever, ever tasted a true chocolate mousse. Chocolate mousse exists in the pantheon of indisputable classics …

The beauty of a pound cake is in its shelf life and its reliable, easy-to-remember ratios. The pound cake is a cake …

A blood-splashed culinary school binder recalls the timelessness of French culinary pedagogy and the bold awfulness of ’80s restaurant food. On November …

From Tex-Mex to El Paso style to Laredo choriqueso, queso—the subject of a new cookbook—is not simply brick cheese and salsa. For …

Classically plain Jane, the gâteau Basque continues to pop up at some of the more interesting restaurants and bakeries. On a recent …

Why do some foods taste hot and some taste cold, even when they’re all the same temperature? In dishes ranging from Calabrian …

Taco-seasoned ground meat, served over rice, has become incredibly popular in Japanese kitchens. So where did it come from? A couple years …

At Ray’s Candy Store, late-night snacks are served with a sense of humor and a lot of love. Alphabet City in lower …

A trifecta of new books authored by a diverse cast of cooks who identify as Malaysian. When I was two years old, …

In a new memoir, Alice Waters recalls the heady years leading up to the opening of Chez Panisse. Chef and activist Alice …

We had to find out: How did Vilailuck Teigen get one of the greatest food-related nicknames out there? Vilailuck Teigen is one …

Khaman dhokla, a fermented chickpea cake from Gujarat, is India’s great blank-canvas dish. I noticed them out of the corner of my …

You don’t need advanced knife skills or a lot of ingredients to make crudo at home—just a bit of fresh fish and …

By making a simple stock with corn cobs (and not much else), you can infuse grains and soups with a summery taste …

All you need is a food processor and a bit of lemon juice to transform your ricotta into a completely new ingredient. …

In Alaska, salmon is work, play, life, and what’s on the table for much of the year. In Cordova—a small fishing town …