Orange fool, blancmange, Creamsicle—call it what you will. This fruity, creamy, frozen combination is here to stay. It’s silly that pies are …

Semifreddo means you can serve ice cream to your guests without all the scooping and fussing—and without any fancy appliances. Semifreddo means …

A magical pie where every slice is guaranteed to be as fruity as it is crusty. I am not the first to …

More Italian-American than Italian, crab gravy is a way to turn a few days at the beach into a gigantic pot of …

For the manuscript cookbook, a writing tradition dating back to the 19th century, the clues to a past life are in the …

Freekeh has a flavor and heft that holds up to rich broths, spicy dressings, and crunchy vegetables. It hasn’t quite reached the …

In Beulah, Michigan, there’s a peerless cherry pie waiting for you with a smile. State highway M-31 runs along the western edge …

In an ongoing column, Mary-Frances Heck writes about the curious histories, techniques, and recipes that center around our favorite starchy vegetable: the …

Sicily is spectacularly beautiful, a little rough around the edges, and always an adventure when seeking out dinner. I just returned from …

Piri piri chicken (also called peri peri) is an African-Portuguese dish featuring fiery red pepper sauce. Here, learn a shortcut way to make it.

Bite by bite, chef and writer Jenny Gao is changing the way Chinese diners think about Sichuan food, peppers, and chiles. Every …

I got hot sauce in my bag—and my pantry, my fridge, my pockets, my sock drawer, my blood. Swag. Down in the …

Stocking your kitchen with dried peppers and pepper sauces is a pretty good idea. But where to start? Most recipes, the savory …

Roaming the steeply banked hills of Kerala, a writer comes to terms with her aversion to black pepper. It certainly wasn’t the …

In Chengdu, Sichuan peppercorns are much more than just a numbingly spicy ingredient. I was born in Chengdu in the Sichuan province …

How a chef, cookbook author, and recovering medieval-history scholar became obsessed with the world of Carolina Reapers, Trinidad Scorpions, and the deadliest …

In the ’90s, 25 million Americans had bread machines. Today, they’re starting to come back. Back before at-home sous vide machines and …

In our post–Omnivore’s Dilemma era, when everyone seems to agree that fresh ingredients are categorically superior to processed ones, onion powder is …

Why is one of the simplest French dishes also one of the hardest to nail down? One recent weeknight, I cooked something …

Gingerbread, long held hostage by holiday-entertaining magazine spreads, is shedding its bulky sweater. That is, it’s perfect for warmer-weather baking.  When I’m …

The traditional method for making angel food cake is a pain in the ass. But there’s a better way. Angel food cake …