Moms and chefs alike have been cooking up kitchen snacks out of giblets for years—are they onto something? Like many Americans who …

There are a lot of things that chow-chow is not. But incredibly versatile and delicious, it definitely is.

The starches we think of as “purple sweet potatoes” aren’t all sweet potatoes. And in fact, they’re not all purple. Throughout Asia—from …

Stored in fancy vases. Cooked with care and finesse. Served in the Titanic’s first-class cabin. There were days when celery was not just …

Books call for a simple combination of eggs, cured pork, and grated cheese. It’s not that simple. Some years ago, I was …

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 …