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 …

Explore the red, orange, yellow, and green world of knobby, misshapen heirloom tomatoes. They're delicious—trust us.

A one-stop ingredient to make your homemade ice cream thicker, smoother, and more flavorful. If you’ve ever labored over a batch of …

They might bury them in a fire pit. They might shake in some dry mustard. Moxie soda might find its way into …

Making a sourdough starter? Don’t be afraid to stray from the recipe and add a dead wasp or a leaf of roadside kale. Some months …

Trips to Hawaii are very, very expensive. But the “doughnuts” are so, so good! Our solution follows. Malasadas are often referred to …

Why have imitation meats fallen so thoroughly and unfairly out of favor with modern vegetarians? Late one evening recently, I found myself …

If your childhood lunchtime routine isn’t broken, then why should you fix it? At age seven, when I started at my new …

Everybody with a kitchen has a decent knife, a cutting board or two, and some mixing bowls. In our column Surprisingly Useful, …

Conventional wisdom may tell you to soften butter before whipping up a batch of cookies, but a new wave of bakers are …

“Rotten” might be a fair descriptor. “August garbage pile” is not too far off either. But pungent and flavor-packed fermented shrimp paste, used …

An insurgent ice cream company pitches 240 calories a pint, and one-thirteenth the amount of sugar of traditional brands. And it tastes …

A writer visits the Var and finally understands what it means to cook like a local.

Earlier this week we celebrated summer in the only way we know how—with pie, ice cream, frozen cocktails, and gathering a bunch …

“You don’t see the spaghetti people doing this,” says competition barbecue boss and pit educator Mike Mills of the passion of his …

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

Although most associated with 1950s Middle America, this iconic bootstrap recipe first popped up in the Pacific Northwest in 1930. There are …