Now that Greek yogurt has taken over the dairy case, its Middle Eastern cousin, labneh, isn't far behind.

Andrew Tarlow on opening his little Diner with the flavors of France.

From pizza to produce, the best edible holiday gifts for that hard-to-shop-for chef or discerning diner.

Laurie Woolever keeps Tony in check.

On a recent trip to Whole Foods in my Philadelphia neighborhood, there was a woman sampling a new line of cottage cheese …

Wrapped in tree bark and boasting a pudding-like center, spoon cheese is the perfect centerpiece for your next party.

Wafer-thin, toffee-like, and buttery. That is, they are not your average cookie.

What type of butter should you stock in your fridge? We asked the experts.

Or buy this cool stuff for yourself! Here's a small, neurotically curated list of kitchen items you should know about.

To quote Julia Child, this dish is "one of the most delicious beef stews concocted by man." Truth.

It's brined in buttermilk and a puree of ginger, garlic cloves, Serrano peppers, cilantro, and mint.

The Good Fork Cookbook doesn't care about the confines of specific cuisines, and neither does this recipe.

Don’t let the roving carts and frantic pace intimidate you. This is what you should start your order with.

An old-school pastry gets the loving attention it deserves.

What to make of this hairy, lumpy root vegetable? Plenty, once you get past its exterior.

For incredible hummus, skip the tahini (yes, really!) and try this recipe instead.

Don't fret about that leftover buttermilk in your fridge after you're done baking—there are plenty of surprising ways to use it.

Once you try homemade, you'll never go back to store-bought tofu. We swear.

We get to know the Barefoot Contessa a little bit better.

Sage can be a finicky herb to cook with, but this recipe gets the earthy, fall flavor just right.

For many, the true allure of digital cookbooks comes down to one thing: convenience.