Roll up your sleeves and get ready to butcher a fish, churn your own frozen yogurt, or fry a batch of doughnuts.

What if a PB&J were made with the peanut butter on the outside, and it was a dessert?

With a few handfuls of cheap salt and an egg white, you can make your vegetables taste richer, juicier, and even more like themselves.

With its heady aroma and dramatic knots, the Swedish cardamom bun is worth getting behind.

The ice cream bombe is your new party trick.

Whether or not you know it as pâte à choux, this is the classic pastry you’ve been eating all along.

Thinly sliced and accordioned in a skillet, this technique gives hasselbacking a run for its money.

Josh Niland’s tips on buying, aging, and cooking nose-to-tail at home.

Swap coffee for matcha, and the Italian classic takes on a whole new persona.

Each winter the world’s marmalade makers emerge from hibernation for a jam session of epic scale.

If you can roll out pizza dough, you can make khachapuri—Georgia’s famous cheese- and egg-filled bread canoes.

Forget cake doughnuts and yeast doughnuts. Mochi doughnuts add some bounce to your bite.

When you cook garlic very slowly for a very long time, it becomes milder, sweeter, and looks really cool.

This Taiwanese approach to breakfast will sell you on homemade soy milk.

A bamboo basket is great for dumplings, but even better for this impossible-to-overcook cake.

I miss gnocco fritto like an old friend. When we get together, the conversation comes so easy.

Real froyo has a secret—and it comes from a can.

This popular Sicilian street food bakes all of the best, crispiest bits of lasagna into a toasty loaf of bread.