A look at some of the year's greatest hits, from baking buttermilk bread, frying crispy cutlets, sheet panning panzanella, and always confiting your tuna.

In her TASTE column, Mari Uyehara tackles some of the big questions in food, from the dark history of tuna sandwiches to the life and times of the kale salad.

We’re living in the golden age of baked pastas.

All the cakes and cardamom buns you need to actually get kind of excited about the cold weather.

The shortcut to fluffy dinner rolls, sweet morning buns, and tender naan is back on grocery store shelves.

If you ask Nik Sharma, it’s about more than just science.

Yotam Ottolenghi has held a prominent place in our home kitchens for years.

A new cookbook offers 50 ways to rethink those legs, thighs, and whole birds.

We know it’s still hot outside, and we don’t care. It’s time to braise chickpeas, bourguignon that beef, and maybe gamjatang.

Journalist José R. Ralat makes the strongest possible case that great tacos are everywhere in America. Viva el taco!

Commit to the ice cream bombe and go for the granita.

Now is the best time to grab a few limes and a pile of summer’s best seafood—and take dinner outside.

Strategize how you treat your meat before, and after, you cook it.

Chicken is an entry point to a multitude of home kitchens around the world.

Over three years, Scott Hocker has written about the serpentine trail we follow toward our kitchen.

The pantry superhero is here for you.

Browned, cultured, and mochi-ed, the sticks in your fridge can star in many roles.

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

Get the most out of that five-pound bag of bread flour.

It’s the key to no-cook jams, toasty bread on demand, and impromptu stews.

A jar of Jif or a sleeve of saltines is only as good as what you make with it.