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.

Here's how canned ingredients are making us better cooks.

Chile con queso, whipped ricotta, and hummus reimagined for a modern dipping experience.

From the life of Fu Pei-mei, a titan of Taiwanese home cooking, to tracing the roots of how olive oil became a fixture in every American kitchen 30 years ago.

As we charge ahead into a new year filled with new kitchen skills to learn, here’s a look at some of our biggest revelations and breakthroughs.

Some of our favorites from the year, from our need to cacio e pepe everything to an interview with a vampiro.

A close look at the bite-sized snacks that have fueled the last century or so of cocktail parties.

More than a dozen cooking projects built for winter.

The case for investing in a pelmeni press, an air fryer, and a Norwegian cheese slicer.

From heroes to subs to sandos, and everything in between.

From yuzu kosho to sambal oelek, a look at the high-impact condiments that might be missing from your collection. Sometimes you don’t …

Olive oil or grape-seed oil? Iceberg or kale? Chopped or not chopped? The best salads are the ones that take a stance. …

Grab the plastic cutlery and take it to your nearest yard, park, balcony, or stoop. Scientists haven’t gotten to the bottom of …

To some, the 1990s was the decade of the Spice Girls, slow Internet, and Go-Gurt. But on a larger scale, it was …