We picked a few highlights from a very memorable year, including the new rules of nonstick, the great soda awakening, kimbap, carbonara, and asking the question “Was cast iron almost canceled?” 

Served in plant-based restaurants, as well as butcher shops, bakeries, and swanky bistros, the vegan caesar has become nearly as ubiquitous as its forebear.

A spare Frigidaire (or three) is more than just a space for storing kimchi jars and beef shanks, but a lifeline for many.

TV chefs love it. Home cooks collect it. The backlash was inevitable.

Your most beloved “family” recipe just might have been dreamed up by a corporation in order to sell products. That’s not necessarily a bad thing.

Korea’s Buddhist cuisine is a nuanced world of plant-based cooking that varies expansively from temple to temple, and from chef to chef.

It may fade into the background of bechamels and batters, but white pepper can be the subtle difference between a good spice cookie and a great spice cookie.

Coating a pizza with bulgogi or boba isn’t about going viral—it’s about reinventing the tomato-cheese formula entirely.

Livermush, hog’s head cheese, souse, and liver pudding are the cured meat staples of the Deep South.

Almost a century after the technology first hit the market, these pans are finally starting to live up to their promises.

When longtime Babbo chef Gina DePalma died unexpectedly, what happened to her unpublished master work?

Whether you’re roasting, grilling, frying, or packing fish into a cozy salt crust, cooking it whole is the simplest way to a dinner party centerpiece.

There isn’t a one-size-fits-all sugar. And that’s okay.

It’s time to get serious about soft drinks.

A growing number of bakeries, restaurants, and ice cream companies are leading the charge to employ the formerly incarcerated.

The resealable bag has become a home cooking staple—but the $1.6 billion industry is not without its own big bag of issues.

Traditional Italian dishes like Bolognese and carbonara are being rethought by creative recipe writers around the world. But what does this mean for the Italian traditionalists hitting social media with a few spicy takes?

The combination of rolled rice and seaweed is one of the most quintessentially Korean bites for picnics, road trips, and school lunches.

To Americans, the leaf is a symbol of unhealthy habits, but in the Peruvian Andes, it’s a source of nutrients, energy, and flavor in food and drinks.

For Black women in the kitchen, the painful caricature is still hard to completely escape.

The polish of Instagram has come for your Betty Crocker mix.