It’s the Internet’s new favorite kitchen appliance. What if you could fry a whole chicken in less than a tablespoon of oil? …

How to pick the perfect rack for your barbecue. Because nothing is easy and simple in this oblique, uncaring universe, the USDA’s …

This Cantonese delicacy doesn’t have any liquor like its namesake, but it’s a vital component of modern Chinese cooking. In France, XO …

The muddled history of the unavoidable picnic dish. Macaroni, the pasta, may be Italian, but macaroni salad, and really all pasta salads, …

Where your slurpee juice really comes from. There is, in fact, a blue raspberry bush, also called Rubus leucodermis, or more commonly, …

It’s the country’s most over-the-top dog. New York may be the first city most Americans imagine when they think of hot dogs, …

How the essential drunk food of Quebec became a worldwide phenomenon. French fries plus sauce plus melted cheese isn’t rocket science, but …

Ditch the measuring cups and spoons. It’s time to improve all your baking with one simple step. Here’s an experiment to try …

And why they had to add pumpkin puree to it 12 years later. In 2015, Starbucks announced that after great controversy, it …

There’s nothing better than a beer carnival honoring the king’s marriage to Princess Therese of Saxe-Hildburghausen. Munich’s Oktoberfest is the largest beer …

What started as a marketing move also makes scientific sense. Compared to the crammed sardine-can flights of today, the early days of …

The simple technique that brings big flavors to your food. Recipes in older cookbooks and bloggy shorthand often talk about deglazing—“deglaze with …

All about the Frenchiest cooking technique around. Depending on the course, confit could mean one of two different things, but you’ve most …

And why it’s closer to marshmallows than anything chocolate. Fudge is so old-school, so unapologetically unfashionable, that it’s rarely even discussed outside …

Inside the booming black market for the world’s most stolen food. More than liquor, more than caviar, cheese is the most commonly …

The old beer-baiting snack is enjoying a resurgence. You may have eaten a bar pie without ever knowing its name. The cracker-thin …

How to tell when it’s time to refresh your spice cabinet. And does it even matter? It’s easy to forget about spices. We …

The history of Cantonese brunch beyond your favorite dumplings. The most important thing to know about dim sum—that Cantonese morning meal of …

Despite what purists say, you won’t wreck your seasoning with some bubbles. No cookware endures more rules, myths, and outright lies than …

And why fresh cornlettes are so hard to find. The word “cornlettes” sounds like an 18th-century French skin condition, but it’s also …

And does your pie need one? You won’t see them in many cookware stores, but there’s a thriving market for them on …