On the crowded Caribbean plate, fall-off-the-bone oxtail stew steals the show.

Japanese and American appetites are converging around a love of granola.

A warming bowl of tea-soaked ochazuke starts with whatever’s in your pantry.

The smoky, musky spice is at home in everything from French chocolate mousse to skewers of Xinjiang lamb.

A Great British Baking Show alum rethinks a fluffy Scandinavian classic.

A look inside the former critic's vast collection of menus from across America.

How a humble member of the American dinner table came to rub elbows with the rich and famous.

Frozen or stale, those forlorn baguettes and leftover sourdough slices are not a lost cause.

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.

How Claudia Fleming's chocolate caramel tart-and the book that immortalized it-changed pastry forever.

How Eastern European baking tradition collided with a very American ingredient.

Put it on a sandwich, stir it into pasta, eat it with a sleeve of saltines.

In an era of beef cynicism, every plant has jerky potential.

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

The case for topping your toast with 'nduja and anchovies.

Pipe your puffs with chicken liver mousse and baba ganoush.

The classic mother sauce gets the croquette treatment.

A frozen food store with more than 900 locations is changing the way the French soiree.

How tiny toasts and cucumber cups took over cocktail parties.