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

For almost fifteen years, Top Chef has been a way of tracing which foods are celebrated and duplicated in American cuisine.

Between five restaurants and a new cookbook, Danny Trejo still has time for volunteering, gardening, and even a little Animal Crossing.

From the Montgomery Bus Boycott to Bakers Against Racism, the bake sale has long thrived on grassroots activism.

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

Cornell sauce and soy sauce play similar roles in infusing chicken with flavor. But combine the two and something special will happen.

A new book, Falastin, brings one of the world’s great cooking traditions into focus through smartly reported essays, documentary photography, and 120 recipes.

In a new cookbook, chef Ned Baldwin makes the case for the carefully composed boiled egg.

The Ito family’s heirloom sauce, traditionally used for yakitori and unagi, holds more than just umami—it holds a sweet and complicated legacy.

The editors of TASTE stand in solidarity with the protest movement that has rapidly swept across America.

Reach for the can for sunny slices of this classic, and not forgotten, cake.

Mexican sopa seca de fideo turns everything you know about pasta on its head.

A conversation with Aaron Franklin, author of Franklin Barbecue and Franklin Steak.

A baker and cookbook author is on a mission to prove that sourdough is as much about the Mexican birotes as it is about the French loaves.

Ingredients like chorizo, guanciale, and salami are showing up in stir-fries, pots of beans, lard bread, and a lot more.

The pantry superhero is here for you.

A conversation with Charlotte Druckman about her latest book, Kitchen Remix.

There’s way too much dark chocolate and salt in today’s most-liked cookies.

Use up the entire pint in one go for better bread, buns, cinnamon rolls, and more.

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

If you’re finding yourself taking three times as long to make dinner as the recipe says, you’re not alone.