A handful of middle-aged men think that they invented it. We talked to four of them.

Chefs love to reinvent it. Critics love to hate it. Maybe it’s time to just let it be.

Skip the sugary mix, forget the milk, and embrace jaggery and fresh ginger.

For a crunchier crust, plant your dough in a clay pot.

Get to know the sweeter side of fish sauce.

Less than 10 years after slider burnout, tiny burgers are back with a vengeance.

Dump hot water on your cake and watch it crackle.

Butternut squash deserves a dip in hot olive oil, the Calabrian way.

How a Greek woman from Queens taught America to cook tortilla and tapas.

A two-ingredient trick transforms your frozen dumplings into an izakaya-worthy dish.

Give the iconic cracker a new lease on life.

From seed to frond, pollen to bulb, fennel is the vegetable kingdom’s true utility player. And it deserves your respect.

Toni Tipton-Martin introduced the forgotten founders of black cooking. Now she's showing us what they cooked.

For maximum streusel effect, just flip the script, and the cake.

The best ones are worth becoming a regular for—or making at home.

How Momofuku’s slow-roasted pork became David Chang’s signature “fajita moment.”

Each Southeast Asian take on peanut sauce tells a different story.

That ramen flavor packet has a legit place in your kitchen.

Give day-old rice a second life with kimchi and Heinz.

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

A long, languid simmer in coconut milk, lemongrass, and galangal gives rendang the intensity of five curries packed into one. Here's how to make it.