Culture The Grill That Gave ’90s Kids Their Kitchen Training Wheels The George Foreman Grill may have been advertised as a fat-fighting machine and used as fuel for jokes, but it also got people to cook. Story: Aaron Goldfarb
Cooking Go On, Get the MSG Padded with plenty of kosher salt, the seasoning can be the wind beneath your dinner’s wings. Story: Daniel Holzman
Cooking Leeks. Bacon. Wok. Two ingredients deliver all the smoke and satisfaction of Hunan-style stir-fry. Story: Cathy Erway
Cooking Salsa Verde on Everything Keep the vibrant, herby sauce on hand to wake up grilled meats, basic eggs, and even plain old toast. Story: Tatiana Bautista
Culture Raspberry Vinaigrette Changed the Way We Salad How America’s side salads turned fruity and fuchsia. Story: Jamie Feldmar
Cooking An Apple Cake That’s Mostly Apples A one-bowl recipe that turns a heap of apples and a brown-butter batter into a custardy, craggy-topped cake. Story: A.A. Newton
Cooking Make a Pumpkin Your Instant Pot This genius method turns a pumpkin into the cooking vessel, the serving bowl, and the soup itself. Story: Rebecca Firkser
Cooking Let Them Steam Cake A bamboo basket is great for dumplings, but even better for this impossible-to-overcook cake. Story: Tatiana Bautista
A Kitchen in New Orleans Hold the Mayo, Bring the Heat A Turkish way with egg salad that leans into the fiery, citrusy chile flakes of the Middle East. Story: Scott Hocker
Cooking Lemons, Nose to Tail Cooking with the whole lemon can be a revelation—skin, pith, juice, and all. Story: Rebecca Flint Marx
Cooking Focaccia Is a Mood Pile it high with crispy mushrooms, briny anchovies, and creamy, salty cheeses. Story: Alex Testere
Cooking Spaghetti Vongole Is Definitely From Naples Spinoffs with linguine, cheese, and tomatoes abound, but the real spaghetti and clams can be found in only one Italian city. Story: Danielle Callegari
Cooking New Bun on the Block With its heady aroma and dramatic knots, the Swedish cardamom bun is worth getting behind. Story: Jessica Reed
Express Lane Swap Your Tongs for Tweezers Tweezers aren't just for microgreens and edible flowers. Just ask chef Missy Robbins. Story: Tatiana Bautista
America's Best Worst Cook Things Chefs Do That You Should Not Do Just say no to lemon zest, “ripping hot” pans, and the ice bath. Story: JJ Goode
Cooking Bostock Is the Best Thing Since Sliced Bread If you’ve got sliced bread, an oven, and some almonds, you can make something even better than French toast. Story: Khushbu Shah
Cooking Miso Is Best When You’re Not Expecting It When miso meets butter, everyday cooking becomes less ordinary. Story: Raquel Pelzel
Culture What Your Local Costco Says About You There’s a world of fish sauce, black-and-white cookies, poke, and paneer to be found at the bulk chain behemoth. You just have to live in the right place. Story: Priya Krishna
Culture You Will Instagram This: The Lasagna Rolls at Don Angie This bouquet of lasagna swirls is one of the most photographed pastas in New York. Story: Anna Hezel
Cooking Brown Butter Is Better Butter Once you’ve perfected toasting your butter, add it to pudding, drizzle it over ice cream, and pour it onto slices of fresh tomato. Story: Cathy Erway
Cooking Tomato Jam on Everything Spicy and warm or light and bright, homemade tomato jam is the way to make summer’s bounty last through winter. Story: Leslie Pariseau