Hiroko Shimbo’s primal utility sauce is good for the freezer, and best when brought out for surprise inspiration.

There’s a lot to love about the chef's favorite kitchen cutting tool—no knife or cutting board necessary.

Chef and restaurateur Meherwan Irani is on a mission to change the perception of Indian food in America. And he's doing that one kale pakora at a time.

A blogger is working her way through the Internet’s baking recipes, one detailed spreadsheet at a time.

Success can be a double-edged sword for the chefs and shepherds of marginalized cuisines, with media adoration and cookbook deals leading to unneeded compromises and ultimate failure.

To some, the 1990s was the decade of the Spice Girls, slow Internet, and Go-Gurt. But on a larger scale, it was …

The '90s were a decade of information, SnackWell’s, and sun-dried tomatoes on everything. Here are eight events that shaped our opinions about cooking and eating.

In April of 1995, Jacques Pépin taped a cooking demonstration that detailed how to make an omelet. And while it was merely one of 105 segments the chef recorded over a frantic two-day period in a studio in Northern California, the clip has become one of the most beloved food videos of all time. This is its story.

For decades, cookbooks were primarily written for home cooks, by home cooks. And then the ’90s arrived. 

By the ’90s, sushi had been in the U.S. for decades. So why was it suddenly for sale at every grocery store?

They offered lifesaving ingredients and reassurance to the immigrant families in their communities.

The 1990s were a sugary blur of pink and pale green iced tea labels. Here’s the story behind the great effort to normalize (and commercialize) kiwis for an American audience.

A decade ruled by anti-fat hysteria got the cookie it deserved.

Brooklyn restaurant owners Mike Fadem and Marie Tribouilloy love bitter amaros, buttery mortadella, and what some people might call “salad” but Marie calls “room temperature vegetables.”

Is it really possible to turn a legendary smoked whole hog into a recipe that home cooks—not just experienced pitmasters—can make at home?

Whether it’s slices of apples and pears left out for you after classes, wedges of oranges fed to you when you’re feeling under the weather, or just a bowl of painstakingly peeled grapes left on your desk as you’re cramming for an exam, it’s all love.

When it comes to salad greens, a kiss of heat can be a good thing.

All hail the pizza world’s latest obsession. It’s giving Americans permission to celebrate the puffy, crispy, abundantly cheesy pies some of us have loved all along.

Queen Elizabeth’s favorite dessert is so easy, it doesn’t even involve baking.

On this highly entertaining episode of the podcast, the Bon Appétit food director talks about what’s in the special sauce for viral video glory.

It’s a well-known fact that cooking a chicken under a brick (or skillet) helps get that allover golden crust, but how does the technique translate to vegetables?