It’s messy, it’s fishy, and it will give you disastrously bad breath, but it’s all worth it for this Italian anchovy snack.

Collard greens may have traveled to North America with European settlers, but the technique for cooking them comes from somewhere else.

There’s a reason the instant noodle brand is the star of so many noodle shops in Thailand.

After years of gloopy and chalky options, nondairy yogurt finally tastes…really good?

You might remember her cardamom-pistachio Swiss rolls from The Great British Baking Show, or the orange savarin that blew Mary Berry and Paul Hollywood away. But in her new book, Chetna Makan is moving from all the butter and sugar onto another topic: Healthy Indian.

How do you add mystery and intrigue to sliced fruit? With a drizzle of bracingly bitter Campari or subtly spiced Maraschino.

Vegetarian Reubens aren’t a replacement for meat. They’re a category of their own.

You may recognize it from wedding registries or the kitchen aisle at Target, but the timeless design is almost 100 years old.

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.