We caught up with Priya Krishna, a journalist and frequent TASTE contributor, about her new cookbook, Indian-ish, and why more people should chhonk.

The Anglo-Saxon answer to schmaltz. Rhapsodized about by Dickens, Orwell, and Swift. It's maybe even England's national dish.

Just because you can hasselback something, should you?

Running out of ways to use up your big bag of ripe avocados? Consider blending them.

Alain Ducasse is getting into the “reflective degustation” of coffee, pioneering and thought-leadering in a city where coffee has been…pretty amazing, actually. 

The "glorified hamburger," a forgotten Depression-era relic, has real applications for the modern home cook.

The versatile sauce has been used to punch up the flavors of fresh fruit for decades. Now it’s starting to do a lot more.

So that thing about needing to rest your cooked petite filet for 20 minutes? The quest for cartoonish grill marks on your ribeye? Sous-vide as the means to tenderloin glory? Maybe it's not true, as Aaron Franklin writes in his new book.

Having a stash of briny and salty greens in your fridge opens up all sorts of home cooking adventure. Here’s how to make it.

Opinions are strong, but science (and a few strong-willed home cooks) tackle the matter.

What exactly does it mean for food to be “modern”? Who better to ask than Anna Jones, the author of A Modern Way to Eat, A Modern Way to Cook, and most recently, The Modern Cook’s Year.

Defining backpacker food, which brings uncreative comfort for tourists flocking to Bangkok, Saigon, Angkor Wat, and points beyond.

How did the Mozzarepa—a sweet corn arepa filled with an arm’s length of melted mozzarella—become a staple of street fairs?

Roti canai, despite its Indian name, ingredients, and links to the Tamil people of Southern India, is a bread born in Malaysia.

This silky, starchy orzo, studded with mellow blue cheese, is a crash course in a pasta cooking technique that may sound a little familiar.

Soleil Ho isn’t like other restaurant critics. She doesn’t use a star system to rate restaurants. She doesn’t use terms like “up-and-coming” or “ethnic” or “addictive,” and there’s a reason for that.

Reassessing the pioneering food brand Newman’s Own and the more than $500 million donated to charity.

Add hojicha to cakes, puddings, ice cream, and jellies for an unmistakably smoky, nutty flavor.

Whether they’re canned or dried, make some space for beans and lentils on the grill. 

She’s brilliant, terrifying, and a master of Mexican cooking. The 96-year-old writer ends an 840-mile trip from Michoacán to San Antonio with a very special delivery, and some thoughts on a cook’s pickled nopales.

The New Yorker restaurant critic talks deadlines, linguistics, rent hikes, saving NYC, and why it was so very terrible to fish for your dinner (inside a fancy NYC restaurant, that is).