Anything bread crumbs can do, crushed potato chips can do better.

Editors, authors, and TASTE contributors tell us about their most phoned-in meals of the past seven months.

In Cambodia’s capital, a fried snack is but a tuk-tuk ride away.

Japanese and American appetites are converging around a love of granola.

Permission to put blue cheese, chives, and even anchovies in your shortbread.

Give the iconic cracker a new lease on life.

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

Cocoa nibs, sour cream, and scoops of Tajín will transform bland peaches and underripe melon into something extraordinary.

For Malaysians, it was a chocolate malt milk drink, not Gatorade, that fueled a generation of athletes.

The story of how a pushcart selling sweet snacks became as important to the fabric of New York’s streets as hot dog carts.

For three months I lived in a stack of cookbooks. And then I took matters into my own hands.

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

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.

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

After slicing into this porous tuber, you'll be rewarded with incredible possibilities for braising and frying.

A family of deep-fried snacks reflects the island nation’s rich history of immigrant diversity, as well as its tumultuous past and complicated present.

We may call them French fries in the U.S., but they were born in Belgium as a street food for the rich.

These little oyster-shaped bites are often overlooked at the grocery store, but when you fry them, they become a party snack, a salad topping, or the filling for a sandwich.  

I miss gnocco fritto like an old friend. When we get together, the conversation comes so easy.

It’s time to stop shaming people for getting a snack in where they can.