Cooking

And it's inspired by Marcella Hazan.

Nooch does it again.

It encapsulates the richness of a multicultural society and its history of triumph and tragedy.

I spent 30 years measuring sticky ingredients like a fool.

This versatile pastry dough belongs at every meal.

Where others see overcooked vegetables I see perfectly cooked vegetables.

My lazy shortcut turned into a go-to weeknight meal.

The deep, savory richness of kapi can't be replicated.

You know exactly which beet we’re referring to.

That vermouth from 2017 has gotta go.

And why do we need to preheat, anyway?

This caramel cordial is flavored with chiles, spices, ginger, and lime—so you know it's good.

There’s no one way to do it, but these tried-and-true methods will set you up for brown rice success.

It's one of the best things you can do with store-bought phyllo dough.

How to get that creamy goodness without the dairy.

Booze + flames = a total spectacle.

ICYMI we sort of have a thing for preserved lemons.

They don't call me the cake mix doctor for nothing.

And you can call it tofeta.

Simple and streamlined, fast and flavorful, good hot or cold or frozen, and best enjoyed…pantsless?

Jam in your French toast > jam on your French toast.

This simple trick almost made me a morning person.

“The freezer changed me.” —Your tofu

The method (and the madness) behind our favorite way communal, choose-your-own-adventure meal.

Turns out there’s more to great broth than throwing a bunch of scraps into a pot.

I would do pro bono PR for these croutons.

Keep messing up your baked goods? This article is for you.

Like life, canned soup is what you make it.

The fastest way to eat an entire bunch of kale by yourself.

Carla Hall’s favorite soul food staple makes for thick gravies, flavorful veggies, and rich stews.

The perfect vegan pho doesn’t exi-

Plus, our test kitchen’s favorite brands.

No special equipment required.

To make a robust and boldly flavored soup, you need to invest time and effort. Follow these recipes and tips, and the payoff will be huge.

Endlessly customizable, always delicious.

I don’t need pie dough or a cobbler topping when I’ve got Hot Fruit.

I had to eat a lot of popcorn chicken, but I finally found the perfect dredge.

Sweet basil just can't do it justice.

It's caramel corn's world and I'm just living in it.

The way you mix matters.

Deep-fry Halloumi. That’s it. That’s the recipe.

The crunchier the chili crisp, the closer to heaven.

Give it your best guess.

A mini menu festive enough to channel the spirit of the holiday, even thousands of miles from home.

To know tofu skin is to love tofu skin.

These little pillows of cheesy goodness are meant to be misshapen.

On my table, it’s crispy rice or no rice at all.

Once you learn the set-up, there's nothing you can't steam.

Add whatever protein your little heart desires to the garlic fried rice and runny eggs.

Attaching a brush head to a drill is my idea of a good time, HBU?