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It would be a mistake to write off The Angel's Fruit Market as just any other produce stand. The aisles are treasure troves of hard to find, esoteric ingredients from Central and South America and from much of Mediterranean Europe. Take our tour around and prepare to get inspired. That dish you're planning to cook will take on new meaning. More

When you saw the S'mOreos in our roundup of 14 Things To Make with Oreos, did you think, "Man, if only I could watch an animated gif of a S'mOreos being squished down over and over again for eternity..."? Well, so did we. So did we. More

A one-man coffee roasting operation in New York City aims to prove that every coffee has a story—even when they all come from the same producing country. Meet César Martin Vega of Café Integral, whose love of Nicaragua has inspired him to chase down a bean dream—both on and off his bike. More

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Before there was salted caramel everything, there was Bi-Rite's salted caramel ice cream. It's by far the scoop shop's most popular flavor, and with good reason. This stuff is aces. The caramel is bitter, smoky, and intensely complex, but sweet cream has a way of rounding out all its nastiness for a scoop you really just can't stop eating. More

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We have to admit that eggs have been on the brain around here. But what better way to bring new life to Spring pizzas than with that most egg-cellent of ingredients. Here are a collection of some inspiring pies that harness the power of the yolk, going above and beyond your run-of-the-mill breakfast pizza! More

This is a gorgeously crisp, beautifully buttery pastry showcase for rich, jammy plums and deeply nutty almonds. It's plenty sweet, but in a plush, luxurious way—and just tart enough to stay balanced. More

[Photograph: Blake Royer] Adapted from Bon Appetit. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

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I'm on a bit of a Yotam Ottolenghi kick lately, finding myself rather in love with his imaginative takes on vegetarian cooking. While I've written already about a few recipes from his recent book Plenty, this one comes from a recent issue of Bon Appetit. I took one look at the gorgeous picture—a skilletful of soft spinach topped with eggs and thick yogurt, drizzled with butter—and put this recipe on the top of my list. More

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It's true there's a lot of meat in Czech cuisine and where there's meat, there's nearly always gravy and houskové knedlíky, the spongy steamed bread dumplings that people seem to love or hate. They also, of course, pour the freshest pilsner on the planet and have an ever-growing craft beer scene. Here are 10 must-eat foods that you should track down while in Prague. More

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If you read a lot of Indian novels, you'll know that people sometimes use "veg" and "nonveg" as shorthand for "tame" and "sexy," respectively. But as we ate our way across Mumbai, through Rajasthan, and into central India, we discovered that when it came to food, the opposite was true. The vegetarian fare we ate was so much better, so much fresher, and so much more interesting than the nonvegetarian offerings. Here are some highlights from a month of eating around India: chaat, pakoras, samosas, papad, and more. More

This week, just in time for a certain mid-March holiday, I'll look at the definition and history of Irish whiskey, discuss what distinguishes it from its Scottish cousin, and talk about the major distillers and brands. Slàinte! More

In this week's Perennial Plate episode we visit a school garden and take a class on radishes with Ashley Rouse of Georgia Organics, a non-profit that connects organic food from Georgia farms to Georgia families. When Ashley introduced the kids to different types of radishes, including the French breakfast radish, one kid asked: "does that mean French people eat these for breakfast?" It's a very sweet video. More

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Like with any new toy, I got bored with the Soda Stream. You can add the brand's flavored powders to your fizzy water after carbonating (I don't, though, not really being a pseudo-cola or faux-Sprite person), or mix it with juice, but you aren't supposed to introduce non-water liquids to the machine before fizzing it up—particles in the liquids supposedly cause it to explode everywhere, and at the very least, the sugar gums up the system. Enter the Twist N Sparkle Beverage Carbonating System from iSi, and you can be carbonating cocktails in no time. More

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I don't know that there remains any praise for Biscoff that Francis Lam has not already articulated. Rather than try to out-prose the man who wrote of cookies that "taste beautifully and comfortingly of warm spices, caramel and wheat", I've decided to tackle Biscoff from a different angle; as a chef, not a writer. More

Do not watch this if you're hungry and without easy access to Vietnamese food. Last month the Perennial Plate traveled to Vietnam for two weeks on an Intrepid Travel trip. Our assignment was to document this food-focused journey across the country. Travel with us in this video! More

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Earlier this winter Robyn and I both had a bit of a cold, and there are few things in the world better for a cold than soondoobu jjigae—Korean soft tofu stew. A rich broth flavored with pork, beef, or seafood along with glutamate-dense sea kelp and dried anchovies, it arrives at the table fiery red, bubbling intensely in a hot stone pot. Watch this video and check out our recipe to learn how to make it! More

Brown butter gives this cornbread a warm, nutty flavor. More

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It's high time that oatmeal be given its chance to shine. Luckily, the sisters who started the adorable Brooklyn pie shop, Four and Twenty Blackbirds, came along and created a chocolate oatmeal pie. It's got a flaky all butter crust, layered with a silky, slightly melted chocolate ganache, a delicious layer of sweet, sticky oats in the middle, and a layer of caramelized, crispy oatmeal on top. More

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I loved this dish from The Kitchn that sneaks sun-dried tomatoes into a dish of coconut milk, chickpeas, and spinach. The easy-to-prepare recipe isn't just healthy, but also happens to be vegan. More

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It may seem counter-intuitive, but in the middle of snowy weather the best places to look for menu inspiration are those that don't really get winter at all. Take Morocco. The geography of this country is a hybrid of dazzling coasts and arid deserts. As a result, Moroccan cooks know how to make the most of limited produce as well as how to cook up some awesome seafood. Try a Moroccan-inspired meal with these recipes for Blood Orange and Cured Black Olive Salad, Beet Salad with Cinnamon, and Grilled Colossal Shrimp with Charmoula. More

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This isn't to say I don't enjoy innovation with my Oreos; I just prefer to do the innovating myself. After spending a recent afternoon dipping Oreos into a mug of milky coffee, and going through yet another caffeine and sugar high rant about how coffee and chocolate combined ARE THE BEST THING EVER, I decided to try the mix as ice cream. Well, first I took a nap. Then ice cream. Long story short: it's a keeper. More

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There is nothing especially revelatory about this version from Yotam Ottolenghi's Plenty; no special tricks or hard-to-source ingredients are used. It's just a mess of flavorful items all tossed together in the same bowl. More

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At first glance seven spice powder may sound like a variant on Chinese five spice powder, but they couldn't be more different. Or rather, they're exactly as different as their native cuisines. Five spice, fragrant with sweet and spicy anise flavors, is the perfect compliment to meaty Chinese braises and barbecues. On the other hand, seven spice powder, or what the Japanese call shichimi togarashi, is practically built for the grilled meats, noodles, rice, and soups that so characterize Japanese cooking. More

I've seen every season of the Bachelor, from the first limo filled with squealing girls to the last sponsored diamond ring. But this year, I'm watching the show for all the right reasons. Because I think I could see myself falling for Ben. We're, you know, on a journey, and I know the process works, and I'm not here to make friends. So what's-her-butt can just back off. Why am I so sure of this connection, when we've only known each other, well, a minute or two less than he's known the other 16 girls he's dating? Because Ben The Bachelor is a winemaker. More