The best way to get started with Iberian tinned fish is to open a can.
A better berry isn't possible.
Why you should buy whole chickens instead of chicken parts.
Nutritional yeast isn't just for vegans.
Chef, restaurateur, opera singer, cookbook author—Alexander Smalls is a multi-talented man.
Just a few ingredients are all you need to unlock Sichuan flavors at home.
Chances are you can make some form of this sauce right now with what's in your pantry.
The pasta shape reference you never knew you needed.
Through historical recipes and profiles of Black American chefs, home cooks, cooking school teachers, cookbook authors, and more, Jubilee reconstructs the true narrative of African American culinary history.
How chefs, culinary historians, and cookbook writers are keeping their centuries-old culture alive.
How popcorn became a popular snack.
Why tadka is an important layer of flavor in many Indian dishes, how to prevent it from becoming bitter, when to use it, and what oils and spices to use.
What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.
What really makes a sourdough starter so special? Let's look under the microscope.
The beloved children's book is subjected to unnecessarily harsh scrutiny.
We may all be on our own right now, but Ina Garten remains the consummate host—Top Ramen, frozen waffles, and all.
After a difficult pregnancy, being in the kitchen turned out to be exactly what I needed.
Chef Alexander Smalls speaks with Ed Levine about his storied career.
In romance-obsessed South Korea, singles get one day a year to wallow in shared misery—and noodles.
A writer gets a rare glimpse into how her favorite Mexican specialty is made.
Learn how to travel like it's your job.
One writer's quest to find a new regular tempura spot in Tokyo leads to...not tempura.
How one cookbook author is staying connected from a distance.
Meet the cooks reshaping Filipino cuisine around the world.
Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made.
The tiny Great Mississippi Tea Company may offer a few lessons in how domestic tea production could take off.
How fertile plots of land have turned into lifelines for immigrant communities impacted by COVID-19.
Amidst the pandemic, CSAs and direct-from-farm food is more accessible—and attractive—than ever.
The often-maligned restaurant drive-thru window is being recast.
An improvised quick-dinner challenge.
These kitchen tasks are at the top of our hit lists.
The dishes never stop. There's no such thing as enough produce. And, seriously, it's okay if your meals aren't perfect.
Archive of posts from The Blog from April 4 2020, to April 10, 2020.