Learn your way around quahogs, steamers, razor clams, and more.
The lowdown on five common seaweed types (plus a few more obscure varieties) and how to use them.
So you have some harissa. Now what?
Make the most of fiery and smoky dried chilies.
How to make sure you've got the best yeast for the job.
11 excellent bottles of amaro to grab off the shelf today.
Everything you’ll need to dive into Korean cooking.
What to do with smoky, bitter, caramelized, fruity raw sugars.
Sweet and savory uses for versatile coconut oil.
Demystify the citrus aisle.
The possibilities are endless.
Our favorite winter squash and how to clean, cut, and cook them.
How to recognize—and make the most of—good vinegar.
How to pick the right red, white, and sparkling wines for your Thanksgiving dinner.
The most common potato varieties and what they're best suited for.
The basics of kimchi, explained.
The Pacific Northwest's best-kept shellfish secret.
A guide to delightfully complex yet approachable Manchego cheese and its cousins.
The unsung umami hero of Japanese cooking.
What *can't* you do with honey?
Buy everything you can well in advance, and save time and headaches on Thanksgiving.