Ingredient Guides A Guide to Salt, the World’s Most Popular Food The most essential ingredient in everyone's kitchen, explained. Caitlin PenzeyMoog
Desserts Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts. Stella Parks
Fruit Get to Know Soursop (a.k.a. Guanábana or Graviola) A brief guide to the plump, knobbly tropical fruit that's a lot tastier than it looks. Miranda Kaplan
Ingredient Guides Breaking Down Pork Shoulder: Boston Butt Versus Picnic Shoulder Never panic at the butcher's counter again. Elazar Sontag
Ingredient Guides Rejoice! New Catch Holland Herring Season Is Upon Us A lightly cured fish almost as luscious as fatty tuna. Sho Spaeth
Condiments and Sauces All About Kecap Manis, Indonesia’s Sweet and Syrupy Soy Sauce A quick primer on the sweet soy sauce that's beloved in classic Indonesian dishes, but capable of so much more. Pat Tanumihardja
Ingredient Guides Cumin Nature: All About the Spice That Goes With (Nearly) Everything Everything you need to know about cooking with cumin. The Serious Eats Team
Condiments and Sauces Italy Has Fish Sauce, Too: Get to Know Colatura di Alici This Italian fish sauce packs a serious savory punch. Sasha Marx
Ingredient Guides These Dried Worms Make Pho Taste Great Sa sung are dried seaworms used to flavor pho broth in Vietnam. Sho Spaeth
Ingredient Guides A Guide to Pepper: The World’s Most Popular Spice Say hello to the great wide world of peppercorns. Caitlin PenzeyMoog
Beer and Wine Beer Pairings 101: Sour, Tart, and Funky Beers How to pair sour, tart, and funky beers with food. Michael Harlan Turkell
Ingredient Guides Meet Bottarga: It's Like Parmesan, but From the Sea! Bottarga is a versatile pantry staple. Sho Spaeth
Beer and Wine Beer Pairings 101: Fruity and Spicy Beers How to Pair Saisons, Tripels, and Wheat Beers With Food Michael Harlan Turkell
Buying Guides What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil Everything you need to know to buy a better bottle of extra-virgin olive oil. Max Falkowitz
Beer and Wine Beer Pairing 101: Rich and Roasty Beers Porters and stouts go well with more than just dessert. Michael Harlan Turkell
Food Science The Truth About MSG What is MSG? Will it really give you a headache? Should you be cooking with it? J. Kenji López-Alt
Beer and Wine Beer Pairing 101: Malty and Sweet Beers Learn how to pair malty-sweet dubbels, doppelbocks, Scotch ales, and more with your favorite winter foods. Michael Harlan Turkell
Beer and Wine Beer Pairing 101: Hoppy and Bitter Beers Think IPAs and other hop-heavy beers are too bitter to taste good with food? Think again. Michael Harlan Turkell
Baking The Baker's Pantry: All the Staples You Need to Make Amazing Desserts The essential staple pantry ingredients no baker can do without. Stella Parks
Beer and Wine Beer Pairing 101: Crisp and Clean Beers Learn what foods pair best with crisp and clean beers, like pilsner, amber lager, blonde ale, helles, kölsch, maibock, and märzen. Michael Harlan Turkell
Ingredient Guides To Bloom or Not to Bloom: How to Get the Most Out of Saffron Three ways to add saffron to any dish. Sohla El-Waylly
Garlic What Is a Garlic Germ, and Should You Remove It? Taste-testing garlic with and without the germ to see if it makes a difference. Sohla El-Waylly
Food History This Small West Coast Oyster Is Making a Big Comeback The tiny Olympia oyster is making a comeback in the Pacific Northwest. Jennifer Burns Bright
Ingredient Guides Towers of Meat and Pickles Galore: A Guide to the Jewish Deli A guide to the selection at your local Jewish delicatessen. Hannah Birenz
