What is MSG? Will it really give you a headache? Should you be cooking with it?
Learn how to pair malty-sweet dubbels, doppelbocks, Scotch ales, and more with your favorite winter foods.
Think IPAs and other hop-heavy beers are too bitter to taste good with food? Think again.
The essential staple pantry ingredients no baker can do without.
Learn what foods pair best with crisp and clean beers, like pilsner, amber lager, blonde ale, helles, kölsch, maibock, and märzen.
Three ways to add saffron to any dish.
Taste-testing garlic with and without the germ to see if it makes a difference.
The tiny Olympia oyster is making a comeback in the Pacific Northwest.
A guide to the selection at your local Jewish delicatessen.
Need more dashi in your diet? Let us help.
Sort of like how a horse is a quadruped, but a quadruped is not necessarily a horse.
An introduction to mezcal.
Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.
Learn to tell your Amontillado from your Palo Cortado.
Learn your way around quahogs, steamers, razor clams, and more.
The Pacific Northwest's best-kept shellfish secret.
Make the fiery, textured chili condiment your own.
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?
How to make sure you've got the best yeast for the job.
Make the most of fiery and smoky dried chilies.
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.
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