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
Ingredient Guides Why You Should Keep Instant Dashi in Your Pantry Need more dashi in your diet? Let us help. Sho Spaeth
Coffee What's the Difference Between Espresso and Coffee? Sort of like how a horse is a quadruped, but a quadruped is not necessarily a horse. Daniel Gritzer
Braising and Stewing A Brief Guide to Roux Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées. Daniel Gritzer
Ingredient Guides Sherry 101: An Introduction to the Hippest Old-Person Drink Around Learn to tell your Amontillado from your Palo Cortado. Dan Q. Dao
Clams, Mussels, and Oysters A Guide to Clam Types and What to Do With Them Learn your way around quahogs, steamers, razor clams, and more. Naomi Tomky
Features Fat, Ugly, and Delicious: A Guide to the Pacific Razor Clam The Pacific Northwest's best-kept shellfish secret. Becky Selengut
Chinese Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Good on Everything Make the fiery, textured chili condiment your own. Sohla El-Waylly
Features A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More The lowdown on five common seaweed types (plus a few more obscure varieties) and how to use them. Becky Selengut
Baking All About Dry Yeast: Instant, Active Dry, Fast-Acting, and More How to make sure you've got the best yeast for the job. Stella Parks
Features How to Get Started Cooking With Dried Chilies Make the most of fiery and smoky dried chilies. Max Falkowitz
Features Amari 101: Your Guide to Italy’s Essential Bittersweet Liqueurs 11 excellent bottles of amaro to grab off the shelf today. Dan Q. Dao
Ingredient Guides How to Stock a Korean Pantry: Jeot, Jang, and More Ingredients to Know Everything you’ll need to dive into Korean cooking. Sonja Swanson
Features How to Use Raw Sugar: Jaggery, Gula Melaka, Panela, and More What to do with smoky, bitter, caramelized, fruity raw sugars. Max Falkowitz
Coconut Cooking With Coconut Oil: Sweet and Savory Recipes We Love Sweet and savory uses for versatile coconut oil. Max Falkowitz
Desserts What to Do With Leftover Vanilla Bean Pods Don't let those pricey pods go to waste. Stella Parks
Citrus Know Your Citrus: A Field Guide to Oranges, Lemons, Limes, and Beyond Demystify the citrus aisle. Max Falkowitz
Ingredient Guides Potatoes 101: All You Need to Know About Common Spuds The most common potato varieties and what they're best suited for. Mari Uyehara
Ingredient Guides A Guide to Winter Squash: How to Choose, Store, and Cook Your Gourds Our favorite winter squash and how to clean, cut, and cook them. Mari Uyehara
Features The No-Stress Guide to Thanksgiving Wine How to pick the right red, white, and sparkling wines for your Thanksgiving dinner. Maggie Hoffman
