An introduction to mezcal.
Tips for preparing and storing ginger.
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.
Sweet and savory uses for versatile coconut oil.
Don't let those pricey pods go to waste.
Demystify the citrus aisle.
The most common potato varieties and what they're best suited for.
Our favorite winter squash and how to clean, cut, and cook them.
How to pick the right red, white, and sparkling wines for your Thanksgiving dinner.
The basics of kimchi, explained.
How to recognize—and make the most of—good vinegar.
A guide to delightfully complex yet approachable Manchego cheese and its cousins.
The possibilities are endless.