Hearty stews and refreshing soups for every season.
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seasonal and holiday
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
A rich, creamy, and hearty stew.
Sweet collards, cooked until beautifully tender.
Intensely beefy broth, warm spices, and a bright garnish of fresh herbs.
The pressure cooker makes beef stew that's short on time, but long on flavor.
The classic French stew, with tender beef and a deep, rich flavor.
Hearty vegetable soup, any way you like it.
A 100% vegan chili that has all of the deep flavor, textural contrast, and rib-sticking richness that the best chili should have.
Tender, creamy, spicy, and bright.
It's all about the caramelization and browning.
A rich and filling soup that's loaded with layer upon layer of flavor.
An Indian-influenced lentil soup that hits all the right notes.
Our upgraded version of the classic.
If you have time to open a can, you have time to make this excellent tomato soup from scratch.
One pot of simmering broth, tasty homemade shrimp balls, two flavorful dipping sauces, and lots of ideas for what else to cook in the pot.
The secret is in how you brown the beef.
Great for when you're sick, and when you're not.
Creamy, filling, and packed with layered broccoli flavor.
Chicken soup recipes that hit the spot.
Refreshing chilled soups to help you beat the heat.
Soups, sauces, sweets, and more to help you put your immersion blender through its paces.
8 soup recipes to make the most of spring.
Soup up the Super Bowl with these chili recipes.
19 vegan soups for every season.
You can eat ramen in more ways than you could ever imagine.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.
A soup built in the model of a stew, and all the better for it.
Longer isn't always better. Learn how to avoid overcooking beef stew.
What's the best cut of beef for stew? Here's what you need to know.
Scared to make fish stock? Don't be: Under water, the fish don't stink.
From floaters to sinkers, @dgritzer lays out everything you need to know about matzo balls
Everything you need to know to host a Chinese hot-pot feast at home.
All of the appeal of instant noodles, with real flavor and fresh vegetables, customized however you like.
Just how much performance bang do you get for your buck?
How colonialism and convenience made bouillon cubes a popular ingredient in kitchens around the world.