Sunday Night Soups: Gumbo

I Want to Be in That Number

Kale: The Leafy Green Monster

Watercress Soup

Turnip, Apple, and Jerusalem Artichoke Soup

Cook the Book: Vichyssoise

Dinner Tonight: Red Lentil and Tomato Soup

Seriously Meatless: Acorn Squash Soup with Brown Butter and Maple Yogurt

Peanut Butter and Pumpkin Soup

Dinner Tonight: English Country Cheddar Soup

French in a Flash: White Bean Bisque with Garlic Chips

Grilling: Gazpacho

Dinner Tonight: La Stracciatella (Roman Egg Drop Soup)

22 Warming Chicken Soup Recipes

Chicken soup recipes that hit the spot.

16 Chilled Soups to Make the Most of Summer Produce

Refreshing chilled soups to help you beat the heat.

17 Recipes to Make the Most of Your Immersion Blender

Soups, sauces, sweets, and more to help you put your immersion blender through its paces.

8 Bright and Easy Spring Soup Recipes

8 soup recipes to make the most of spring.

18 Spicy, Savory Chili Recipes for a Very Filling Super Bowl

Soup up the Super Bowl with these chili recipes.

16 Vegan Soup and Stew Recipes to Warm You Up

19 vegan soups for every season.

17 Recipes to Make the Most of Your Immersion Blender

Soups, sauces, sweets, and more to help you put your immersion blender through its paces.

These Dried Worms Make Pho Taste Great

Sa sung are dried seaworms used to flavor pho broth in Vietnam.

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.

For the Best Beef Barley Soup, Treat It Like a Stew

A soup built in the model of a stew, and all the better for it.

How to Make a Parchment Paper Lid for Stews and Braises

Stew Science: Is It Really Better the Next Day?

The Best Blender for You: Expensive Versus Budget Buys, Tested

Just how much performance bang do you get for your buck?

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.

How Bouillon Cubes Became an International Pantry Staple

How colonialism and convenience made bouillon cubes a popular ingredient in kitchens around the world.

Stew Science: Why You Shouldn't Cook Your Beef All Day

Longer isn't always better. Learn how to avoid overcooking beef stew.

Stew Science: Is It Really Better the Next Day?