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Ingredients

Milk Powder Is the Key to Better Cookies, Brownies, and Cakes

Consider this pantry staple your secret ingredient for making more flavorful desserts.

The Best Eggnog Has No Eggs in It

I know what you’re thinking, but this almond milk–based “holiday nog” can do it all.

How to Cook Butternut Squash and Win at Fall

If you’re wondering how to roast butternut squash or how to bake it into a casserole, you’ve come to the right place.

How to Cook Spaghetti Squash in the Microwave and/or Oven

To get perfectly noodle-y strands of spaghetti squash, you need a one-two punch of microwave plus oven. If you only have one or the other though, you can still make it work.

Zoe Adjonyoh’s Essential West African Pantry

A few of the key ingredients you need to capture the flavors in her cookbook, Zoe’s Ghana Kitchen.

Shito Is the Ghanaian Spicy, Sweet, Powerful Pepper Sauce I Put on Everything

What’s in a name? Zoe’s Ghana Kitchen author Zoe Adjonyoh explores the magic of shito, an irresistibly spicy Ghanaian condiment—and a word that contains multitudes.

Tomato Brown Butter Is the Secret to Eating Peak-Season Tomatoes Year-Round

This slighty sweet, deeply savory butter is the finishing touch your meals need. 

The Best Ghee to Buy If You’re Not Making It Yourself

These seven brands offer quality clarified butter products for when you’re going the store-bought (or online shopping!) route.

Chocolate Bars Come and Go, But Hu Can Stay

Bars from Hu are creamy, crunchy, and just sweet enough. 

How My 8-Year-Old Makes Magic With Boxed Cake Mix

Miss Jones Baking Co. mixes allow my daughter to be independent—and even creative—in the kitchen.

Chocolate Pyramids Are Better Than Chocolate Chips

More sides means more texture and higher quality means more flavor. Plus: The large-format pieces turn into molten pools in your baked goods.