Ingredients
Our 51 Best Clam Recipes
Clams get the star treatment in these grilled, steamed, boiled, and chowdah'd recipes.
This Asian Sauce Start-Up Is My New Shortcut to Quick and Flavorful Meals
Thai larb, a Vietnamese BBQ, and Filipino Sisig sauces so good I'd like gallon jars of each.
11 Ways to Make Kale Stems Delicious, Too
Stop tossing hearty green stems into the waste bin and start tossing them into your dinner.
77 Ways to Use a Can of Coconut Milk
Rich, versatile canned coconut milk plays a central role in many curries—but that's just the beginning of what this pantry superstar can do.
Don't Toss Kale Stems—Turn Them Into Dip
Without chickpeas, it's not technically hummus; but kale stems do make a surprisingly good dip.
The Fair-Trade, Direct-To-Consumer Spice Companies You Should Know
For pepper, turmeric, and cumin like you've never tasted it before, start buying your spices from these businesses.
How to Substitute Dried Herbs for Fresh (and Vice Versa)
Dried herbs will never provide the fresh burst of brightness that fresh herbs bring to cooking, but they can lend their signature flavors to all kinds of dishes. Here's how to make the most of whatever kind of herbs you've got.
Spam Is a Stir-Fry Secret Weapon
Crispy, meaty, and oh-so-salty, it deserves a place on your pantry shelf—and in your next one-pan dinner.
Silken Tofu Isn't Just a Protein—It's a Sauce
When blended with fresh herbs, or something tart or spicy, shelf-stable silken tofu becomes a creamy base for almost any kind of sauce (or dressing, or dip).
How to Swap Whole Spices for Ground (and Vice Versa)
And, yes, this article does have a chart.
43 Ways to Use a Can of Diced Tomatoes
Get that can out of the pantry and into some of these amazing recipes.
Cooking Through It, Round 3: The Grocery List
Everything you need to participate in Round 3 of our 10-day plan of (very flexible) recipes.
Have We All Been Wrong About Distilled White Vinegar?
Sometimes you need acidity in your cooking, without the taste of vinegar (or lemon, or lime). Distilled white vinegar is here for you.
The 7 Salts Your Kitchen Needs
These colorful crystals and hand-harvested flakes will change your definition of table salt.
Our 37 Favorite Ways to Make Chicken Legs and Drumsticks for Dinner
Fact: they're juicer and cheaper than chicken breasts.
How to Cook With Koji, the Savory Secret Weapon That Chefs Love (And You Can, Too)
The mold responsible for miso, soy sauce, and sake works magic as a marinade at home.
The Best Alt-Milk For Baking
Oat milk is the best substitute for dairy in your freshly-baked muffins and more.
55 Ways to Cook With Canned Whole Tomatoes
Dust off that can of tomatoes in the back of your pantry—you're looking at dinner.
Effie's Oatcakes Are Great for Tea, and For Shoving In Your Face
This dignified little tea cake is too delicious for its own good.