Ingredients
37 Garlic Recipes for Those Who Think One Clove Is Never Enough
If you’re a garlic maximalist, you’ve come to the right place.
What Is Rhubarb, and How Do I Cook With It?
Everything you need to know about spring’s pretty pink stalks.
15 Types of Mushrooms and How to Cook With Them
Explore the vast world of mushrooms, including dependable criminis, meaty morels, and more.
Out of Vanilla Extract? Try One of These Substitutes
Give your bakes a boost with these flavorful substitutes for vanilla extract.
Harry Shum Jr.’s Grocery Routine Is Big on Yellowtail Collars and Mushrooms
The actor loves to go to 99 Ranch—and isn't afraid to cook salmon in a film set trailer.
Weird Vintage Recipes Found a Second Life Online—And They’re Thriving
Savory Jell-O salads are natural-born social media stars, and history can tell us why.
How to Make Self-Rising Flour
Follow these steps for making self-rising flour at home—just make sure that it’s not self-raising flour that you want first, since, surprise: they’re not quite the same thing.
Bénédictine Doesn't Need the Mysterious Backstory to Be Great
It's not made by monks, but it is brilliant in cocktails.
The Two-Ingredient Guide to Making Your Own Brown Sugar
Run out of brown sugar? Did your stash harden to an unusable brick? Never fear: You can make your own brown sugar in the blink of an eye.
23 Miso Recipes for More Subtly Savory Flavor in Every Bite
The fermented soybean paste adds salty-sweet umami to soups, stir-frys, and even desserts.
How to Know When Your Flour’s Gone Bad
Expiration dates? They don't mean much. Prolong the shelf-life of your flour with these tips from a food scientist and grain expert.
Ruby Tandoh’s Grocery Strategy Involves a Lot of Gnocchi and the Occasional Ice Cream Cake
The author and "Great British Baking Show" contestant lets us in on her grocery routine and favorite 3-minute meal.
For the Snackiest Popcorn, You Need a Pinch of This
A few little granules of citric acid could be the difference between a good snack and an amazing snack.
The Best Way to Boil Eggs for Soft Yolks, Firm Yolks, or Any Yolk In-Between
Our foolproof method yields perfectly boiled eggs every time.
What Is Miso, and How Do I Choose the Right One for What I’m Cooking?
There are over 1,300 types of miso produced globally. We’re diving into the ingredient’s rich history, plus how to shop for, store, and cook with miso paste.
How to Make Cinnamon Sugar—And the Absolute Best Ways to Use It
This magic pixie dust brings sweet-spiced flavor to everything it touches.
How to Soften Brown Sugar: A Head-to-Head Test
In the mood for cookies but faced with a hardened lump of gold? Here’s the best way to bring it back to life.
37 Tofu Recipes for Silky Soups, Hearty Salads, and Crispy Snacks
What do we love most about tofu? Its versatility.
5 Baking Powder Substitutes for Fluffy Cakes and Flaky Biscuits
No, you can’t just swap in baking soda—here’s why.
Why Does Organic Milk Cost So Much?
You may have noticed that this one ingredient is making a serious dent in your grocery budget lately. Here’s why.