Groceries

Here's what you need to know when buying the umami-boosting condiment.

And which type of coconut oil is best for cooking.

Every so often IKEA comes out with a product that's sturdily made, beautifully designed, and stupidly cheap. Is the company's new organic coffee one of them?

It might look like an Italian-American food theme park. But is that such a bad thing?

Buying a wedge of hard Italian cheese can be confusing. Here's what to know before you start grating.

The best food news roundup you'll find. Really, folks. It's terrific.

No spiralizer, no problem—now you can buy pre-made veggie noodles at the store.

There’s no shortage of dried corn products. Here’s how to tell them apart.

Concords & Co. have arrived. Here’s how to pick them.

Add it to pancake batter, mix it into ice cream, stir it into salad dressing.

Can't tell your knackwurst from your bockwurst? We're here to help.

We asked a doctor to find out.

Figure out your fridge's cold zones and never have to defrost your morning milk again.

Add these crunchy, chocolatey bites to everything from ice cream to salads.

Fish fakery—it's bad. But fake meat—that's good!

Are they interchangeable? And how do you cook with them? Here's what you need to know.

Is one of them sweeter than the other? And which one is healthier?

From how to tell which crabs are truly fresh to the difference between peekytoe and blue crabs, here's everything you need to know about the sharp-clawed crustacean.

How to buy and store it like a pro.

Because no one wants to cook with that grimy bottle of olive oil someone left in the kitchen cabinet five years ago.