Adobo: Types and Uses
Depending on whose table you’re sitting at, adobo can be a sauce, a seasoning or a nation’s defining dish.
Cooking with Israeli Couscous
Enthusiasts love the slightly toasty flavor and tapioca-like mouth feel of this quick-cooking, completely flour-based pasta.
Since truffles fetch hundreds of dollars per pound, the hunt for this famous—and potent—fungus is extremely competitive.
Fighting for Foie Gras
As foie gras stands, it's one of the more controversial ingredients—and its production may be on the way out.
More on Miso
Complex in flavor but simple to use, read here for tips on finding the miso that best suits your dish.
Cooking with Couscous
Technically neither a grain nor a pasta, couscous is versatile, low-maintenance, and right at home in both warm and cold dishes.
Using Green Tomatoes
This green Southern staple has a variety of delicious uses beyond its most famous fried-and-battered form.
Corn Then and Now
Consider the other love affair between humans and corn—a codependent relationship like no other in the natural world.
Liquid Smoke, Modern Miracle
The complex process for producing liquid smoke—and a few delicious but unexpected uses.
Mise en Place
A phrase once used with the expectation of militaristic efficiency in the kitchen, the term now has much broader implications.
Get the Facts on Rhubarb
Did you know in Medieval Europe rhubarb was more valuable than opium? Get more juicy facts (and recipes).
Benefit from Monounsaturated Fats
Foods rich in monounsaturated fats—those "good fats" we keep hearing about—and how to enjoy in moderation.
Crème Fraîche: How-To and Why
Crème fraîche, the delicate French counterpart to American sour cream, has several advantages.
Natural foods advocates use raw sugar whenever they can't use honey, agave nectar or another liquid sweetener.
Using Filé Powder
This grassy ingredient has served historically as a flavorful thickening agent in Cajun and Creole cuisine.