Everyone’s got a cure. Sometimes it’s a greasy breakfast sandwich, and sometimes it’s soybean sprout soup chock full of vitamin C.

The starchy, sweet take speaks to Nigerian roots and a quintessential American breakfast.

Livermush, hog’s head cheese, souse, and liver pudding are the cured meat staples of the Deep South.

Our Cook in Residence, Amethyst Ganaway, makes the case for a rich, spreadable chicken and pork liver pudding.

A baker’s secret weapon, quality poppy seeds can add a nutty, musky earthiness to breads and cakes.

Who gets credit for a classic cooking technique, like a braise, chiffonade, or demi-glace? The chefs who named them.

Our Cook In Residence, Amethyst Ganaway, gives the classic a boost of ocean flavor via smoked herring and crayfish powder.

Our Cook In Residence, Amethyst Ganaway, makes the case for doubling down on the seafood, and keeping the rest simple.

TASTE’s newest cook in residence takes on the offal bros and the often-misunderstood world of shrimp and grits.

It may not be great at frying, but it has plenty of unexpected tricks up its sleeve.

The frothy, icy orange drink is what summer dreams are made of.

Gear, recipes, and expert advice for Japanese grilling mastery at home and in the backyard.

A childhood trick involving a splash of fish sauce and a sprinkle of sugar turns those dollar store cans into something transcendent.

The delicately layered French dessert gets a hit of passion fruit and a touch of molasses.

Neonata combines the umami of anchovy with the sweet, musty spice of Calabrian chiles, and it will make your pizza, roasted fish, and bruschetta way better.

Get to know a few important styles—and treat yourself to a top-shelf bottle while you’re at it.

Spoon some of this briny dressing into the center of an avocado for a quick snack, or use it as a flavorful liquid for simmering shrimp.

The mighty bean curd can crisp up like fried chicken, absorb fiery sauces, or smooth out dairy-free desserts.

There are many ways to cook with masa, but there’s nothing quite like the pupusa’s golden crust and molten cheesy filling.

Whether a crispy socca or wispy spring onions, chickpea flour brings the crunch.

An aromatic spread brings together cardamom pods with burnt orange zest for a creamy, bittersweet brightness.