For some home cooks, a completist approach to books like Falastin and Indian-ish has become more than just a pastime.

Give your thinly sliced leeks and lemons the low-and-slow treatment to spruce up your roast chickens, sandwich spreads, and dressings.

Retracing the steps and muscle memory of a recipe from Jim Crow–era Louisiana to 21st-century Northern California.

For chicken that stays crispier for longer, chef Eric Huang calls upon EverCrisp, a modernist ingredient that home cooks can use, too.

Craggy shards of hand-chopped chocolate have taken over our cookies. But what did chips ever do wrong?

What to buy, cook, and read to find your next favorite jar.

Fold it into peanut pesto, swirl it into lemon and butter, or spoon it onto butternut squash puree.

It starts with a darker roux, a generous smother, and a heady blend of ginger, cardamom and coriander, thanks to Asha Gomez. …

Conventional wisdom says that fresher is better, but when it comes to umami-packed brine and easy volume, canned clams have the edge.

The combination brings back after-school memories of comfort in a mug.

Salt, fat, season, and roll your way to a better meatball.

Soft, light, and faintly sweet, mantou are perfect for filling with savory pork belly or just snacking on straight from the steamer.

Inspired by Hainanese chicken rice (and Colonel Sanders), a better bowl of rice can be yours with the flip of a switch.

Hibiscus can be sweetened, spiced up, and cooled down for a choose-your-own-adventure tea.

The luxurious Swiss dish is more than just a piece of Mad Men–era kitsch.

A crop of new producers are starting to give this very American fish a very European conserva treatment.

The key to a better chicken wing starts with a starchy coating and ends with a dusting of seaweed.

The iconic combinado of spaghetti with red sauce alongside cheesy potatoes sums up Peru’s Italian and Andean roots in one plate.

That partially finished can in the refrigerator is just a salted caramel sauce waiting to happen.

Meet the cheese-filled, gravy-drenched sandwich that will transport you straight to a bistro in Porto.

Amid a deluge of coronas and borlottis, the bean boom has left one of the creamiest, most versatile legumes behind.