The smoky, savory Taiwanese sauce is a cyclone of flavors fit for stir fries, soups, grilled meats, and more.

The author helped define an era of simple, unglamorous home cooking, leaving behind a signature recipe that may outlive us all.

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

With avocados, tomato, and chiles, it's the all-purpose salsa you never knew you needed.

The difference between flaky and rock-hard pie crust can come down to the amount of protein in that bag of AP flour. Not all are created equally.

Moqueca, a stew from the Brazilian state of Bahia, is a finessed union of sweet and savory.

The seasonal selection of Niagaras, Lakemonts, and Jupiters go far beyond the “reds” and “greens” of the grocery store.

Great versions exist around the world, but it’s not the only soul-satisfying tonic in the pot.

The cold Spanish soup gets the tangy, spicy upgrade its been waiting for.

A look at America’s favorite illogically cheap, ecologically dubious roasted chicken.

Forget what you know, and think beyond the crisp, cold crunch.

Break out the food processor and pulverize some popcorn.

Cornell sauce and soy sauce play similar roles in infusing chicken with flavor. But combine the two and something special will happen.

Mexican sopa seca de fideo turns everything you know about pasta on its head.

In just six minutes, eggs, bread, and cheese come together in fluffy harmony.

Sichuan province perfected a chicken dish. The internet bludgeoned it.

On the many ways to appreciate a carb dream team.

Dark meat is having a moment, so why has the drum been left behind?

Even among the most fastidious locavores, there's a time and a place for boxes of baby spinach and waxy red bell peppers.

Marinate it in turmeric-spiked chutney, bread it with semolina, and fry.

A trick from Zuni Café gives the maligned dried fruit a second life with tea.