From the raspberry coulis-clad iterations of the ’90s to the brown sugar-roasted pineapple toppings of today, panna cotta has always found a way to keep up with the times.

This simple trick makes baked goods as fluffy and soft as the best sandwich bread.

Each winter the world's marmalade makers emerge from hibernation for a jam session of epic scale.

The iconic bitters brand has been adding a pink tint and a touch of spice to cooking since Prohibition.

On the crowded Caribbean plate, fall-off-the-bone oxtail stew steals the show.

Japanese and American appetites are converging around a love of granola.

A warming bowl of tea-soaked ochazuke starts with whatever’s in your pantry.

The smoky, musky spice is at home in everything from French chocolate mousse to skewers of Xinjiang lamb.

A Great British Baking Show alum rethinks a fluffy Scandinavian classic.

Frozen or stale, those forlorn baguettes and leftover sourdough slices are not a lost cause.

How Claudia Fleming's chocolate caramel tart-and the book that immortalized it-changed pastry forever.

How Eastern European baking tradition collided with a very American ingredient.

Put it on a sandwich, stir it into pasta, eat it with a sleeve of saltines.

The case for topping your toast with 'nduja and anchovies.

Pipe your puffs with chicken liver mousse and baba ganoush.

The classic mother sauce gets the croquette treatment.

Gratins are a low-maintenance, high-payoff way to potato.

Chances are, you already have everything you need to make this "pie."

Every home cook needs a finishing sugar.

Salty, crunchy sea beans are washing up on shores—and menus—from Alaska to Italy.

The classic ’90s cocktail party snack is back, with some edge.