Aliza Abarbanel

When capsaicin is the culprit, reach for booze or dairy instead.

Seriously, there’s no fancy equipment required.

Online, cakes are beautiful forever. In person, they necessitate slice-by-slice destruction.

Fish populations have shrunk while America’s appetite for sushi has only grown. Restaurants are starting to adapt—will it work?

This low-sugar, pectin-free jam is for more than just toast.

A simple, flexible marinade provides the rom-com-worthy makeover those cannelinis were waiting for.

JOI’s shelf-stable oat and nut milk bases are a sure bet.

It keeps me bite-free wherever I am.

The fate of your sugar snap peas depends on it.

The herbaceous, ripe black currant liqueur is like liquid Daylight Savings.

As private messaging platforms come up against social media, DEMI brings cooking wisdom out of the DMs and into the group thread.

Stuck inside all day? Change up the vibe with scent.

The professional maximalist shares how to play with color, patterns, and tchotchkes 

I can’t stop staring at these photos of tiny snails doing tiny human things

The chef and wellness advocate shares her recipes and tips for cooking good-for-you food on the fly.

Shopping small and sustainably just got wayyy easier.