Janet McCracken

How to keep avocados green? Here's a useful tip from the BA Test Kitchen--submerge them in cold water.

A new line of handcrafted "tonics"--including bourbon barrel-aged maple syrup and vinegar--is our new favorite way to dress up everything from pancakes to salad.

One of my favorite last-minute meals for breakfast, lunch, or dinner is a riff on scrambled eggs on toast...

Don't let the funny color stop you--here are a few of my favorite ways to make use of some good eggs.

BA Food Editor Hunter Lewis recently talked about why Diamond brand Kosher Salt is our favorite. But talking about salt without mentioning pepper is like macaroni without cheese...

Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.

Recently we've been playing around with the Middle Eastern grain freekeh, also know as farik or greenwheat