Bon Appétit

It's our favorite mandoline, and you can pick one up on sale at HSN all day today

OUR mandoline

When it comes to rhubarb, there's no reason to stop at pie. Here are sweet and savory ways to use one of spring's tastiest signifiers

Flavored with lemon and dill, chicken soup gets a Mediterranean makeover

A 12-pack of the best craft brews from the world's emerging beer powers

From French classics and Jewish-deli staples to tattooed star chefs and craft-beer festivals, Quebec's biggest city has something for everyone who lives to eat

They may just be bread and meat/cheese/veggies, but these sandwiches are so good we want to get on a plane right now

Cashews, that is. Along with chipotles and a bit of sugar, they make an incredibly appetizing (and easy-to-make) weeknight salsa

With just potatoes, onions, eggs, and olive oil, the classic Spanish tortilla performs a kind of culinary hocus-pocus

Hope you find your pot o' gold--or at least a pot o' soup--and, of course, a rainbow

Tokyo is going gaga for huge, messy, American-style burgers. Shake Shack, watch out!

Here's a cool trick for making gluten-free meatballs

These 6 satisfying soups eat like meals. Bonus: the one garlic bread to beat all others

Roasted with bacon or pureed with yogurt, chickpeas never fail to please. Here's 3 ways to make use of the world's favorite legume

It's not just a hot sauce: It's a tattoo, a beer cozy, a Valentine, and more. We've got visual evidence that the Rooster sauce is taking over America

Yeah, we know Sriracha is good. But there are other awesome Asian hot sauces, too. Could one replace the Rooster? We burn through 7 candidates

What's its Scoville rating? How often is it Googled? How many swimming pools would a year's supply fill? We crunch the data on our favorite chile sauce

'Tis the season for asparagus. Here's how to buy, cook, and store these little green (or white, or sometimes purple) stalks

Hone these cocktail techniques (the Herb Slap, the Dry Shake) and you'll be mixing like a master

How to prep the crunchy veg--stem, fronds, and all