Simmer

Our best-ever chicken soup begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor. This is part of BA's Best, a collection of our essential recipes.

Find dried hibiscus flowers at Mexican grocery stores, or buy tea bags at the supermarket.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

Three ingredients: Make sure they count. Great chocolate makes great truffles. These will soften quickly at room temperature, so chill them well before rolling, and don’t let them sit out before serving. This is part of BA's Best, a collection of our essential recipes.

Want even more truffles? Right this way, please.

Want even more truffles? Right this way, please.

Want even more truffles? Right this way, please.

Want even more truffles? Right this way, please.

Want even more truffles? Right this way, please.

Want even more truffles? Right this way, please.

Want even more truffles? Right this way, please.

The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.

We know raisins are controversial in rice pudding, so rather than fan the flames, we kept them separate. (But guys, there’s rum.) This is part of BA's Best, a collection of our essential recipes.

A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge.

This textured tapioca pudding recipe was inspired by ice cream and gets its concentrated dairy flavor from milk powder.

Sometimes more is more: Brussels sprouts, with their bitter edge and stout texture, can take on big flavors like bacon, vinegar, or, in this case, abundant Indian-inspired spices.

One way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.

A Korean stew made with an earthy red chile stock and delicate curds of silky tofu, sundubu is traditionally served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven.

This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.

Nuts and nut oils are an easy way to change up your weeknight grain game. Try tossing in different toasted nuts and drizzling with their respective oils.

Cooking grains in a bigger pot of boiling salted water is a great way to cook all of your grains from brown rice to barley.

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.

Portion out the oatmeal in individual containers so even if you're running out the door, you won't skip breakfast.