Chipotle

Add smoky, spicy flavor to just about anything.

And it sounds incredible.

Chipotle's latest ad wants to pull at your heartstrings. But there's a whiff of desperate rebranding in the air that's undeniable.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

The not-new but definitely improved Mickey D's holy trinity is right here, thanks to Dale Talde.

If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that’s ready in a flash.

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.

We spoke to Dr. Stephen Jones, the director of the Bread Lab at Washington State University about the future of wheat and bread in the U.S.

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.

Not that this pulled chicken recipe is hard, but you can make it even easier by using a store-bought rotisserie chicken instead of the breasts called for here.

This tortilla soup has everything you want: chicken, corn, and, of course, chiles.

It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.

Talk about pedigree: Washington state’s Hama Hama Seafood Store fell in love with this sweet-and-spicy sauce after having it at Hog Island Oyster Company. They modified the original, then shared their take with us. If you’re not a raw oyster person, this buttery, broiled treatment should be in your repertoire.

The people who created Chipotle's new Hulu series, "Farmed and Dangerous," discuss the marketing and ethical concerns that went into making it.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.