Condiments, Sauces & Pastes

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

We've got a recipe for puppy chow that showcases the snack mix in all its glory.

Sifting the powdered sugar may seem a bit fussy, but it’s the key to getting an even, not clumpy coating of sugar on each and every piece.

Just remember to check your teeth.

If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick.

Chicken noodle miso soup, a spicy kimchi and egg version, and more ways to play with a basic miso soup recipe.

A modern take on your childhood sick-day soup.

The best, easiest miso soup ever.

A savory take on classic miso soup.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

Not only will this recipe make you actually want tofu for dinner, but we’ve got a few different ways to customize each ingredient.

Keep a couple of ripe bananas handy and eat this all week.

Instead of strawberries, you can use one banana or a cup of any other frozen fresh fruit you like for this power shake recipe.

An easy pork shoulder recipe that will make you the host with the most (the most pork).

To ensure these don’t break, use a couple of layers of parchment paper or foil in the baking dish and make sure they’re completely cooled before removing them.

Everything you need to know about that weird, sweet, dark sweetener called molasses.

For a smaller batch and an easier time mixing the cereal, divide the recipe in half (but use an 8x8" pan).

People who love black licorice will flip for these assertively flavored candies. They’ll be not-quite-black without the food coloring but still very cool looking.

Both types of tahini should be roughly the same consistency for this halvah recipe—ideally pretty loose and pourable—which makes it easy to marble them. Most black tahini will be great, but Roland and Whole Foods 365 Organic were the best of the white tahini we tested.

This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.