Ingredients
We tasted nine brands of tinned and jarred anchovies, including Cento, Fishwife, and Ortiz, to determine our favorites.
Sam Stone
In a blind taste test, there was one clear winner.
Sam Stone
Get to know the rice flour behind chewy butter mochi, crunchy mochiko chicken, and more.
Alma Avalle
Whether you know it as confectioners’, 10x, or icing sugar, here’s how to make and use this baking staple at home.
Molly Baz
The hardened end of that parm wedge has a lot of umami left to give.
Li Goldstein
We tried 9 brands of vegan mayonnaise to see which ones can ditch the eggs and get away with it.
Sam Stone
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Like a citrusy poppy seed cake, a sparkling amaro cocktail, and a twist on lemon bars.
Actually, there are often more than five. Here’s how to make and use one of our favorite blends.
Sarah Jampel
Also known as nature’s caviar, this tropical fruit is filled with juicy pearls of citrus.
Zoe Denenberg
Your most pressing questions, answered.
Ali Francis
And it’s why I always keep this ingredient on my kitchen counter.
Carla Lalli Music
You know the tub of little garlic cubes that might be sitting in your fridge right now? Yeah, we have some thoughts.
Alex Delany
Just because it doesn't have to be refrigerated doesn't mean it lasts forever. Here's what to replace when.
Jesse Sparks
What, is it our fault that za'atar goes with just about everything?!?!
Sarah Jampel
If you're not riding the harissa train, you're missing out, bud!
Alex Delany
Seriously though: You put them on pizza, but what ARE they??
Alex Delany
Red wine? White wine? Apple cider? Here's what to use when.
Alex Delany
Is broccolini just baby broccoli, or what?
Alex Delany
It's gluten-free, packed with protein, and makes the best savory pancakes around.
Aliza Abarbanel
Salty, earthy, and funky, miso is the fermented, versatile ingredient that we're put in everything from pasta salad to apple pie. But where does it come from?
Sarah Jampel
Yes, it's hard to pronounce. And yes, you should be using it a lot more than you think you should.
Alex Delany
You can use fennel fronds like any tender herb. And if you already bought the fennel, they're free!
Alex Delany
Yes, there are different kinds of cucumbers, and yes, some are better than others.
Alex Delany
Even your mom will be impressed.
Amanda Shapiro