Ingredients

Highly recommended brands for milk, dark, bittersweet, and more—plus, why you need baking bars in the first place.

Flamin’ Hot Cheetos chicken tenders. Need we say more?

It's time to try something new.

Fish peppers, a staple of cooking near the Chesapeake Bay, nearly went extinct. Now they’re back, and every seed can be traced to Horace Pippin.

A primer on shopping, storage, techniques, and the accessories necessary to make ground Japanese green tea a part of your daily routine.

The white granulated stuff is just the beginning. 

Just add eggs and seltzer.

Infused edibles are much easier to make at home than you might think; three experts weigh in on process, dosing, and the best recipes for putting your butter (or oil) to work.

It's a little spendy, but you'll taste the difference in every impossibly buttery, almost too-flaky bite.

We tasted our way through dozens of bottles to find the best options for nonalcoholic cocktails.

We tasted over 100 extra-virgin olive oils from all over the world.

Once an integral part of the American culinary experience, this customizable blend has been too long absent from the discussion of the world’s great spice mixes.

How to shop for, store, and differentiate between styles of this ultimate baking staple.

A pretzel as exciting as a potato chip.

With spices, dried herbs, and a few choice extras, you can re-create all the sweet and savory flavors of the snack food aisle.

That orange box is good for way more than just leavening in your cakes.

We tested 10 leading plant-based brands to find the top contenders for your next baking project.