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The 7 Salts Your Kitchen Needs
These colorful crystals and hand-harvested flakes will change your definition of table salt.
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Our 37 Favorite Ways to Make Chicken Legs and Drumsticks for Dinner
Fact: they're juicer and cheaper than chicken breasts.
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How to Cook With Koji, the Savory Secret Weapon That Chefs Love (And You Can, Too)
The mold responsible for miso, soy sauce, and sake works magic as a marinade at home.
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The Best Alt-Milk For Baking
Oat milk is the best substitute for dairy in your freshly-baked muffins and more.
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55 Ways to Cook With Canned Whole Tomatoes
Dust off that can of tomatoes in the back of your pantry—you're looking at dinner.
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Effie's Oatcakes Are Great for Tea, and For Shoving In Your Face
This dignified little tea cake is too delicious for its own good.
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57 Quick and Easy Pasta Recipes
With five ingredients or less, these recipes are uncomplicated, easy, and most importantly, awesome.
Expert Advice
Show Off Your WFH Baking Projects on a Glamorous Cake Stand
Every batch of cookies or artfully sliced loaf of banana bread deserves a cake stand moment.
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The 5 Rules to Using Jarred Pasta Sauce
Cooking with a jar of store-bought marinara can be a serious time saver. And by deploying a few easy tricks, you can make it taste great, too.
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Our 61 Best Tahini Recipes, Because Hummus Is Just the Beginning
Tahini belongs in your dips, yes, but also your soups, salads, cookies, brownies, and veggie burgers.
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5 Flavor Combos That Keep Canned Tuna Recipes Interesting
Easy tuna combos that don't stink.
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45 White Bean Recipes for Soups, Salads, Stews, and More
Sure, you can crack the can and just eat them drizzled with olive oil and doused with salt and pepper. But these creamy beans can do so much more.
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Getting Our Greens Wherever We Can Find Them
This year, we’re celebrating spring produce slightly differently, with an emphasis on shelf-stable and frozen goods.
Expert Advice
5 Flavor-Boosting Ingredients to Make Your Spice Cabinet Feel Fresh Again
Cumin and paprika, we love you, but step aside.
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Kelp Flakes Are My New Crudités Move
This seasoning transforms vegetables from glorified crunch vehicles for water to a salty, umami-enhanced snack.
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The Best Tofu Brands According to Chefs
Plus, how to use tofu, whether you like it silken, soft, or extra firm.
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37 Ways to Use Extra Egg Yolks
Made a lot of egg white cocktails and got some extra egg yolks on hand? We can help.
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How to Use Your Pickle Juice, Your Bean Liquid, Your Whey, Your Brine, and More
Forget about shedding tears over liquid down the drain—turn your leftover brines, oils, and—yes—aquafabas into something useful.