Ingredients

We tasted 11 widely-available oat milks to find the best one for drinking with coffee and by the glass.

7 chefs share their soy sauce preferences.

Three simple guidelines to avoid mid-morning stomach growls.

Think all honeys taste the same? Actually, experts agree: There’s a wide world of flavor beyond the bear-shaped bottle.

We tasted nine brands of widely-available Thai green curry paste to determine the very best one.

Scrap the can; grab the tube.

We tasted 16 cans of coconut milk to find the best one for cooking, whipping into coconut whipped cream, and putting in your smoothies.

The way to get the most out of this flavor-boosting ingredient is to brown it until deep maroon and concentrated.

Looking for callaloo and cassava? All the produce you need to cook Caribbean and Central American food is hiding in the freezer aisle.

Pros weigh in on the best fish sauces and how to use them.

Because chickpeas are not the only legume that should have all the crispy-crunchy fun. 

In a crowded pool of (perfectly qualified!) candidates, this Armenian cracker stands out as the one I can trust.

No cows were harmed in the grilling of these 12 meatless burgers. 

Twelve broths entered the ring; only one could win.

We tasted 11 beef broths, stocks, and bone-broths to find the best for soup and stew season. Did your favorite make the cut?

The secret to a quick, deeply flavorful dinner: put your lemongrass in the blender.

Ready-set or roll-and-bake, we compared nine commercially-available pie doughs to find the very best for holiday baking and more.

Torn edges capture more flavor. 

Find out if your favorite jelly bounced to the top or your favorite sauce slid into first.

You have potato problems? We've got spudlutions. (I really apologize for this terrible pun.)