Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

We independently review everything we recommend. We may get paid to link out to retailer sites, and when you buy through our links, we may earn a commission. Learn more› By Michael Sullivan Michael ...

Open the pantry of any member of the BA team and what will you find? Lots of dried beans, perhaps—and definitely a can or two of whole peeled tomatoes. It's dinner insurance: With a can or two on hand ...

Ripe and juicy, our annual Farmers Market Challenge is ready to be picked. We've got plump tomatoes, sweet cherries, glossy eggplants, and much more. Head here to find all the articles and recipes.

Whole peeled, crushed, puréed or paste? There’s a time and a place for each. By Tanya Sichynsky What a gift it would be to bottle up summer and enjoy it in the thick of February. Plenty have tried.

Fresh tomatoes are a versatile and useful ingredient in the kitchen. Whether you’re slicing them for a vibrant Caprese salad, blending them into a salsa, chopping them for a savory topping, or ...

As a follow-up to yesterday's posting on freezing tomatoes, there's an easy way to peel and seed a tomato. Knowing the easy way makes the difference between a time-consuming chore and an easy one. So ...

When you blacken whole tomatoes, the flesh intensifies and sweetens. Charring also adds a mild smokiness. You can do this in a large cast-iron skillet on a burner, or under the broiler, as instructed ...