Helen Goh’s first solo cookbook proves comfort food can evolve – her plant-based sticky date pudding, with miso caramel and ...

All sorts of kitchen gadgets are handy, but one deceptively simple tool can help you unlock a new level of cooking if you ...

Ran out of allspice? Discover the best substitutes, along with the right ratios to use, and when each option works best.

Millions are buzzing about pink salt's slimming power-and yet many also bash the pretty condiment. The truth? No studies have ...

The iconic Maddox Ranch House glows against the Utah sky, its neon cowboy sign a beacon for hungry travelers seeking beef nirvana. Photo credit: B. FM The rustic wooden building sits confidently along ...

Make the Szechuan chile–bourbon butter: Process butter, chile crisp, bourbon, maple syrup, lemon zest, kosher salt, black ...

Confused in the squash aisle? Learn 18 types of squash—summer vs. winter—plus how to pick, store, and cook each one with ...

Use salt (and time) to improve the taste and texture of your meat. Cook's Illustrated's Lan Lam shows you how to master 3 ...

Restaurants do use different salts—but not all. Learn which salts chefs really use (and which are mostly hype) in the kitchen ...

Squash fall into two categories. Summer squash have thin edible skin while winter squash — also known as gourds — have tough ...

Grilling salmon is one of the quickest and easiest ways to achieve crispy skin and flaky, tender fish. This is how to grill ...

Combine lemon juice, olive oil, garlic, paprika, oregano, 1 teaspoon sea salt, chili powder, red pepper flakes, bay leaf, and ...