Food archive

Roast it to the brink.

Tequila’s feistier, smokier sister spirit deserves your attention—here are the bottles that have ours

What the small-town chef thinks the city mice and the country mice can learn from each other

We can’t stop snacking on these crunchy, olive-oily biscuits from southern Italy.

As fun to make as they are to say

A night market specialty of Tainan and Taipei since the 1940s, coffin bread consists of a thick slab of white bread that’s hollowed out and toasted or fried to make a crunchy little box. 
 

The best introductory olive varieties and sources to turn you into a brine believer.

These crispy -- but not greasy -- mini cabbages get brightened up with lemon and a balsamic dressing.

Maple syrup and cinnamon give these mashed yams a rich depth.

Which nations have the most hardcore respect for the midday meal?

Contradictory studies claim they're shopping for fewer groceries -- but also dining out less.

How to become the life of the party? Turn yourself into a piñata and throw candy at your friends.

If you’re not lucky enough to have a neighborhood taco joint and can’t make a flight down to the Yucatan Peninsula, don’t fret.

When is a lemon not a lemon? When it's "lemon flavor" in a processed food or drink.

These slow-roasted sweet potatoes are worth every second of oven time.

When it comes to rich, smoky flavor, nothing beats charcoal.

So much cheese, in fact, the USDA is buying the surplus and giving it to food banks.

Why the lowly tomato sandwich is the purest taste of summer.

On days when you want to do nothing but stand in front of a fan or jump into a body of water, there's no chance you're going anywhere near an oven or stove. So what could you possibly make for dinner? Enter, your summer best friend, gazpacho.

The Pacific Northwest huckleberry, a tiny fruit with a big following, has never been successfully domesticated, but doing so might be the only way to keep it thriving

Must-have spicy condiments from Belize to China and everywhere in between.

Skip the appliances and reach for a bottle of cherry liqueur.

When water gets scarce, modern industrial grains won't do, which is why smart seed sleuths are reviving ancient, drought-resistant, and delicious forms of wheat.

Taffy and tomatoes are nationwide, but these Jersey exclusives have stayed put.

How a produce-loving parent confronts her kid's vegetables anxieties head-on

Park Hyatt New York pastry chef Scott Cioe shares the secrets of choux pastry.

When you are young and far from home, a big bowl of pasta will do.

It may not be traditional, but if you like a crispy, golden-brown exterior and a soft, fluffy interior, this latke is for you.

This fail-proof roasting method produces the tastiest, juiciest Thanksgiving turkey.

With the 50th anniversary edition of Mimi Sheraton's seminal and still-relevant classic The German Cookbook, there's no better time to get (back) into German food.