Expert Advice

Fish sauce is integral to Korean cuisine, but this vegan version still packs a ton of fermented, briny, and umami flavor. 

Our brains are wired to love crunchy things. But what about creamy, sticky, chewy, and all?

Vegan macaroni and cheese that’s creamy, comforting, and truly satisfying? Yes, it's actually possible.

The rich, earthy flavor of baked sweet potatoes meets the luscious sweetness of a deeply browned cheesecake.

Set aside your skepticism because using the faddish pressure cooker for these traditional Korean noodles actually works—and in a fraction of the time it takes to cook them conventionally.

A toaster oven cooks faster, and with more control, than its full-size counterpart—and it's the perfect size for preparing micro-batches of freshly baked treats.

A blend of chickpea and store-bought GF flour makes for an easy homemade dough with surprising chew.

Influenced by the Portuguese, the Japanese mastered the practice of using a batter to coat and fry all sorts of vegetables, delicate leaves, and succulent seafood.

Cooking is a complex task that helps keep your thinking sharp and your body moving. And when you’re dealing with a health challenge, homemade food can help you feel your best.

The Mayan toasted pumpkin seed and tomato dip known as sikil p’aak is spicy, rich, and deeply savory.

What makes a potato chip crispy, or iceberg lettuce crunchy? How do we parse the difference between the two terms? And does it even really matter?

Although ways of celebrating differ throughout China, mooncakes have a starring role no matter the region.

Chef Raj Abat’s vegan version of the Filipino classic has all of the flavor and none of the meat.

Make this easy, fruit-studded, cheese-topped meal for breakfast, dinner, or any time you like, as long as apple season is in effect.

Call it the original low-alcohol option: This easy ferment makes use of your fruit scraps and a handful of warm spices to produce a delicious and refreshing mixer.

This combination of crispy sweet potato fries, spicy chana masala chili, melty cheese, spicy green chutney, and cooling yogurt hits every note perfectly.

It's not regular math, it's cool math.

My caldo de queso brings together chunks of queso fresco, potatoes, and summer vegetables in a tomato-rich broth.

Faced with an oversupply of zucchini, I did as I often do in this situation and fired up the grill. A dressing anchored by preserved lemon paste delivers a layer of acidity that zucchini thrives upon.

You read that right: The only thing better than potato salad is potato salad that’s been turned into crispy roasted potatoes.