Tommy Werner
Producer
Natural wine lover, amateur cartoonist, rock and roll trivia nerd, and usually found somewhere near creamy peanut butter.
Get the Most Flavor Out of Your Spices
Frying spices is the fastest, richest way to build flavor.
Are Skillets Better at Stir-Frying Than Woks?
Everything a wok can do a skillet can do better—right? Our writer stir-fried a lot of chicken to find out.
How to Master Cooking With a Wok
Masterful wok tips from the master herself: The great Grace Young.
When Did the Food of the Gods Get So Hellish?
Somehow, the food of the gods became seriously hellish. But now a few recipes are making an attempt to salvage it.
Our Best Cajun and Creole Recipes
Satisfy a big appetite the easy way with these Cajun and Creole classics.
This Trick Will Transform Your Salsa
It's an unexpected addition to Mexican sauces. But once you try it, you'll never go back.
Hummus Goes Wild
From black beans to edamame to beets, hummus is endlessly customizeable and never, ever boring.
Pestos, Chimichurris, and Salsa Verdes: What's the Difference?
Let's get to know out green sauces.
How to Make the Ultimate Father's Day Dessert
Be sweet to dad on Father's Day. Ice cream sweet.
The Secret to Great Barbecue: Rub It In
If you've got anything even resembling a spice rack, you've got the means to make a mean rub.
The Cure for Lame Leftovers
Who needs a microwave when you've got these leftover fixes?
Runny Yolks Are Out. Here's What's Replacing Them
Runny yolks are out. Cured yolks—rich and firm enough you can grate them over pasta—are in.
One-Pot Southern Wonders
From creoles to jambalayas, these are the greatest hits of one-pot Southern cooking.
