Expert Advice

This Haldi Doodh mix is earthy, peppery—and deliciously creamy once you whir it into oat milk. 

This Goan street food favorite brightens solo meals at home.

 We're staying in, baby! And balling out on one fancy thing.

If your cocktail-from-a-water-glass routine is getting old, consider a set of dressy coupe glasses. 

This ocean-friendly cut is cheaper than fillets—and richer in flavor.

This tangy, spicy relish is the key to a more flavorful grilled cheese.

Dough whisks, cheesecloth, spider strainers, and more. 

The owner of New York City’s oldest continuously running Chinese restaurant walks us through two staples of the famed dim sum parlor.

Unripe avocados are the pits.

The book’s abundant, glamorous, and most of all, inspiring dishes will revive even the weariest of cooks. 

Follow this straightforward tutorial to make perfect pineapple chunks and rings.

These savory, crispy, creamy vegetarian tacos are packed with texture and flavor.

Lemon and lime are just fine—but have you tried passionfruit curd? Or grapefruit with black pepper? Here’s how to make curd from (almost) any fruit.

There’s more than one way to get vanilla flavor into your cakes and cookies.

Because new cookware might just remedy that winter cooking rut. 

Plant-killers deserve some greenery too. 

We put 19 well-reviewed steak knives to the test and found the absolute best for pork chops and steaks (even if they’re made of cauliflower).

Chefs Atsushi Yokota and Nicholas Seider of Secchu Yokota guide us through the technique, ingredients, and everything you need to make the crispiest, most delicate tempura at home.

You don’t need dill and aquavit to cure fish at home—in fact, you don’t even need salmon. Choose your own fish adventure with these guidelines for spicing, seasoning, and otherwise flavoring salt-cured cod, mackerel, trout—or, sure, salmon—at home.

A 15-year veteran of vegan butter, cheese, milk, and yogurt weighs in on which brands are best.