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23 Rum Drinks to Get You in a Summer Mood
These recipes will help your favorite bottle shine.
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29 Tequila Drinks to Give Your Signature Margarita Some Competition
Margaritas are great, but there’s so much to do with tequila beyond shaking it up with lime juice and orange liqueur.
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The Real Difference Between European and American Butter
The difference between European and American butters all comes down to the percentages of butterfat, water, and milk solids.
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43 Strawberry Recipes for Celebrating the Season
Take those berries and pickle them, salad them, shortcake them, and more.
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Bananas Don’t Taste Like They Used To. Here’s Why
The breads, puddings, and tarts of your grandparents’ generation were made with a completely different banana.
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37 Garlic Recipes for Those Who Think One Clove Is Never Enough
If you’re a garlic maximalist, you’ve come to the right place.
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What Is Rhubarb, and How Do I Cook With It?
Everything you need to know about spring’s pretty pink stalks.
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15 Types of Mushrooms and How to Cook With Them
Explore the vast world of mushrooms, including dependable criminis, meaty morels, and more.
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Out of Vanilla Extract? Try One of These Substitutes
Give your bakes a boost with these flavorful substitutes for vanilla extract.
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Harry Shum Jr.’s Grocery Routine Is Big on Yellowtail Collars and Mushrooms
The actor loves to go to 99 Ranch—and isn't afraid to cook salmon in a film set trailer.
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Weird Vintage Recipes Found a Second Life Online—And They’re Thriving
Savory Jell-O salads are natural-born social media stars, and history can tell us why.
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How to Make Self-Rising Flour
Follow these steps for making self-rising flour at home—just make sure that it’s not self-raising flour that you want first, since, surprise: they’re not quite the same thing.
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Bénédictine Doesn't Need the Mysterious Backstory to Be Great
It's not made by monks, but it is brilliant in cocktails.
Expert Advice
The Two-Ingredient Guide to Making Your Own Brown Sugar
Run out of brown sugar? Did your stash harden to an unusable brick? Never fear: You can make your own brown sugar in the blink of an eye.
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23 Miso Recipes for More Subtly Savory Flavor in Every Bite
The fermented soybean paste adds salty-sweet umami to soups, stir-frys, and even desserts.
Expert Advice
How to Know When Your Flour’s Gone Bad
Expiration dates? They don't mean much. Prolong the shelf-life of your flour with these tips from a food scientist and grain expert.
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Ruby Tandoh’s Grocery Strategy Involves a Lot of Gnocchi and the Occasional Ice Cream Cake
The author and "Great British Baking Show" contestant lets us in on her grocery routine and favorite 3-minute meal.
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For the Snackiest Popcorn, You Need a Pinch of This
A few little granules of citric acid could be the difference between a good snack and an amazing snack.
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The Best Way to Boil Eggs for Soft Yolks, Firm Yolks, or Any Yolk In-Between
Our foolproof method yields perfectly boiled eggs every time.