Classic Applesauce

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Fluffier, fresher, and fancier than anything from a tub or can.

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.