Homemade 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.

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

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

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

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

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.