Cooks' note:
Sauce can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Fluffier, fresher, and fancier than anything from a tub or can.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.