Russet, red new, and Yukon Gold fresh potatoes in a grocery store
How to Pick the Right Potato for Mashing, Roasting, Frying, and So Much More
Mushroom, Lentil and Chestnut Mince Pie
Mushroom, Lentil, and Chestnut Mince Pie Is the Answer to Your Vegetarian Thanksgiving Prayers
6 hrs
Bananas
5 Ways to Ripen Bananas Fast for Banana Bread and Smoothies
pork ribs
Marinated, Glazed, or Braised, These Are the 13 Spareribs Recipes to Make Now
Lardo-Crisped Roasted Turkey
How to Make the Crispiest-Skinned Turkey
15 hrs 35 mins
Ham with Madeira, Tangerines, and Bay on a Bed of Greens
Holiday Ham Deserves This Spiced Madeira and Honey Glaze
3 hrs 15 mins
Ballotine-Style Whole Roast Turkey
Go All In on Thanksgiving Turkey With This Jaw-Dropping Ballotine
2 hrs 40 mins
Various apples
From Johnny Appleseed to Cosmic Crisp, Here’s Everything You Need to Know About Apples in America Right Now
The Ultimate Apple Guide to 85 Varieties, From Heirlooms to Hybrids
Sinigang Na Hipon
8 Dishes to Savor as Santa Barbara Spot Prawn Season Draws to an End
Marinated Apple and Cheddar Sandwiches
Apple and Cheddar Belong Together — In Your Next Sandwich
1 hr 15 mins
Cardamom-Spiced Apple Fritters
Turn Pick-Your-Own Apples Into These Gorgeous Glazed Apple Fritters
1 hr 50 mins
Cider Braised Apples, Bacon, & Garlic
Cider-Braised Apples, Bacon, and Garlic
40 mins
Cider-Glazed Chicken Breasts with Apple-Kohlrabi Slaw
Apple Cider-Glazed Chicken Breasts Will Satisfy All of Your Fall Cravings
1 hr 20 mins
Swordfish au Poivre
Swordfish au Poivre Is Proof That Fish Is Just as Good as Steak
Crispy Chicken from Olivia in Los Angeles, California
4 Chefs Explain the Methods Behind Their Fried Mushroom Dishes
Pork Meatballs with Cashew Curry
Meet Your New Sunday Sauce: These Pork Meatballs in Cashew Curry Come Together in Under an Hour
55 mins
Lisa Cheng Smith
Why You Need to Know About Yun Hai, the Importer of the Best Taiwanese Ingredients
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Plant-Based Meat Has Thrived in Asia for Centuries—and It's Still Going Strong
How to Boil Peanuts
This Snack Is One of the Most Southern Things You Can Eat
10 hrs 5 mins
Jarred pickles
What Makes a Pickle a Pickle? The Internet Needs Answers
Praline Pumpkin Bars
These Pumpkin Praline Bars Are Our New Favorite Way to Use a Can of Pumpkin Puree
3 hrs 10 mins
Camarones El Ricas (Red Chile–Marinated Grilled Shrimp)
A Garlicky, Buttery Red Chile Marinade Punches Up These Quick-Cooking Grilled Shrimp
1 hr 15 mins
Grilled Skirt Steak with Mustard-Green Chimichurri
If You Grill Steak on the Regular, You Need to Try This Mustard Greens Chimichurri
2 hrs 45 mins
Various flours stocked in jars on a pantry shelf
What Flour to Use for Baking Everything from Cookies to Pizza
udon noodles
Chefs’ Secrets to Slurp-Worthy Ramen, Soba, and Udon
Kimchi Cheese Pancake Recipe
Everything You Can Do With a Jar of Kimchi
Rainbow chard
Growing Colorful Swiss Chard at Home Is Easier Than You Think
Club Soda v. Tonic Water
What's the Difference Between Tonic Water and Club Soda?
Okra
The Complete Guide to Cooking With Okra
jarred pantry items on a shelf
22 Dried Foods Chefs Always Have in Their Pantries
Crispy Duck Breast, Duck Dirty Rice, Peach Salad
27 Delectable Duck Recipes for When Chicken Won't Cut It
Pumpkin seeds
What is the Difference Between Pumpkin Seeds and Pepitas?
A jug of buttermilk
What Is Buttermilk — and How to Use It
Food & Wine Guide to Plant-Based Meat
The Food & Wine Guide to Plant-Based Meat
How to Make a Meringue Cake: Make whipped cream
5 Things You Didn't Know About Whipped Cream
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Five Unknown or Underrated Italian Ingredients
Tropical Jackfruit Ginger Ale Sorbet with Charred Pineapple
15 Ways to Prepare Pineapple in Peak Season
What to Substitute for Sour Cream
5 Ingredients to Use When You Are Out of Sour Cream
Tapioca flour
How to Use Tapioca
How Much Caffeine in Coffee
How the Beans, Brewing Method, and Grind Impact the Amount of Caffeine in Your Coffee
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What's the Difference Between Jamón Ibérico and Jamón Serrano?
Raisins
This Chef Trick Made Me Love Raisins Again
A jar of preserved lemons
Preserved Lemons Make Everything Better — Here’s How to Cook With Them
Fenugreek
How to Use Fenugreek Seeds and Leaves, According to Chef Chintan Pandya
What is Soft-Shell Crab
How to Buy, Clean, and Eat Soft-Shell Crabs
Eggs
4 Ways to Tell if Your Eggs Have Gone Bad
Heavy cream pouring from a pitcher into a glass
These Are the Best Substitutes for Heavy Cream
Are You a Person Who Leaves Butter on the Counter or Do You Hate Being Happy?
Do You Leave Butter Out on the Counter or Keep It in the Fridge?
Orange juice containers showing the expiration dates
How to Understand Food Expiration Dates
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9 Pro Tips on How to Buy and Use Good Olive Oil
Non-Dairy Milks
Non-Dairy Milk, Taste-Tested and Ranked
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How to Make Self-Rising Flour With All-Purpose Flour
Polenta
Everything You Need to Know About Polenta
What to make with puff pastry
7 Ways to Use Up That Puff Pastry in Your Freezer
Black Sesame Paste
Black Sesame Paste
8 hrs 25 mins
Everything You Need to Know About Working with Fondant Explainer
Everything You Need to Know About Working with Fondant
Potato Gnocchi with Butter and Cheese
Potato Gnocchi with Butter and Cheese
2 hrs 30 mins
Garlic-Crusted Roast Rack of Lamb
Garlic-Crusted Roast Rack of Lamb
1 hr 45 mins
Baltimore-Style Crab Cakes
Baltimore-Style Crab Cakes
1 hr 25 mins
Puttanesca Sauce
Puttanesca Sauce
40 mins
Garlic Confit
Garlic Confit
1 hr
Chimichurri
Chimichurri
10 mins