Ingredients

Think rice is only good as a base for curries and grain bowls? Think again.

It's a whole new way to eat cereal.

A serendipitous pairing inspires a comforting drink that turns heads and changes minds.

If you have access to a Middle Eastern market, that's a good place to start.

The cheese giant has recalled seven of its cheeses out of "an abundance of caution." Some pre-packed salads have been recalled as well.

What to look for when buying—and cooking—udon, soba, somen, and more.

Get to know 12 delicious squashes, from pumpkin and butternut to acorn and spaghetti—recipes included.

It's a spirit you should never, ever drink. And yet it's a spirit I always keep on the shelf.

Just don't boil them to death.

Here are 25 ways to use it.

Research suggests there are health benefits to eating the hot stuff.

Rumors of a pork shortage have been wildly exaggerated.

Diana Kennedy shares the scoop on Mexico's most popular cheeses and dairy products, including Cotija, queso fresco, and añejo.

All you have to do is find it.

Here's how to do it right, plus a guide to buying and storing the beloved ancient beverage.

And what's the difference between broth and stock, anyway? We have all the answers.

From boozy grapefruit gummies to a tart grapefruit slaw, these inventive recipes put a totally new spin on the in-season citrus.

It's not matcha-do about nothing! The powdered Japanese green tea is versatile and delicious.