Ingredients

Add it to pancake batter, mix it into ice cream, stir it into salad dressing.

In praise of Tony Chachere's Original Creole Seasoning.

Twenty-five years after the band released their debut album, eggs are cool again. Let's celebrate with a casserole.

Some call them a weed, some call them a superfood. Why not both?

Can't tell your knackwurst from your bockwurst? We're here to help.

Add these crunchy, chocolatey bites to everything from ice cream to salads.

Pumpkin spice season longa, vita brevis.

Is pumpkin pie just a sham?

Are they interchangeable? And how do you cook with them? Here's what you need to know.

The much-maligned ingredient is also a source of pure umami. Is it worth cooking with?

Is one of them sweeter than the other? And which one is healthier?

From how to tell which crabs are truly fresh to the difference between peekytoe and blue crabs, here's everything you need to know about the sharp-clawed crustacean.

Its acidic zing will brighten most everything.

Feta and tomatoes are only the beginning.

Sweet and silky? Or seedy and bitter? Knowing how to pick this late-summer vegetable makes all the difference.

The FDA recently announced new serving sizes for nutrition labels, based on the changing ways that people eat. We look at a few of the notable updates—and a few things that've stayed the same.

Our newest recipes have a double-major in sweet and savory.

Put these petals to the metal.

This age-old British condiment is an umami bomb. Why aren't we using it more?