Ingredients

A guide to everyone's favorite cured meat.

Mix-ins aren't just for ice cream—here's how to raise the game on lackluster bottled barbecue sauce.

Huge, nutritious, and plentiful in hot climates, jackfruit is a food well-suited to a warming world. Oh, and some vegans think it tastes like pulled pork.

From which rinds you can eat to whether you should be afraid of a little mold, here's what you need to know about everyone's favorite dairy product.

Sweet, juicy cherry tomatoes are the essence of summer. They deserve better than a supporting role.

In the 1920s, a railroad man named Big Bob Gibson came up with a mayo-based barbecue sauce for chicken. One hundred years later, there's a reason people still love it.

Shrimp paste is great. Banana ketchup is better. But there's another Filipino ingredient that we just can't get enough of.

First we were obsessed with kale. Then we started to question the nature of existence itself.

The long search for a vegan egg replacer has amounted to—well, a can of beans.

And how do you keep mint fresh for as long as possible? Here's what you need to know to buy and store this fragrant herb like a pro.

Flour is crazy confusing. If you're not sure which type to buy, we've got you covered.

Not sure what to make with that pallet of berries you brought home? We have 19 ideas.

A primer on one of the world's oldest and most commonly used spices.

Don't know your buffalo from your burrata? You're not alone. Our grocery expert goes through the different types of mozzarella, and tells us how to make the creamy cheese last as long as possible.

Our guide to everyone's favorite sandwich fillers and smoothie enhancers.

This coconut-based condiment adds a rich, savory flavor to a range of dishes.

Watercress is high in nutrients, big on flavor...and sort of a slog to prep. Luckily, there are other ways to get hooked on cress—none of which involves those tough, woody stems.