Ingredients

Garlic scapes, green garlic, black garlic. This culinary workhorse has so many different iterations, each with its own lovely and distinct flavor.

Chile confusion getting you all heated? Here's a simple primer on the most common types and how to buy and store them.

If the only thing you ever do with cream cheese is spread it on a bagel, you're missing out.

And other tips on buying and storing avocados.

For one home cook, the process of pruning and scraping an artichoke down to its core is not just time-consuming—it's demoralizing.

There's nothing seasonal, or even really desirable, about that packaged "spring" mix salad in the grocery store.

Those carrot greens aren't just for looks, you know.

It's time for my story to be told.

Everything you need to know when buying pickles.

The flavoring might be ubiquitous, but it's far from boring. Here's what to look for when you're buying it, and how to store it at home.

Before bowl food and whole grains, there were oats. Find out how to buy and store this pantry stalwart.

Cookies, cocktails, roast chicken. Here's how to cook with rose water.

Sink your teeth into sweet, buttery baby mangoes.

You know those people who are telling you not to pack a tuna sandwich for that hike? Well, they're the ones who can take a hike, because mayo may actually be keeping us safe.

Grass-fed vs. grain-fed? Should you trim the fat? A meat expert answers our most pressing leg of lamb questions.

Whether homemade or store-bought, chile oil will add a welcome hit of heat and flavor to almost anything you cook.

Massively popular for many years, Greek yogurt is starting to slowly go away. And this Epicurious editor doesn't mind.

Everything you need to know about buying and storing this all-season fruit.