Ingredients

What's the difference between virgin and refined coconut oil? Coconut cream and cream of coconut? Coconut milk vs. coconut water? We answer all these coconut questions and more.

Our guide to pork loin breaks down the different cuts and tells you what to look for at the butcher counter.

A few weeks ago, we told you to forget about baby carrots—they don't taste like much, they get slimy, and worst of all, they're wasteful. But if you really can't live without them, don't fret. Meet the Parisian Ball, the (naturally) tiny carrot of your dreams.

Light roast. Single origin. Washed process. What does it all mean? And how can you decide before you've had any coffee?!

The Italians love their affogato—hot espresso poured over creamy ice cream—because, well, it's delicious. But we found that where delicious lurks, there's even more deliciousness to be found.

It's not actually from Philadelphia, for starters.

The sweetest two-ingredient treat from New England is easy to make in your own kitchen with help from The Maple Syrup Cookbook.

Why stick with plain butter when you can use the nutty, caramelly flavor of oh-so-delicious brown butter.

In an exclusive clip from the Netflix docu-series Cooked, writer Michael Pollan explains how there is no flavor without water.

Tea is good for you and delicious, too. Here's how to get into tea.

How one Epi editor's obsession with oversized legumes spun wildly out of control.

Kale and berries are great, but there's another superfood that you can add to your smoothies for color, vitamins, and sweetness. (And no, you don't have to cook it first.)

Grab your honey and a bottle of bubbles, and get slurping.

You might know the classic Middle Eastern sesame paste from your local falafel shop. But get ready to see it everywhere else—even in your smoothies.

This ingredient is literally liquid gold.

Also, an easier way to cut it in half without losing a finger.

Dried or canned, beans are the best.

Tonight, we're doing more than just tossing it with pasta sauce.