Ingredients

Salted. Unsalted. Whipped. Cultured. "European." What if you just want to make some pie crust?

Our writer thought whole wheat pasta was a drag—until she discovered one in Italy that isn't.

Portobello burgers, meet your match.

'Tis the season...to hoard cranberries in your freezer.

This unfermented, unfiltered, fresh crushed juice is great as a drink, and oh so much more.

How'd the humble waffle make its way into (almost) every freezer in America? One of our founding fathers had something to do with it.

With these ingredients always on hand, there's no Thai (or Indian) (or Chinese) recipe you can't try.

It's time to give these chilly little guys some respect.

Actually? A lot of the time, it is.

Prepping fresh artichokes can be a meditative task. But when you want to get an artichoke-spinach flatbread on the table quickly, frozen is the way to go.

When life's a bowlful of frozen cherries... well, maybe it ain't that bad.

What to look for the next time you reach into the freezer case.

It's sort of ironic how something can come out of your freezer so solid and cold, and just a little bit later be so soft and warm.

Don't forget about this ugly duckling root vegetable.

Light vs dark, naturally brewed vs chemically produced: here's how to know which sauce to buy.

Pick up a bag of the hulled green seeds (also called pepitas). They're more than just a snack.