Ingredients

One of the most simple and essential foods is also, somehow, one of the most complicated to buy. Here's how to navigate the egg section of the grocery store, and how to treat your eggs when you get them home.

All of your sorrel questions, answered.

Have a bit of extra brewed joe or grounds lying around? Then you can perk up the flavor of pretty much anything.

The Middle Eastern nut and seed blend dukkah is easy to fall in love with—because there's almost nothing you can't sprinkle it on.

Soups, dipping sauces, and, yes, and insanely delicious grilled cheese. Is there anything gochujang can't do?

Garlic. Everyone uses it, but do you know the right ways to buy and store it?

It's a little controversial, but all the most balanced tomato sauces have sugar—sometimes naturally, sometimes not.

It's the secret ingredient of your dreams.

It seems obvious. So why aren't you using more cilantro?

Can carrots can go beyond soup and salad? We'll let these recipes for carrot pizza sauce, carrot pickles, and carrot steak—yes, steak—answer that.

Everybody's favorite root vegetable is a little more mysterious—and a lot more delicious—than you think.

By the end of this story, you'll sound like a salmon fisherman that's spent a lifetime on the docks. In a good way.

Take note: this store-bought convenience can save your weeknight dinner.

Don't bother with a food processor or a mortar and pestle. All you need is a sharp chef's knife and some salt—and these three easy steps.