Ingredient Guides
Take a deep dive into ingredients, from commonplace produce to lesser-known condiments, with tips on how to procure, use, and store each one.
When to Use Salted vs. Unsalted Butter, According to Our Highly Opinionated Culinary Team
We Taste-Tested Nine Canned Pumpkins—Here Are Our Favorites
Chicken Stock vs Broth: A Pro Chef Explains the Most Important Differences
The 1-Ingredient Upgrade for Classic Duck Confit
The Surprising Truth About Common Half-and-Half Substitutes, According to Our Culinary Director (It's Not Half Milk and Half Heavy Cream)
This Easy Trick for Homemade Brown Sugar Saves You a Trip to the Store
Explore Ingredients
The Best Way to Defrost Ground Beef, According to Our Expert Tests
Is This the Most Foolproof Method for Making Rice? We Tested to Find Out
The One Ingredient Holding Back Everyone's Homemade Cocktails—and How to Fix it
I Tried 23 Non-Alcoholic Beers to Find the Best Ones I'd Happily Drink Any Day
The Umami-Rich Pantry Ingredient That Will Instantly Improve Your Cooking (It's Not MSG)
How to Store Blueberries So They Last Longer
The Restaurant Trick for Cooking Salmon and Other Fish Fillets Perfectly Every Single Time
What’s Natural Wine, Anyway? We Asked a Sommelier
What's the Actual Difference Between Yams and Sweet Potatoes?
We Tried 5 Cheese Subscription Boxes to Find the Best for Date Night and Beyond
What's the Best Maple Syrup? We Tested a Bunch—and Asked a Vermont Sugarmaker for Help
Life Handed Us 20 Boxes of Chocolates—We Found the Best Ones for Gifting (or Keeping for Yourself)
Why I Always Keep This Sweet, Floral Ingredient in My Pantry
Small Business Saturday Is Here—Our Favorite Sales Include Tinned Fish and Olive Oil
What's the Best Way to Defrost Chicken? I Tested More Than 55 Pounds of Chicken to Find Out
The Best Places to Buy (Whole, Ground, Blended) Spices Online
An Ode to the Oyster Cracker
The Best Snacks, According to a Team of (Basically) Professional Snackers
I Ate a Whole Lot of Ham (and Maxed Out My Freezer) to Find the 8 Best Hams You Can Order Online
Everything You Need to Know About Stocking a Nigerian Pantry
The Best Mail-Order Turkeys for an Iconic Thanksgiving Feast
Cherry vs. Grape Tomatoes: What's the Difference?
Everything You Need to Know About Buying Honey
Fragrant and Nutty: We Tasted 10 Sesame Oils to Find the Best for Cooking and Beyond
I Tasted 28 Olive Oils to Find the Best Ones for Cooking, Drizzling, and Dipping
Field Corn vs. Sweet Corn: What's the Difference?
What is Coriander?
Spicy! Crunchy! Crispy! The Best Chili Crisp You Can Buy Online
The Best Tinned Fish (and Other Seafood) You Can Buy Online
Everything You Need to Know About Ground Ginger
You Hauled the Whole Farmers Market—Now What?
This Ranch Seasoning Is So Delicious, I Keep It in My Handbag
What Is Baby Corn?
We Spent Months Testing Food Subscription Boxes to Find the Ones Worth Buying Over and Over Again
Where to Buy Caviar Online
What Are Curry Leaves?
10 Tips for Storing and Serving Cheese
All About Labaneh
Agghiotta di Pesce Spada (Sicilian Braised Swordfish With Tomatoes and Olives)
The Many Possibilities of Potato Starch
How to Break Down a Rabbit
A Guide to Pepper: The World’s Most Popular Spice
Types of Flour: A Guide
A Guide to Canned Fish and Seafood from Spain and Portugal
14 Types of Olives Worth Seeking Out
How to Cut an Airline Chicken Breast
Spice Hunting: New Things To Do with Mint
The Joy and Economics of Cooking Pizza At Home
Meet the Umami Bomb of Dessert: Malted Milk Powder
Spice Hunting: Turbinado Sugar
Spice Hunting: Aji Amarillo
Noosa Yoghurt: Australian-Style Yogurt Gets In On The Game
The Secrets Behind Making Incredible Matcha
Cajun Spice Blend: Store-Bought or Homemade?
5 Spices You Need to Start Cooking More Indian Food
Tea Time: All About Matcha
Spice Hunting: The Lure of Forgotten Spices
The Best Baguette You Can Make at Home