Alex Beggs

Every year the package would come. Dollar-store tins filled with date pinwheel cookies, red- and green-dipped pretzels, and, best of all, what we lovingly called “Dad’s Nuts.”

Squiggly noodles, ranch dressing, salmon rub, and more.

Why this recipe from Nik Sharma's wonderful cookbook The Flavor Equation, makes the smoothest most perfect flan I’ve ever had.

From spirited classics to new-school riffs.

Editor-in-Chief Jamila Robinson reflects on how she stays inspired to cook during the week.

Nonalcoholic cocktails aren’t just a stand-in for the real thing—they mark a new world of flavors. Here’s how to explore the best in spirit-free drinks so you can make any gathering inclusive, tasty, and memorable.

I often feel like a tiny speck of nothingness on this planet, but I never feel physically smaller than when I’m at Costco, heaving a cart that’s twice the width of a coffin through the warehouse. On the last trip, I decided that what I needed to buy — other than a bag of six avocados, 50 pounds of sidewalk salt, and two pounds of garlic — was a 106-ounce can of Nina whole tomatoes for $6.

Hot cheese makes everything better.

Alex Begg shares the romance novels that make her feel teenage butterflies.

The secret to making chai.