Claire Lower

I think Americans have fetishized the concept of “al dente.” Yes, spaghetti should have a touch of tooth to it, but some home cooks and restaurants

Linda Tay Esposito wants you to love Nyonya cuisine as much as she does. It's not hard to love, but it can be hard to find, especially if you live in the United States.

Last night, I made a notable discovery: You can “bake” our Stovetop Chocolate Cake on a propane grill.

After two weeks in Europe, I find myself craving two things: a ham sandwich I had in Porto and the gnocchi I had in Rome.

Monday is Memorial Day, what most consider to be the “unofficial” first day of summer.

A good sauce lets me overlook a multitude of sins—I'm thinking of the garlic sauce from a particular pizza chain.

I wouldn't call beans “neutral,” but they do adapt well to various flavor profiles across countless cuisines.

Pork tenderloin is a journeyman cut of meat with a reputation for being utilitarian and convenient, but not particularly indulgent.

Miso is well known for its ability to bring savory, nutty complexity to a wide variety of Japanese dishes, particularly soups, glazed salmon, and braises, but its versatility is almost boundless.

When I went to Porto, Portugal earlier this year, I had three goals: Eat like a local, try some tripe, and get my mouth around a presunto