Shilpa Uskokovic

Chinese five-spice gives classic crackle cookies a delightfully warming flavor and alluring aroma.

These Christmas cookies capture everything we love about a classic confection in a fudgier package.

Parsnips are sick and tired of being compared to carrots. They are their own thing, sweet and earthy, with the nuttiness of a Jerusalem

Here’s how to put it toward extra-flavorful baked tofu, a 10-minute broccoli stir-fry, and a cheesy chickpea skillet.

A classic drink that never goes out of style. Stick with these steps and you'll nail it every time.

Welcome to BA Bake Club , a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works.

The tastiest way to eat a pound of kale.

This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.