Add pasta. Drain the cooked pasta, reserving about 1/4 cup of the starchy cooking water. Return the pasta to the pot and toss ...

With a lot of testing, we discovered the keys to the perfect creme brulee recipe: lots of yolks for richness, turbinado sugar for a crunchy crust, an instant-read thermometer for judging the custard’s ...

We uncover the history of Philadelphia-style ice cream and give you tips on how to make this quick, eggless treat that lets ...

Best of all, they lend themselves well to the novice home chef, because they’re almost impossible to overcook. Not really.

Here are recipes for Cauliflower Parmesan, Beef and Cabbage Stew, Smothered Chicken and Stir-fried Tofu with Crispy Garlic Chili.

From a cauliflower take on eggplant parm to a beef, kimchi and savoy cabbage stew, here are four cozy, veg-forward recipes ...

Columnist: The “spice revolution” is on. Many people went from having a few bottles of spices to one of those small, single-lined wooden racks with shelves.

Lastly, refried beans should be properly seasoned. A distinct saltiness in each bite is ideal, but since refried beans are ...

From a cauliflower take on eggplant parm to a beef, kimchi and savoy cabbage stew, here are four cozy, veg-forward recipes ...

People who want to avoid ultra-processed foods should make small habits that are easy to stick to. For him, that means making ...

Eleanore Park, an editor for New York Times Cooking and Food, uses skills she learned working in San Francisco restaurants.

Add fried tofu, celery, ginger, chile, green onion, soy sauce, crunchy garlic and sesame oil to pan. Cook, tossing often, ...