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 ...

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

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

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.

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

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

Our test kitchen knows that the ideal refried ... Refried beans are a staple of cuisines across Mexico, Latin America, and ...

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.

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

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