For chicken that stays crispier for longer, chef Eric Huang calls upon EverCrisp, a modernist ingredient that home cooks can use, too.

TV chefs love it. Home cooks collect it. The backlash was inevitable.

We already knew the slice was recession proof. Now we’re learning the parlor is pandemic-proof, too.

As restaurants re-open, and diners chose to participate (or not), takeout and meal kit alternatives are thriving.

For struggling businesses, turning signature dishes into interactive meal kits is more than just a brand extension—it’s about survival.

It may trigger nightmares of overcooked pasta in the ’90s, but in the right hands, it can be truly great.

A look inside the former critic's vast collection of menus from across America.

In an era of beef cynicism, every plant has jerky potential.

Gopchang went viral in Korea, and it’s coming for America.

There’s a world of fish sauce, black-and-white cookies, poke, and paneer to be found at the bulk chain behemoth. You just have to live in the right place.

How the combination of cucumbers and feta gained a few ingredients and became a coast-to-coast staple.

Real froyo has a secret—and it comes from a can.

Both bracing and satisfying at once, the fizzy yogurt drink is a point of national pride in Iran.

How a furniture store, a sandwich chain, and a hotel became famous for their chocolate chip cookies.

It's flavorless, not filling, and has the approximate taste of the packaging it came in. So why do people still love it?

After years of gloopy and chalky options, nondairy yogurt finally tastes…really good?

Do yogurt face masks work? Can yogurt help with hangovers? Many think yogurt is a cure-all. I went to the experts for the truth.

Forget buttermilk for a second. A soak in yogurt is great for lamb, beef, goat, and particularly chicken.

Never forget Red Mango, Pinkberry, and 16 Handles.

Lazy person’s sourdough, anyone? Introducing: The Country’s Best Yogurt Column.