The French grade and classify foie gras with a manic fervor that defies comprehension by us foreign infidels.
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Selecting Ingredients
Here's what we look for when buying pomegranates—plus the best way we've found to extract their seeds.
When it comes to picking a bird for the Thanksgiving table, it comes down to a choice between price and flavor.
Though the famously rich-tasting hass variety dominates the American market, hundreds of other types of avocado exist.
Is it wild or domestic? Do you roast it or fry it? And when is a partridge a grouse?
Making an authentic Provençal bouillabaisse is a labor of love. This is how they do it in the port towns of the South of France.
To get the best flavor possible when buying asparagus at the market, follow our simple rules.
When preparing a Chinese meal, look for real Chinese rice wine—here are our recommendations.
When buying saffron, use your senses: Examine it for a rich red color, a pleasing aroma, and a bitter yet floral taste.
We’re often asked what the difference is between varieties of salt—here’s our simple primer.
There’s a fungus (or a few hundred) among us, and they’re all delicious—here are some of our favorites.
From bean to bar: an intimate look at the sweet treat we love, from the inside out.
Our handy primer tells you what they look like, what they’re called, and how best to use them.
