Ingredients

Turn up the flavor of your pasta sauce and your tuna salad with this jarred condiment from the Windy City

Turn up the Scoville scale with these bottles of lip-tingling hot sauces that we just can’t get enough of.

This once-disparaged ingredient has become pantry gold for chefs and cookbook authors.

Rich in carbohydrates and easy to cultivate, these little rhizomes once promised to solve all of our energy problems.

The difference between European and American butters all comes down to the percentages of butterfat, water, and milk solids. 

The breads, puddings, and tarts of your grandparents’ generation were made with a completely different banana.

Everything you need to know about spring’s pretty pink stalks.

Give your bakes a boost with these flavorful substitutes for vanilla extract.

The actor loves to go to 99 Ranch—and isn't afraid to cook salmon in a film set trailer.

Savory Jell-O salads are natural-born social media stars, and history can tell us why. 

Follow these steps for making self-rising flour at home—just make sure that it’s not self-raising flour that you want first, since, surprise: they’re not quite the same thing.