For everyone, regardless of skill level: Salt Fat Acid Heat, by Samin Nosrat. Nosrat provides an approachable outline to building and growing fundamental cooking knowledge and teaches how to be more ...

Clams: They’re what’s for dinner. Is that not how the saying goes? It should be. Each stone-like grey mollusk is a sweet and plump oceanic bite—not to mention quick and easy to cook. Nestle them in ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. In warm climates with plenty of sun, lemongrass grows like a weed. Such is the case in my mom’s backyard in Los ...

Thanksgiving is just a few days away, and if there's one thing you have to right, it's the very dish that the holiday is all about: the turkey. The turkey is the centerpiece dish — the one that holds ...

This habit is why, in lots of foodservice kitchens, many of the skillets and stockpots are misshapen. Taking a hot pot or pan and thrusting it into a sink full of water can cause it to warp, never to ...

How confident are you that you're storing your cooking oils correctly? Maybe you’re just learning for the first time that there is a proper way to store your oils to prolong their life and flavor.

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. My wooden spatula has been through the wringer. It’s what I reach for when I need to scrape and deglaze a pan, it ...