The Food Lab's Favorite Hot Sauces

Kenji's favorite fiery condiments on the market.

A Guide to American Taco Styles

A snapshot of the current taco moment in this country.

Ka’ak, and the Case for the Ancient Arabic Origins of the Bagel

The Arabic origins of the bagel.

What You're Cooking: The Most Popular Posts of 2020

The recipes and articles you clicked on most in 2020.

How to Stock an Indonesian Kitchen

Everything you need to dive into Indonesian cooking.

Never Heard of Khoja Ismaili Cuisine? It's Time for a Change

Fighting to save the cuisine of the Khoja Ismaili diaspora from erasure.

13 Burrito Styles Everyone Should Know

A guide to different burrito styles.

A Guide to American Taco Styles

A snapshot of the current taco moment in this country.

Never Heard of Khoja Ismaili Cuisine? It's Time for a Change

Fighting to save the cuisine of the Khoja Ismaili diaspora from erasure.

13 Burrito Styles Everyone Should Know

A guide to different burrito styles.

Ka’ak, and the Case for the Ancient Arabic Origins of the Bagel

The Arabic origins of the bagel.

Hibiscus's Bold Flavor Connects the Dots of the African Diaspora

The hibiscus flower, the key ingredient in sorrel, evokes a legacy of joy and survival.

Diacetyl: When "Buttery Goodness" Breaks Bad

The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More

The science behind pickles, yogurt, kimchi, sauerkraut, and more.

How to Debitter Olive Oil for Emulsions

Bitterness, be gone.

Sotolon: The Molecule That Smells Like Pancakes, Fall, and a NYC Mystery

This aromatic molecule caused a four-year Manhattan smell mystery.

Celebrate the Sides With a Korean-American Banchan Thanksgiving

A Korean-American Thanksgiving menu.

The 10-Minute Window for the Perfect McDonald’s Mash-Up

We call it the golden arches hour.

Summer Is for Chilly Bears: A Frozen Treat Packed With History

The complicated culinary history of a simple frozen treat.

Miyazaki’s Magical Food: An Ode to Anime’s Best Cooking Scenes

Iconic food scenes from Studio Ghibli animated films.

Special Sauce: Kenji on Salting Vegetables; Farmer Maggie Cheney on CSAs and Social Justice

Ed Levine in conversation with farmer Maggie Cheney.

Special Sauce: Kenji on Smashed Burgers; Susan Spungen on Sprezzatura

Ed Levine in conversation with cookbook author Susan Spungen.

Special Sauce: Kenji on Dried Herbs; Dan Barber on the Outlook for Small Farmers

Ed Levine and Dan Barber talk about the impact of the pandemic on small farms.

Special Sauce: Kenji on Butter; Anne Saxelby and Sheila Flanagan on Being Optimistic

Merry Black Day: Canoodling on Korea’s Anti-Valentine’s Holiday

In romance-obsessed South Korea, singles get one day a year to wallow in shared misery—and noodles.

Three Days and a Pit Oven: How the Best Barbacoa Is Made

A writer gets a rare glimpse into how her favorite Mexican specialty is made.

How to Travel Like a Food Writer

Learn how to travel like it's your job.

Batter Up: Finding a Tempura Spot to Call My Own

One writer's quest to find a new regular tempura spot in Tokyo leads to...not tempura.

Julia Turshen on Social Media, Social Distancing, and Cooking

How one cookbook author is staying connected from a distance.

Authenticity? These Filipino Chefs Aren’t Concerned

Meet the cooks reshaping Filipino cuisine around the world.

Meet Shaquanda Coco Mulatta, New York’s (Drag) Queen of Hot Sauce

Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made.

US-Grown Tea Is Incredibly Rare. This Small Farm Is Blazing a Trail

The tiny Great Mississippi Tea Company may offer a few lessons in how domestic tea production could take off.

Meet Isoamyl Acetate, the Banana-Flavored Molecule You Love to Hate

All about the fruity-smelling chemical you love to hate.

A Community Garden Social Distances, Together

How fertile plots of land have turned into lifelines for immigrant communities impacted by COVID-19.

The Great Farm Box Boom

Amidst the pandemic, CSAs and direct-from-farm food is more accessible—and attractive—than ever.

A History of the Drive-Thru, From California to Coronavirus

The often-maligned restaurant drive-thru window is being recast.

The Food Lab's Favorite Hot Sauces

Kenji's favorite fiery condiments on the market.

What You're Cooking: The Most Popular Posts of 2020

The recipes and articles you clicked on most in 2020.

Our Favorite Videos of 2020

The videos we watched on repeat in 2020.

Our Favorite Features of 2020

Our favorite features of 2020.