Recipe · Editor’s pick
Charred Chimichurri Steak
Fire up the grill. The sauce does the rest. Chimichurri is the reason a plain grilled steak becomes the best thing on the table. It's the...
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Kitchen
How to pick, use, and get more flavor out of every jar.
Guide
How to Cook Hot Chiles in a Stew (And Pull the Heat Back Out)
Tie the pod in cheesecloth, taste as it goes, and lift it out the moment it is right....
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Guide
Bloom, Season Twice, Salt Last: Three Habits That Fix Flat Cooking
Most flat food is not under-seasoned, it is badly timed. Three habits that decide whether your seasoning lands,...
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Recipe
One-Jar Garlic Butter Pasta (15 Minutes, No Peeling)
A weeknight garlic butter pasta built on one jar of freeze-dried garlic. All the flavor of a whole...
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Guide
Whole Dried Chiles vs. Chili Powder: Why Whole Always Wins
Chili powder is a pre-mixed blend that has been fading since the day it was ground. Whole chiles...
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Guide
The Spice Drawer Audit: What to Toss, What to Keep, What to Upgrade
A 20-minute purge that ends with a drawer you actually use. The sniff test, the date trick, and...
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Guide
The Scoville Scale, Explained: 11 Chiles Ranked Mild to Melt-Your-Face
What Scoville Heat Units actually measure, plus 11 dried chiles ranked from sweet ancho to the 2-million-SHU Carolina...
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Guide
How to Use Dried Chiles: Toast, Soak, Blend (Easier Than You Think)
Three techniques that turn whole dried chiles into sauces, salsas and marinades, plus the shortcut for soups and...
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Guide
How to Store Fresh Herbs So They Last (Or Skip the Race Entirely)
How to store soft herbs and hardy herbs, the one herb that hates your fridge, and the option...
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Guide
How to Rehydrate Dried Mushrooms (Never Dump the Water)
Warm water and 20 to 30 minutes is the whole method, plus the part most people miss: the...
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Guide
Fresh to Dried Herb Conversion: The Chart, the Rule, and When It Bends
Use a third. That's the rule, and it holds for almost everything in a jar. Here's the chart,...
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Guide
Freeze-Dried vs. Dried Herbs: What's Actually the Difference?
Both come in a jar. Only one still tastes like the herb. How freeze-drying works, why it keeps...
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Guide
A Field Guide to Dried Gourmet Mushrooms: Porcini, Morel, Chanterelle & Friends
All 11 varieties compared by intensity and tasting notes, with the dish each one was made for. The...
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