Ingredients

The curious cook’s guide to everything from asafetida to ziti.

Lisa Waddle Oatmeal Cookies with a Difference Agave nectar adds a sweet touch to hearty, soft cookies.

Fine Cooking Editors Cooking Between Seasons Spring may be in the air, but it hasn’t exactly reached the market yet. What do you do when you’re itching to cook spring, but the market is stuck in winter?

Jennifer Armentrout Stuck in a Breakfast Rut Busy weekday mornings equal breakfast in the car. Trouble is, my favorite breakfast foods are hard to eat behind the wheel.

Lisa Waddle Cloning a Favorite Cookie Several hours in the kitchen is cheaper than a trip to Vienna.

Numbing Celery Celery is a veritable chemical weapon house, but really, what isn't? Some people get a numb tongue from eating raw celery, and we explore possible reasons why as well as some of the limits of our knowledge of food.
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Greek yogurt • Meyer lemons • Chestnuts • beef brisket • shrimp • ham • lemons • sea scallops • lemongrass • butter • butternut squash • long-grain rice • chicken • chocolate • Parmigiano Reggiano • couscous • dry white wine • frozen puff pastry • garam masala • ground beef •