Features
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What Do Cook’s Country Editors and Test Cooks Bring on Summer Vacation?
Make like a pro and bring the essentials on your next trip.
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Smoke Without Fire: Three Ingredients That Bring Big Smoky Flavor
Here are the three ingredients that can enliven your dinner with a delightful smoky essence.
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An Iconic Australian Dessert with a Delicious Twist: Meet Brown Sugar Pavlova
Achieve deeper, more complex flavor with this twist on a classic Aussie-inspired dessert.
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What Is Jicama, and How Should I Cook It?
Don’t pass up this snappy, refreshing addition to salads and slaws.
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Free Ingredients May Be Hiding Underfoot
With a little know-how, you can forage tasty greens in urban, suburban, and rural environments.
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Turn Tired Vegetables into Crispy Fritters
If you have a bunch of random vegetables on hand, you can make these fritters in less than an hour. Simply shred, batter, and fry.
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Eat the Fish, Burn the “Dishes”
Grilling salmon on a cedar plank is easier—and more fun—than you think.
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Fistfuls of Basil Make Pad Gra Prow Sing
You can make this ultrapopular, ultraflavorful Thai street food in your home kitchen.
