When prepping vegetables for Thanksgiving Day dinner, keep back scraps and peelings—even onion skins—for the deep flavors that they can add to stocks or roasts.

May look like it, but this is not “food waste.”

Cooking vegan impresses on the home cook just how much non-plant food we can do without in our diet—all without sacrificing flavor, aroma, texture and other eating esthetics.

Homemade mayonnaise: an ever so slightly piquant matrimony of egg yolk and oil, waxen and glossy, made by hand this very day.

This is a recipe for clarified” butter (what cooks in India, who use it extensively, call “ghee”). Photo from Dan Dennis on unsplash.

Into the garbage or compost bin? Nope. Next stop, the stockpot.

Top row, a Fresno chile pepper and sprouting garlic cloves. Bottom row, dried garden sage and a cut-open lemon, showing the white pith.

A savory spice blend such as Chinese Five-Spice often can work well in a sweet dish, too.

Baked Cassoulet Beans with Summer Squash and Corn

A salad of greens dressed with vinaigrette and duck leg confit.

Có, bạn cũng có thể nấu đồ ăn Việt Nam! (Yes, you too can cook Vietnamese food!) Just pick up the basics.

Is the more correct term “Persian cuisine” or “Iranian cuisine”? Yes.

Chances are that what your pantry’s out of, it’s truly not. Kitchen basics come in many garbs; you merely need to know how to assess the dresses.

Keep long-stemmed herbs such as parsley or cilantro as if they are flowers in a vase.

Science is so much a part of cooking.

All you need to cook Indian is set yourself up with some staples of the Indian pantry and learn a few new words.

Cooking Asian
Many ways many foods but
Just hot sweet sour salt

Paper bags are handy in the kitchen besides their star role in handing off a school lunch to a bolting school kid.

What if you don’t drink alcoholic beverages, for whatever reason, and the recipe calls for wine?

Hacks are cool. The word comes from the realm of computer hacking—which is not cool.