There are plenty of ways to cook green beans — boiling and steaming work well — but to get really flavorful beans, you need to turn that heat up all the way.

Commonly used in South Asian and Middle Eastern cooking—though you’ll find them in cuisines across the world—floral extracts (most commonly, orange blossom water and rose water) are made from boiling ...

My mom has always been a great baker, but she never divulged her secrets on exactly how she made her sweets taste so good. It wasn’t until my bridal shower when she gave me the most thoughtful gift—a ...

I hate Vegemite. There, I said it. It’s brown, goopy, pungent—all bad things in my book. It’s not just Vegemite I hate but all yeast extracts (Marmite, its British precursor, too) that are meant to be ...

On Sept. 17, 2014, an ambitious new app made its debut: New York Times Cooking, which collected thousands of archival Times recipes in one elegantly designed, easy-to-use place. In the 10 years since, ...