Groceries

Keep the crunch as long as possible.

Not everything likes to be left out in the cold.

Want your food to taste delicious? Season it.

The most basic of brassicas is also easy to buy, hardy to store, and best prepared simply. So why aren't you eating more broccoli?

We tasted through 10 popular options to find out.

Why settle for just one?

Roast it, quarter it and fry it, poach it, braise it: whatever way you like it, whole chickens are the backbone of the kitchen. So when you're buying one, make sure you know what you're getting.

This workhorse fat is low-cost and high-performing. So why do we hate on it so much?

"There's shrimp kabobs, shrimp Creole, shrimp gumbo. Pan-fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp…"

Stop throwing away flavor! Make your lemons do double duty by zesting them before you juice.

Fresh (and pest-free) is the only way to be.

Got milk? I mean, do you really get it?

Love spaghetti? Here are five ways to turn a box of the quick-cooking pasta into lunch.

The secret ingredient is right there in the sandwich's name.

The rock stars-in-training of the allium family.

With so many flavorful olive oils on the market, it's time to stop thinking of the stuff as only good for sautéing.

Master the art of ground beef and make better burgers.

The key to cooking spring peas: use a light, lemony touch.

One of the most simple and essential foods is also, somehow, one of the most complicated to buy. Here's how to navigate the egg section of the grocery store, and how to treat your eggs when you get them home.

Sick of playing guessing games with moldy food? We consulted an expert to find out which moldy foods really have to be thrown away—and which can salvaged and enjoyed.