The best wine subscription services (popularly known as “wine clubs”) allow wine enthusiasts of all knowledge levels to learn about and try new wines without setting foot in a store. Subscribers sign up online and can usually customize shipments by t

It’s a distinct pleasure to enjoy an unadorned, peak-season tomato. Even a slice topped with nothing but a sprinkle of salt is remarkably vibrant, at once sweet and bright, deeply savory, and refreshingly juicy. But it’s also great fun to play off th

Sometimes grilled swordfish needs a shot of excitement. My friend Vito Aluia, a fantastic cook steeped in the Sicilian traditions his parents brought when they emigrated decades ago, offered an appealing approach: marinating, grilling, and then sauci

Bob Kochersberger of Raleigh, N.C., likes to make stir-fries and other recipes that call for just a small amount of ground meat. Rather than defrosting a whole pound of meat for the recipe, he divides his packages of meat into equal-size balls, freez

In Indonesia, gado gado is everywhere. The nation’s famous vegetable salad can be found at restaurants and in home kitchens, as well as at the bustling food stalls that line city streets, where you can watch the dish materialize at the vendors’ exper

Abiscuit breakfast sandwich plucked from a fast-food window and eaten on the go is convenient and satisfying. But building your own stack of eggs; savory meat; creamy cheese; and a tender, buttery base pushes this breakfast icon well into luxury terr

No other country does bar food like South Korea. Alongside the cuisine’s robust drinking culture exists the equally rich tradition of crispy, creamy, chewy, salty, spicy anju (drinking snacks) for soaking up a night’s libations. Depending on what’s b

When the air is balmy and the days are long, I like to step out to my backyard deck, often with my young daughter in tow, to make dinner. Whether I’m preparing a weeknight supper or entertaining guests, the menu is often centered on grilled chicken b

Tonkatsu (“ton” means “pork”; “katsu,” “cutlet”) is one of many dishes, along with hambagu (hamburger steak) and kare raisu (curry rice), that are broadly categorized within Japanese cuisine as Yoshoku: European or American dishes that have been embr

Storing food is easy with a sturdy gallon-size bag, whether it’s single-use plastic or reusable. In the test kitchen, we love gallon-size bags for everything from storing fresh herbs, greens, and vegetables to marinating meats and keeping leftovers.

Like bread or cheese, tofu is a staple food that requires just a few ingredients. But from that basic starting point, you can make many delicious, distinct versions. For tofu, the most important component is typically soybeans. The United States prod

In July and August, when a surplus of blueberries is the juicy, delicious norm, I bake galettes, which I’m fond of for their rustic charm and expanses of juicy, glistening fruit. Whether I’ve foraged the berries, tiny and wild, from the carpets of lo

Cooking eggplant over an open flame until it collapses into a silky, smoke-tinged heap is a tradition that dates back millennia and spans cuisines throughout the Mediterranean, the Middle East, South Asia, and North Africa—particularly Morocco, where

Unlike winter squashes, summer squashes are selected to be harvested before they have reached full maturity, when their rinds are tender and seeds are small. These prolific plants have been crossbred to give rise to an astonishing number of varieties

Fifty-five nautical miles southwest of Sicily sits Pantelleria. The windswept volcanic island, which is governed by the Sicilian province of Trapani but is geographically closer to Tunisia, was historically difficult to access by boat or plane, so th

Refrigerator jams and jellies are gateway preserves: quick, easy, attractive ways to bottle up peak-season produce at its best. The formulas are basic (fruit, sugar, lemon juice); the batches are typically small, so there’s no need to invest in bushe

Some foods are practical and pantryfriendly, and some make you feel like you’re treating yourself to a refined delicacy, but it’s the rare food that can do both. Enter tinned fish. Invented in the early 1800s as a protein source for Napoleon’s armies

If you’re peeling a potato and see green under the skin, keep peeling until there’s no more green. While the tint itself isn’t a problem, the color indicates the presence of a toxin on the potato flesh. Here’s what’s going on: When a potato is expose

Every twirl of liang mian manages to be both refreshing and hearty. The cold, lightly chewy noodles coated in a dark, earthy majiang (sesame paste) sauce are edged with satisfying sweetness, heat, and tang. In China and Taiwan, the chilled, glossy st

The gyuto (pronounced “GYEW-toh”) is best described as the Japanese version of a Western-style chef’s knife. It was developed in the 1870s, during the Meiji Restoration. Japan had recently ended its policy of isolationism and had opened its borders t

The ThermoWorks Thermapen ONE is our favorite instant-read digital thermometer. Its backlit display, durable construction, and quick and accurate temperature readings make it a reliable choice for any cooking project. ThermoWorks also sells the Therm

As steam began to rise from my pot, I plucked the glistening strands of kombu from the hot water and set them aside. I pulled the pot from the heat, added a handful of katsuobushi to the water, and watched the translucent fish flakes slowly sink bene

For all its extraordinary umami, dashi (page 6) requires only water and two ingredients: kombu, or dried kelp, and katsuobushi, also known as bonito flakes. Here are a few tips for purchasing and storing these products so you can make this type of h

So many greens are all leaf and no stem, but bok choy levels the ratio. At least 50 percent of each oblong head features thick, bright white ribs (“bok choy” is Cantonese for “white vegetable”) that stretch skyward and unfurl into a collar of jade-gr

This is the story of two cakes that have long been beloved in East Asian baking traditions—and how I merged those traditions into an airy, downy-soft, cream- and fruit-festooned marvel that’s perfect for any celebration. The first is one many will im