The secret to the crackliest pastry doughs.

Roti canai, despite its Indian name, ingredients, and links to the Tamil people of Southern India, is a bread born in Malaysia.

Get to know the pescatarian cobb salad of San Francisco.

This silky, starchy orzo, studded with mellow blue cheese, is a crash course in a pasta cooking technique that may sound a little familiar.

Imagine the three-way lovechild of a taco, a tostada, and a quesadilla.

Reassessing the pioneering food brand Newman’s Own and the more than $500 million donated to charity.

Pigs are literally horny for truffles.

Add hojicha to cakes, puddings, ice cream, and jellies for an unmistakably smoky, nutty flavor.

It’s all head, but no dairy.

She’s brilliant, terrifying, and a master of Mexican cooking. The 96-year-old writer ends an 840-mile trip from Michoacán to San Antonio with a very special delivery, and some thoughts on a cook’s pickled nopales.