San Marzano tomatoes are prized for their balanced flavor and distinct tomato-iness. Yet as home cooks become more and more enchanted with the Italian variety, questions arise over what exactly is in that can with the San Marzano label.

Gone are complicated sauces and bloated menu descriptions. Here are meal kits and unflinchingly cool, back-to-basics recipes. But does this movement toward pared-down eating help us understand the future of home cooking?

Prized for its purity and flaky texture, kosher salt has been a home-cooking standard for decades. But the two major brands, Diamond Crystal and Morton, are very different products. Your ruined meatballs can attest.

Stored in fancy vases. Cooked with care and finesse. Served in the Titanic’s first-class cabin. There were days when celery was not just boring crudité, but a luxury.

The Atomic Age Jewish cookbook Love and Knishes was written in a voice so skeptical, so long-suffering, so unapologetically, unfashionably Jewish that you could only imagine its author, Sara Kasdan, as an old woman living on the fifth floor of a Lower East Side tenement. But that was far from Sara Kasdan’s story.

Why do we get so collectively annoyed by food and drink trends that we associate with women? Because it’s an ugly double standard.

Baumkuchen is a centuries-old staple of German weddings and Christmases, but it’s getting harder to find. Except one place.

On a North Carolina mountainside, the chefs of Chai Pani introduce us to an exciting new era of Indian-American home cooking.

A blood-splashed culinary school binder recalls the timelessness of French culinary pedagogy and the bold awfulness of ’80s restaurant food.

With help from Dominique Ansel and the executive chef at Cinnabon.