Food

I love to cook, and I'm constantly hearing about new kitchen tips and tricks. And while some can be forgettable, others really stand out in my mind and make me think, Whoa, I should really try that.

If you like lemon, then you're going to love the bright, zesty recipe in this week's episode of Alt-Baking Bootcamp. In the episode, baker and nutrition coach Sashah Handal demos how to make a delicious gut-healthy lemon chia bread recipe.

Let’s say your recipe calls for soy sauce. That sounds simple, doesn’t it? But it’s not — not by a long shot.

Cooking is about the conversion of everyday ingredients – bags of flour, tins of tomatoes, dried pasta, spices – into something that ends up much more than the sum of its parts.

Maybe you're a seasoned home cook who loves trying new recipes. Or maybe you're a newbie just starting to get comfortable in the kitchen. Whatever the case, cooking is a skill anyone can hone. All you need are a handful of helpful tips.

This South Asian–inspired stew gets its lusciousness not from dairy or coconut milk, but from mashing some of the beans into the broth as they cook.

The secrets to building the perfect sandwich, from the bread to the textures to the acid.

Modern nutritional science is only a hundred years old, so it’s no surprise that we’re constantly bamboozled by new and competing information about what to put into our bodies – or that we sometimes cling to reassuringly straightforward food myths which may no longer be true.

Not all pieces of cooking advice are created equal. Some are undeniably useful — there are a few tips that I remind myself of every time I'm in the kitchen — while others don't really stand the test of time.

I have been working on this recipe for longer than any other recipe I've ever worked on.

Canal Street is synonymous with Manhattan’s Chinatown. Making your way along this main artery that runs through one of the country’s oldest neighborhoods can feel head-spinning sometimes.

The image of a forlorn Ben Whishaw standing in front of a vending machine in the recent TV adaptation of Adam Kay’s memoir, This Is Going To Hurt, did indeed hurt. For many medics, the show seemed less like a drama than a documentary, not least in its grim depiction of how we eat.

As you gaze across the rows of brightly colored fruits and vegetables in the produce section of the grocery store, you may not be aware that the quantity of nutrients in these crops has been declining over the past 70 years.

Like many home chefs, I found a love for cooking while spending time in the kitchen with the women in my family. I was able to learn delicious family recipes, and if I was lucky maybe some family secrets. My grandma watched me a lot when I was younger, as both my parents were military.

I'm not really much of a sleeper. No matter how often I try and no matter what method I take, I simply can't get into bed and nod off until four or five hours before I have to wake up.