Thankfully, it's not the only way to make a good wing at home. Mark Bittman cooks his wings entirely in the broiler to get the crispiest skin ever. The best part is Bittman's method is incredibly ...

Miso is a fermented soybean paste and dynamic ingredient that can add umami-rich flavor to soups, marinades, sauces and more.

Cookbooks are like novels that “leave out all the other stuff,” Laurie Colwin once remarked. “There are many cookbooks by my ...

When no amount of dieting or exercise seems to be shifting excess weight, you start to wonder if there’s something else at ...

The idea was popularized by American food journalist and author Mark Bittman, who covers the technique in his book "How to Grill Everything." Bittman told Epicurious that grilling the vegetables ...

Phil Rosenthal invites viewers to share in his love of food and travel. The creator, executive producer, writer and host of ...

Inflation remains stubbornly high, with Wednesday’s report showing a 3.5 percent rise from a year earlier. These days, we’re ...

And the cookbook author Mark Bittman once proposed an even simpler strategy: Start with a fresh salsa, chill, and maybe puree—voilà, soup! Was that all it took? On the one hand, no one would really ...

This super quick method for cooking shrimp is adapted from a recipe in How to Cook Everything by Mark Bittman. It can be modified in a multitude of ways by simply swapping out the spices. We love to ...

Co-published with The Bittman Project and Mother Jones. The Economic Hardship Reporting Project and The Bittman Project ...

If you're interested in reducing your carbon footprint and living a more sustainable life, there are countless things you can ...

Start with Kay Chun’s grand green aioli, followed by Melissa Clark’s asparagus, goat cheese and tarragon tart and Colu ...