Taste Daily

Why doesn't an egg cream have eggs or cream?

For a crunchier crust, plant your dough in a clay pot.

The dusty blend of turmeric, coriander, and black pepper has less to do with the Indian subcontinent than the United Kingdom.

Less than 10 years after slider burnout, tiny burgers are back with a vengeance.

Get to know the crown prince of cured meat.

How a Greek woman from Queens taught America to cook tortilla and tapas.

One of the world’s most common flavors is crazy-difficult to produce.

From seed to frond, pollen to bulb, fennel is the vegetable kingdom’s true utility player. And it deserves your respect.

What you really feel when you feel the burn.

For maximum streusel effect, just flip the script, and the cake.

How to use both in baking—and why brown sugar isn’t the same.

How Momofuku’s slow-roasted pork became David Chang’s signature “fajita moment.”

There’s more to this Korean pickle than a pot of spicy cabbage.

Each Southeast Asian take on peanut sauce tells a different story.

We can’t say for sure, but there’s a few strong contenders for the creator of America’s quintessential meal.

Padded with plenty of kosher salt, the seasoning can be the wind beneath your dinner’s wings.

A Turkish way with egg salad that leans into the fiery, citrusy chile flakes of the Middle East.

Get to know this essential Middle Eastern spice mix, and how to make your own.

One bowl of egg whites, two wildly different confections.

There’s a world of fish sauce, black-and-white cookies, poke, and paneer to be found at the bulk chain behemoth. You just have to live in the right place.