Ingredients

Beyond the expanses of lavender fields and sun-baked stone houses, the food of the region also tells a beautiful story about its abundance.

We heard it through the grapeviiiiiiiiine.

The refrigerator isn’t the safest haven for everything.

Hanukkah is in full swing—have you had your fair share of latkes yet?

Cured olives—tangy and well-rounded—grace our palate in more ways than you can imagine.

The list goes well beyond yogurt and cheese.

At its peak, one of these fungi sold for $96,000.

No longer shall we hog this delicious list.

Welcome to the fungi fun guide.

To all cooks, salt is life. The delicate crystals are what enhances every dish that is put out to diners—be it in soups, sauces, or as a finishing sprinkle over the top. Get to know these five variations.

From Yukon golds to fingerlings, learn what these different potatoes are best used for.

Many of these varieties are easily available on restaurant menus. But if you can’t yet tell them apart, here’s our brief go-to guide.

Increase the nutritional profile of your lunch with these seven nuts and grains.

Technically, they're not even peppers.

This elevated miso has roots that run deep at this Manhattan restaurant.