Tripe—the inner lining of a cow’s stomach—can be an intimidating ingredient for the home cook, but Andrew Carmellini, chef and author of Urban Italian, shares some simple tips for preparing it....

Food editor Melissa Roberts shares a tip for chopping canned tomatoes—no cutting board (and no mess) required.

How the once-rich get richer.

Our executive food editor rediscovers the joys of fresh pesto and shares how she makes it her own.

It’s September. Summer is flaming out in Seattle, and to celebrate its last few days, all I want is pasta salad.

Test kitchen director Ruth Cousineau shares how she prepares zucchini so that it doesn’t get soggy during cooking.

Cindy Mushet, author of The Art & Soul of Baking, demonstrates her technique for making a great chocolate soufflé.

Advice to a young man on what to cook for his wife on their first wedding anniversary.

To get a taste of Paris, all you need is some really good chocolate.

When do two ingredients go together well? When they’re alike—or when they’re not.