Food historian Andrew F. Smith details the rise of the American designer kitchen from the ashes of the prehistoric fire pit

Megan O. Steintrager polled cooks in France, Kenya, Germany, Malaysia, and beyond to learn the must-have appliances and utensils in their kitchens—including some gadgets that might surprise you...

Fried zucchini is a classic snack, but watch what happens when it’s amped up with smoky bacon and spicy jalapeño.

Puréeing the humble squash with lime juice, sugar, and ice magically transforms it into a pretty green slushy treat that is just sweet enough.

Zucchini is like a sponge—it can absorb practically any flavor—three ways of eating it are combined in this recipe.

Imagine a sweet cream cheese filling sandwiched between two fluffy cakes. You won’t be able to resist—so don’t even try.

Two cooks face off over zucchini, and you get to decide whose recipes are the best. Watch as they sneak the vegetable into whoopie pies, cocktails, and more; then vote for your favorite dishes....

Add a little color to the Festival of Lights with zucchini pancakes that shine green. They’re the Mediterranean cousins to potato latkes.

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