Working with this winter squash isn’t as intimidating as it seems: Our executive food editor has come up with a quick workaround to a classic Italian dish.

Food editor Ian Knauer shows you what to look for in four different kinds of dried chiles and shares tips on how to clean and prepare them.

We’ve got a dozen ideas in our March issue to help you give your kitchen a new look; here are eight more affordably stylish options.

In the years since WWII, a seemingly endless stream of gadgets and inventions has paraded through our kitchens, but these are the 20 that have had the most lasting impact.

Food editor Kay Chun demonstrates how to carve a whole roast chicken—a task she recommends doing in the kitchen before serving the pieces to guests on a platter.

Whether it’s a steaming bowl of grits or a stack of tender waffles, sometimes all you want is breakfast—even if it’s past sunset. These 12 morning meals hit the spot any time of day....

Food editor Andrea Albin demonstrates a classic cream scone recipe from Marion Cunningham’s The Breakfast Book.

Executive food editor Kemp M. Minifie demonstrates a recipe for the ultimate waffle from Marion Cunningham’s The Breakfast Book.

The gooey glaze on these chicken breasts evokes the festive flavor of dark, fruity sangria (without any resulting headache).

Here we combine some favorite flavors in an eclectic dish. We don’t think you’ll mind the loose definition of meatball: Free-form versions don’t require any shaping.