Brown butter is made by cooking butter at a medium temperature until its white milk solids take on a brown hue. The resulting flavor is complex, rich, and slightly nutty. In French it’s called beurre noisette; “noisette” means both “brown” and ...

Heirloom tomatoes, by definition, are not new. They are varieties of the fruit that fell out of mainstream cultivation for various reasons, such as shorter shelf life or delicate skins that make them difficult to transport. But they are often very...

Datassential’s State of the Menu report reveals which parts of the menu took a hit, which items were pandemic-proof and which trends and flavors are poised to rebound and then further accelerate, from Nashville hot to gochujang to jalapeno poppers...

Kefir is a probiotic-rich fermented dairy item originating from the north Caucasus. Its consistency is like that of a thin yogurt, its taste is tart and it contains very little lactose due to its fermentation process...

A classic Mexican cheese, queso fresco (which translates to “fresh cheese”) is a mild, soft, and slightly tangy white cheese that’s a staple in many Mexican kitchens. It’s easily crumbled and often used on top of dishes such as enchiladas and...