Taste Daily

In Japan, you can eat a different flavor of instant noodles every day of the year.

And why it’s so tricky to make right at home.

That ramen flavor packet has a legit place in your kitchen.

For the best pasta sauce, think of it like salad dressing.

A long, languid simmer in coconut milk, lemongrass, and galangal gives rendang the intensity of five curries packed into one. Here’s how to make it.

An extra step makes for fluffier grains free of gummy textures.

The George Foreman Grill may have been advertised as a fat-fighting machine and used as fuel for jokes, but it also got people to cook.

Which hacks work and which ones are just...hack jobs.

How America’s side salads turned fruity and fuchsia.

Ditch the measuring cups and spoons. It’s time to improve all your baking with one simple step.

This genius method turns a pumpkin into the cooking vessel, the serving bowl, and the soup itself.

The perfect dish for everyone who loves their food extra crispy.

Spinoffs with linguine, cheese, and tomatoes abound, but the real spaghetti and clams can be found in only one Italian city.

How canned convenience food led to one of the great marvels of modern cooking.

With its heady aroma and dramatic knots, the Swedish cardamom bun is worth getting behind.

Why baristas are fussing over the slowest, least efficient way to make a cup of coffee.

Just say no to lemon zest, “ripping hot” pans, and the ice bath.

How to pick a better bag of easy-to-cook produce.

All hail the pizza world’s latest obsession. It’s giving Americans permission to celebrate the puffy, crispy, abundantly cheesy pies some of us have loved all along.

Cool down your dough for a tastier, chewier cookie.