While this agave spirit is practically synonymous with margaritas, its different varieties—bright and grassy blanco, rich and mellow reposado, dark and smoky añejo—make tequila amazingly versatile. From refreshing Palomas and Shandy to Sazarac and Negroni-adjacent cocktails, the possibilities are endless.

Why It Works The combination of warming spices, chiles, and aromatics gives the applesauce depth and complexity. Using both apple cider vinegar and apple cider enhances the apple flavor. There is a lot of...

In Jerusalem, hummus isn't just a dish—it's a cultural icon. Cookbook author Reem Kassis dives into the many forms of hummus you'll find at shops around the region and shares her tips on how to make these dishes at home.

These 16 chicken leg recipes are simple to make, not too expensive, and incredibly flavorful. Spices and techniques from around the world, from tagine to fried chicken, will have you stocking your freezer with drumsticks and thighs.

Why It Works Hydrating garlic powder with water before using enhances its roasty sweet garlic flavor. Baking the garlic bread on both sides ensures evenly toasted garlic bread. While garlic bread is...

Served with a boiled egg and pita, qudsiyeh—hummus topped with fava beans—is a common breakfast throughout the Levant. Why It Works Pairing smooth hummus b’tahini and coarsely textured fava beans...

Egg prices are rising again. The culprit, again: bird flu. At least, that’s the surface-level reason. In the current wave, according to the CDC, the H5N1 bird flu has been found in over 90 million poultry...

Food is significant to Nigerians, with households spending nearly 60% of their income on it, the highest globally, according to official reports. This strong affinity for food, coupled with the rise of online...

Why It Works Adding milk and baking powder tenderizes the dumplings. Resting the dough briefly after mixing relaxes the gluten for easier dumpling shaping. Stirring heavy cream into the soup off heat adds a...

These traditional Scottish oats are made from steel-cut (also known as pinhead or Irish) oats, cooked in lightly salted water until creamy but still flowing, and topping with little more than butter and maybe a sprinkling of good sea salt.