ingredients

New year, new ingredients: chefs, they're just like us.

The Garden State adds zesty citrus to its repertoire with inspired results.

Kombu is known as a healthy food that is essential for Japanese cuisine, but did you know that it also supports the natural environment in the ocean? We took a close look at the mystery of how kombu protects the planet.

Here's how to tell oysters from the US, France and Australia apart.

Halloween is coming soon, a good reason to learn about your favorite winter fruits!

Our MICHELIN inspectors have rounded up five exciting ingredients to try, in your kitchen or out to eat.

Chef Gabriel Kreuther explains how he cooks with alcohol—especially wine—at two MICHELIN star restaurant in New York City.

Mini in size but mighty in flavor, capers are intrinsic to a myriad of cuisines and have grown for thousands of years around the Mediterranean, North Africa, and more recently, Southern Australia.

Cage-free or free-range? Pasture-raised or organic? Brown or white? Here's what you need to know.

A US inspector reflects on the southern Italian tradition of transforming sun-ripened tomatoes into a perennial sauce called la salsa di pomodoro.

Brioza’s mini restaurant empire was built on pancakes.

Chef Gabriel Kreuther explains how he uses alcohol—especially wine—in cooking.

The perfect citrus solution to the winter doldrums.

These meaty cuts are full of flavor.

Get to know this super fruit.

What it is, why it matters and its relation to an oil's quality or safety.

The one constant on this New York City restaurant’s menu perpetually in flux is the presence of rice.

Get to know these pickled flower buds.