Eater at Home

Everything You Ever Wanted to Know About Fermented Shrimp

The umami powerhouse gives many Asian dishes their signature taste

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• Eater Explains

Everything You Ever Wanted to Know About Pandan

These blade-like leaves are not just "the Asian vanilla." Their enchanting aroma and lush green color bring life to many South and Southeast Asian dishes.

Claire Saffitz Put Fun (and Banoffee Pudding) on the Menu of Her New Cookbook

The baking icon wanted every page of "What’s for Dessert" to feel like a little celebration

In Defense of Recipes

No-recipe recipes are great, but some of us need actual precise measurements to make the magic happen

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• The Internet

I Freaking Love the Apple Database

Welcome to Orange Pippin, a fruit enthusiast’s fantasia

Butter Is Back and Better Than Ever

Whether you want to make a butter board, bake a batch of cookies, or reach for the European-style spread, there’s a lot to know about butter

We’re Using Big Spoons Wrong

Little spoons have become an online obsession. But are we just eating incorrectly?

Everything You Ever Wanted to Know About Cacao

A sacred food-turned-everyday commodity, cacao is way more than the primary ingredient in chocolate