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COOKING FOR THE FUTURE
Chicken Phờ Two Ways • A steaming bowlful of Vietnam’s famous rice noodle soup with chicken means a different thing in the north than it does in the south. Take your pick-or make them both.
One-Pot Pasta and Peas • In this version of Italy’s pasta e piselli, simmering ditalini in a broth flavored with pancetta and Pecorino Romano results in a silky, substantial soup.
Real-Deal Hot-Smoked Salmon • For the moist, flaky texture of perfectly roasted fish and a salty-sweet, smoky flavor, relax and let the refrigerator and the grill do the work.
Fresh Sausage 101 • Turning a tough cut of pork into snappy, succulent sausage is easier than you’d think, and having a batch on hand can be any cook’s secret weapon.
Expand Your Radicchio Repertoire • Cooking this striking chicory alters its bitter character, opening up a world of possibilities beyond the salad bowl.
Korea’s Scallion Pancake • Crisp-chewy, golden-brown pajeon is just the thing to whip up for a party or a quick snack—and especially as feel-good food when it rains.
Build Your Best Burger • Of course, top-quality proteins handled with care make for the tastiest, juiciest patties. But it’s when you refine every other component—the bun, the cheese, the fixings—that you really up your burger game.
How to Cook Whole Grains • A perfect pot of tender-chewy grains is the foundation for an abundance of dishes.
Go-To Banana Muffins • Want to use up those overripe bananas? In less than an hour, you can turn that dark-speckled bunch into impressively tall, fluffy, fruit-packed muffins.
THE BANANA INDUSTRY: RIPE FOR CHANGE
Rhubarb Upside-Down Cake • For a springtime dessert with a twist, we layer a cardamom-and-lemon-scented batter with jammy rhubarb and a crunchy almond streusel.
THE BEST RHUBARB GROWS IN THE DARK
The Best Petty and Utility Knives • Chefs love these medium-size knives; they’re perfect for kitchen prep. Which is best?
The Baking Pantry • Having the right ingredients is the first step to better baking.