Tommy Werner

Frozen chickpeas are a thing. We find out if they're worth it.

This Valentine's day, our southern writer wants his (sort of southern) sweet back.

Think dijon is just for sandwiches? Think again.

Do a little bit of planning to make this genius dinner plan a no-brainer.

Because doing-it-yourself is doing yourself good.

Everybody's getting in on #cookit, and some of the best contributions? Well, not to brag or anything, but they've come from our Community Bloggers.

The flavor you get with this technique isn't just good—it's grate.

Everybody's getting in on #cookit, and some of the best contributions? Well, not to brag or anything, but they've come from our Community Bloggers.

Single-use is useless.

The trick is to treat it like it's a steak.

The secret to extra-savory flavor is in your fridge.

"Blackened" is the new black.

Are there some fruits and vegetables you can actually use year-round?

A Brooklyn chef reveals the secrets of making the classically bold Caesar salad even bolder. First step: crack open a can and break some rules.

Croutons and crackers, get crumbled.

Now is not the time to play it cool.

Think of them as crispy, crunchy, edible pets.

This was the year for misfit food.

We're going to go ahead and call this a cookie.