Pick a pomegranate by weight: choose one heavy for its size, with a slightly flattened shape and firm, matte skin.

Chimichurri is an uncooked Argentinian sauce made from parsley, garlic, olive oil, and red wine vinegar.

Simmer a roasted turkey carcass with aromatics for 2 to 4 hours for a light broth, or up to 24 hours for a rich, gelatinous stock. Keep the heat low.

Chilate is a traditional cold beverage from Guerrero, Mexico, made with cocoa, rice, cinnamon, and sugar, with roots in the Nahuatl language.

Make strudel by kneading a soft dough from flour, water, oil, and salt, resting it, then stretching it paper-thin by hand before filling and baking.

Italian cake is a broad category of traditional desserts like tiramisu, panettone, and cassata.

Spicy honey sauce balances honey’s sweetness with chili heat—most recipes use honey, chili flakes, and a splash of vinegar for a quick.

Seasoned green beans start with either a quick blanch in heavily salted water or a direct pan-sauté.

Adobo chicken describes two distinct dishes: a Filipino braised chicken in soy sauce and vinegar.

Flourless chocolate cake is a dense, fudgy dessert made from an aerated chocolate custard, relying on whipped eggs for structure and no wheat flour.