I was amazed at how much I missed chicken stock, especially when making the soups and sauces that so often use it. I've found that store-bought vegetable stock just isn't rich enough--or, worse, it's ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

These recipes put the grocery-store staple to work in cozy soups, creamy risottos, and savory potpies, dumplings, curries, ...

Dear SOS: I like to make my own stocks. I cook them for a long time on top of the stove. But my gas bill has doubled recently. Would it be better to use a slow cooker? I’m sure there are energy-saving ...

Melissa Breyer was Treehugger’s senior editorial director before moving to Martha Stewart. Her writing and photography have been featured in The New York Times, The Guardian, National Geographic, ...

All week long on Dinner DeeAs we're sharing how to make the 5 key sauces known as French ‘Mother Sauces’, so-called because ...

Here's a note from Jamie Simpson, executive chef at Culinary Vegetable Institute in Milan, on the signature soup dish he'll serve at a contemporary interpretation of a White House dinner from the ...