Cook Like a Chef: High altitude vanilla sponge cake

Bend’s energy bar industry is buzzing

Spreads can make the ordinary extraordinary

The greens of spring are just right for minestrone

The salad Ellie Krieger couldn’t stop thinking about

Chocolate cake brings back childhood memory

Lessons learned with strawberries


Mastering the art of salad

How to build a better taco

Peas, mint and lamb — with a twist: Just add pita


How to make great grilled veggies

City kitchen

Tabbouleh: a treat for the garlic lovers among us

Food Q-and-A

Canned beans: as good as dried beans?

City Kitchen

Satay, a sizzling bite of Thailand


Skewer it up, gobble it down

Recipe Finder

This restaurant cake was a colorful classic

Food Q&A

These freezer labels won’t come off


Grilled pineapple: Spice is the secret

Master this favorite from the flat food group


Cook Like a Chef: Asparagus

Recipe Finder

Go big with these mini madeleines

Food Q&A

Follow these tips to get crispy duck breast skin

DIY granola: It’s simple and tasty


Turn crust into a canvas

Beets, mint and lemon unite in a simple — and crowd-pleasing — spring salad

A baked, baked potato

Not just for drinking: You can cook with tea, too

Food Q&A

What’s a proper host gift for your first Seder?

How to make halloumi, the cheese that squeaks

Versatile tahini can flavor more than just hummus


Celebrating a cheesy sandwich classic

Steamed artichokes offer a taste of the Mediterranean

‘Risotto’ in a rush

The key to a nonstick cast-iron skillet is a little bit of oil

Editor’s choice

Meal kits: changing cooking culture