Sauerkraut, made of fermented cabbage, is known for being sour, crunchy, and salty. It’s a typical side dish in central European cuisines, usually found atop a healthy bratwurst link or accompanying ...

Jumping on the conservation trend, pastry chefs are using the entire piece of fruit or vegetable—the flesh, sure, but also the skins, seeds, pits and leaves—in seasonal desserts. At Blackbird (619 W ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...

The words “vegetable” and “dessert” generally do not appear next to each other, but right now, we’re making an exception. Pastry chefs around the city have been pushing the boundary between sweet and ...