Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. The rhythmic pounding of my late grandma’s century-old mortar and pestle is as familiar to me as any lullaby. The ...

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 ...

Skip the messy flour paste! Learn how to make paper mache bowls the easy way with Mod Podge, newspaper, and a few simple ...

Tired of crushing sesame seeds for homemade tahini paste only to find a coarse spread? Then try this method with a heater ...

This time of year, there’s a tsunami of tomatoes from the garden. With limited freezer space and only so many meals you can eat using tomatoes in a day, I’ve turned to canning most of the tomatoes in ...

If you've ever indulged in a plate of spicy dan dan noodles or slurped on a bowl of spicy tantanmen ramen, you know the characteristic flavor of Chinese sesame paste: rich, nutty, smoky, and ...

Tomato paste can lend an umami bomb of flavor to your recipe, but when it comes straight out of a can or tube, it often has a sharp, tinny taste to it. When you sit down to eat, you might feel like ...