Pure, homemade extracts are easy to make and add better flavor to your cooking and baking. These simple instructions can be ...

Learn how to make your own vanilla extract at home. It's a great way to amp up the flavor of your baked goods and culinary ...

Commonly used in South Asian and Middle Eastern cooking—though you’ll find them in cuisines across the world—floral extracts (most commonly, orange blossom water and rose water) are made from boiling ...

My mom has always been a great baker, but she never divulged her secrets on exactly how she made her sweets taste so good. It wasn’t until my bridal shower when she gave me the most thoughtful gift—a ...

I hate Vegemite. There, I said it. It’s brown, goopy, pungent—all bad things in my book. It’s not just Vegemite I hate but all yeast extracts (Marmite, its British precursor, too) that are meant to be ...

Ever stand in front of a shelf of olive oils in a grocery store and think, “Why does this have to be so complicated?” So many brands and so many types—extra virgin, light, and just plain olive oil.

On Sept. 17, 2014, an ambitious new app made its debut: New York Times Cooking, which collected thousands of archival Times recipes in one elegantly designed, easy-to-use place. In the 10 years since, ...