The Basics: How to Make Teriyaki Chicken

A step-by-step guide to making this sweet-salty goodness.

When Hunger Strikes

A little crunch, a little salt, a little sugar: These are the snacks we reach for. (By Aida Mollenkamp and Regan Burns)

Salty, Dark, Distinctive

All soy sauces are not created equal. (By Tara Shioya)

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it. (By Lessley Anderson)

Is It Better to Salt Intermittently While Cooking or Just Once?

There’s more than one way to go. (By Roxanne Webber)

Black licorice can go both ways. (By Regan Burns)

The Rise of the Salt Tooth

The craze for salted sweets. (By Jessica Su)

What's the Difference Between Lox and Gravlax?

It’s in the cure. (By Roxanne Webber)

The Secret Ingredient Every Chef Uses

Where to get the best, and how to use them. (By Jessica Battilana)

What Is a Caper?

It’s so salty, it must be from the ocean. (By Michele Foley)

Corn Chips Cause Joyous Weeping

This week’s mission: gourmet corn snacks. (By James Norton)

Candy's Black Sheep

Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway. (By Regan Burns)

The Basics: How to Make Teriyaki Chicken

Sweet-salty goodness.

What's an Angus Burger Anyhow?

This week’s mission: stylistic departures from fast-food chains. (By James Norton)

What's the Difference Between Stock and Broth?

It’s a soup stumper. (By Nicole Solis and Lessley Anderson)