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 ...

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 ...

We’re not going to beat around the bush here: Tomato paste is kind of weird. The putty-like tomato gloop looks like something you’d find in a hobby shop or the dental care aisle of your drug store.

Every recipe seems to only call for a single spoonful or two of tomato paste. Too thick to pour, too concentrated to use up fast, too easy to forget behind the yogurt -- the rest of the can usually ...

Miso is an incredibly versatile ingredient that you may be overlooking in your kitchen. This guide explains what miso is, the ...