As fall harvest season brings an increasing variety of winter squash, market shelves make room for varieties such as kabocha and buttercup. While confoundingly similar in many ways, the taste can be dramatically different. Can careful attention to detail avoid a surprise at the plate?

Ring molds are great for perfectly round omelettes (e.g. for egg sandwiches) or controlling the spread of loose doughs for English muffins, but how well do they work for burger buns?

Fried foods are great straight out of the oil, but the crispiness usually fades with time. Is rice flour the secret to maintaining the crunch?

Does the Impossible Burger live up to the hype? I went to Disneyland to find out. Actually, I just happened to be in Disneyland. But I did find out.

What to do with leftover brioche dough? Buns allow for easy storage and variety.

True yams are completely different from sweet potatoes, which often borrow the "yam" name and are considerably more common in the US. What does an aspiring yam chef do when he finally finds a real yam?

Uninspiring and sometimes fibrous butternut was world of squash until a this fall led me to my new favorite vegetable.

Who doesn’t love a Twix bar - three distinct layers and textures harmonizing into a satisfying bite. Could a grown-up version recreate this childhood favorite?