Groceries

Garlic powder is no substitute for fresh garlic—it’s more.

Don't keep corn syrup in the house? Don't want to use it? No problem.

Don’t skip a recipe just because it calls for special flour.

We consulted with some public health experts (and an Epicurious writer with backyard chickens) to get to the bottom of the question. 

No matter what’s cooking, there’s a heavy cream substitute you can swap into your recipe.

Reading the label for origin and ingredients (hint: it should only be grapes!) will help you select the stellar from the so-so in the often confusing world of balsamic vinegars.

To find the best almond extract, we taste-tested 14 different options—which included organic, conventional, and artificially flavored extracts—and even an almond emulsion.

With so many salt brands available, how do you choose? Consult our breakdown of 9 types of salt and a handy guide to swapping one kind for another.

Did your favorite smoke the competition?

We tasted over 100 extra-virgin olive oils from all over the world.

How to shop for, store, and differentiate between styles of this ultimate baking staple.

A guide to buying, storing, and cooking with sticky sweet powerhouse fruit—plus a run-down on our five favorite varieties. 

What to buy in bulk, how to store it, and what you should probably just skip.

And (here’s the fun part) how to really stick to it.

For pepper, turmeric, and cumin like you've never tasted it before, start buying your spices from these businesses.

Dried herbs will never provide the fresh burst of brightness that fresh herbs bring to cooking, but they can lend their signature flavors to all kinds of dishes. Here's how to make the most of whatever kind of herbs you've got.

And, yes, this article does have a chart.

Avoid food waste—and trips to the grocery store—with hearty vegetables, long-lasting dairy, and, of course, bacon.