The Instant Pot craze is in full swing — and with good reason. These handy kitchen devices are a shortcut to making stews and sauces, tenderizing tough and inexpensive cuts of meat, and making most ...

To food editor Shilpa Uskokovic, when it comes to home cooking, cheap is the greatest compliment. Each month, in What a Steal, she’s sharing a highly craveable recipe—and showing us how to save some ...

Dinner's about to get way more flavorful.

Beef comes in so many forms — ground, roast, shank, steak, and so on — and is an ingredient that many have in our freezers a lot of the time. But finding inspiration for how to prepare it can be tough ...

Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. Like many millennials, I spent much of my 20s broke. Freelance-writer, ...

“People’s hatred for cleanup is profound,” says Jamie Oliver. The bestselling cookbook author and award-winning television host knows that sometimes the difference between home cooking and ...

Because you’re not made of money. By Tanya Sichynsky Tanya Sichynsky writes The Veggie, New York Times Cooking’s weekly newsletter dedicated to delicious vegetarian recipes. Expensive ingredients do ...

If you’re like us, you’ve probably said those words at the grocery checkout recently. Staples like eggs and milk continue to get more expensive (egg prices were up 92% between March and April, ...