Better Than Bouillon is the inexpensive pantry staple that I always keep on hand, especially in the winter. It's good for so much more than just stock in a pinch.

I was as surprised as anyone to find myself on a Saturday afternoon in October doing a mashed potato science experiment.

1. Fill a large stockpot with water, add sweet potatoes & bring to a boil. Reduce heat & cook 10-15 minutes, until potatoes are fork-tender. Drain & cool 10-15 minutes, or until room temperature. 2.

In a small bowl, combine the brown sugar, salt, crushed red pepper flakes, garlic powder, and paprika. Set aside. Using a mandolin or very sharp knife, thinly slice the potatoes. Add them to a bowl of ...

If you're making your own French fries, you may be wondering which variety of spud you should use to get the crispiest result. To get you the best possible answer, we spoke to chef Laurent Tourondel ...

Learn how to make perfectly crispy homemade potato chips with Kent Rollins! In this video, Kent takes you through a simple step-by-step process for creating golden, crunchy potato chips right in your ...

During summer get-togethers, potato salad is one of the most recognizable items on any backyard food table. As a cold salad packed with flavor, it fits naturally next to burgers and hot dogs, scoops ...

Here's how we like to elevate the simple snack with seasonings or a touch of cheese, and use it in recipes from omelets to salads and casseroles. Ashley Day is Food & Wine's associate editorial ...