Watermelon sprinkled with a little sea salt is one of my favourite summery flavour combinations -- and I thought I was super fancy when I paired it with feta - but this watermelon "pokeacute" from Bon Appetit takes the sweet + savoury factor to a whole new place.

When you’re staring down the barrel of days-old leftovers, it’s almost impossible to summon up the creativity to do something, anything, besides shovel them into your mouth in front of an open fridge. There’s no shame in the fridge-shovel game, but breathing new life into the last dregs of yesterday's feast is as easy as picking up a pack of dumpling skins or wonton wrappers.

Did you forget to put the leftovers away? If it's only an hour or two, that's OK, but as the food temperature drops under 60 degrees, the risk of bacterial growth – and food poisoning – increase.

Every day after school, it’s the same scene in my house: My son asks for a snack, I offer up an idea (usually starting with what he chose yesterday or the day before), which he promptly turns down. He might come back to it a few minutes later, after I’ve exhausted all other possibilities, but he never says yes to the first suggestion. He holds out until he know what all his options are.

Herbs are an essential part of cooking, but it isn't always clear how to use them properly to enhance a recipe. This easy-to-read infographic tells you all about the major herbs and the best pairings for them.

Imagine a party where everyone has to arrive and leave at the same time, where some guests are only allowed to talk to two or three other people all night, and there’s a mystery price (anywhere from $20 to $80) that every guest pays at the end. You just invented a group dinner at a restaurant!

The best feta cheese comes packed in a salty, funky brine, and that stuff is pure liquid wonderment. Just as any brine can be used to flavour food, leftover feta brine can be used to whip up cheesy rice; moist, flavorful pork chops; and a crazy tasty pan sauce. (It also freezes very well, which means you can stash it pretty much indefinitely.)

If you’re thinking of donating to your local food bank over the holiday break, the best way isn’t to dig in your pantry for unwanted cans, or even to head to the grocery store with some coupons. What food banks and soup kitchens need most is your cold, hard cash.

Hello, and welcome back to What's Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. Today I wish to talk about a wonderful summertime treat: The American s'more.

We all have opinions on the best apples, but these are the correct opinions. My qualifications: I have eaten a lot of apples. I’ve been lucky enough to taste antique varieties of apples and experimental research varieties of apples. If you would like to know the best grocery store apples, I can tell you about them. If you want the truly best apples, these are harder to find, but I can tell you which ones to look for.

If you live in a relatively urban area, before you head out for a late night, order yourself breakfast. So apps let you order several days ahead from most restaurants or you could also call. Make a simple hangover order—bacon egg and cheese bagel, or breakfast tacos, or corned beef and hash browns—either takeout or delivery. And a coffee. This will solve two problems.

These days, a digital thermometer is up there with a good knife on the list of indispensable kitchen tools, but you never hear anyone recommend their analogue predecessors. That’s too bad: old-school thermometers do the exact same job for a fraction of the price.

The saddest meal of the year is always the one you eat right after visiting family for the holidays. Mine is usually more of a free-range fridge scrounge than an actual meal, and I always have a lot of questions: Are those leftovers too old to eat, or am I just a coward? Who ate all my cheese? Why didn’t I stuff my suitcase with fruit cake?

As the year draws to a close and January 1 begins to loom in a slightly ominous fashion, you may find yourself examining the food choices you made in 2018. Obviously you should regret nothing, but if all this reflection leads to hankering for a salad or two, we have quite a few resources to make sure it’s the best salad possible (including a bacon fat vinaigrette).

You gotta eat, and you might as well eat as easily and deliciously as possible. Here are all the sweet and savoury posts that helped this last year go down just a little more easily.

Like every single component of Christmas dinner, cranberry sauce inspires a lot of feelings. There are can purists — “We need the ridges!” — and there are homemade enthusiasts. Then there are those who like to play around with the genre, infuriating both camps. I bet you can guess which category I fall into.

Holiday entertaining is all about wringing maximum impact from minimal effort. It’s pretty hard to beat a towering pile of caramel-drizzled profiteroles for drama alone, but the mighty croquembouche isn’t a low-effort joint — unless you use your microwave.

Today, upon logging onto Slack, I was greeted with a horror story. Last night, our dear managing editor, Virginia, was making a lentil soup recipe from , only to find it called for a paltry 1/4 teaspoon of salt. “Reader, it was bland,” she told us, to which A.A. Newton replied “I’m going to scream,” because she is basically a salt-rights activist.

In the hierarchy of frozen desserts, frozen yogurt "popsicles" rarely make it into my top 10. Invented as a way to trick children into thinking they are eating "dessert," these icy sticks of fruit and yogurt rarely achieve the texture and flavour required to be considered "indulgent." This is all fixed, however, by swapping "regular" yogurt for the thicker, much more satisfying yogurt cheese.