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What's the difference between a jalapeno and a habanero? A lot. And you want to know exactly what that difference is before you swap one for the other. Here, all the subtle nuances you need to know.

"These hit the flavor spot." "Delicious." "I’ll make these again." That's what folks are saying about this recipe.

"The most tender, buttery steak we’ve ever had." "Utterly and perfectly indulgent!" "Amazing." Just some of the accolades folks are heaping on this elegant grilled tenderloin.

This excerpt from Notes On A Banana: A Memoir of Food, Love, and Manic Depression, shows how the author came to find his true love and fall in love again with food.

In this simple one-pot supper, chicken thighs are bathed in a sauce that's informed, though not overwhelmed, by lemon. Warning: You're gonna wanna spoon that sauce onto everything.

A one-pot wonder of a small mountain of greens, caramelized onions, andouille sausage, and plenty of slurp-worthy pot liquor.

In this episode, David and Renee discuss that mom kind of love and interview several moms about their cooking secrets.

Beans and rice is a staple dish in many cultures. But it’s something sorta special in Cuba. Words can't quite do it justice, actually.

We tell you exactly how to make fried clams. Whole belly ones, natch, which of course are the best. And it's soooo easy.

A little spicy, salty, and sweet and altogether satisfying. A weeknight salvation when you need dinner pronto but you want something that's not predictable or boring.

Rite of passage as well as rite of tailgating, Frito Pie is legendary. In case you'd forgotten about it, here's how. Serve it as-is or glam it up with anything you like.

Not sure what to do with that mountain of sweet summer tomatoes? This sweet and savory tomato jam is the answer.

Teriyaki has become synonymous with an overly sweet and sticky sauce. That's a shame. This easy salmon teriyaki recipe keeps things perfectly in balance.

A stupendously simple yet superlatively stunning salmon recipe that requires no swimming upstream, we promise.

Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.

Dressed in a succulent citrus marinade, these sweet marshmallows from the sea are a cinch to make. In the time it takes to heat the grill, they'ree infused with flavor and ready to roll.

Baking up a bread storm? We've got you (and your loaves) covered. Both figuratively and literally.

Beautiful burger buns. Were ever three words joined in such harmony? There are a lot more lovely things to be said about these pillowy specimens of bread awesomeness.

What did our discerning testers say about this recipe? "Wildy satisfying." "Zesty." "Quick and tasty." "A marriage made in heaven." "A stunning nosh." And they should know.

With one taste of these quesadillas, we sighed and said, "Okay, so THAT'S what you're supposed to do with squash blossoms!"