Kate H. Knapp

Why make your own mustard? Because you can, dammit! And if that's not reason enough, there's no comparison between this and the store-bought stuff. Enough said.

Full of natural ingredients that pack a wallop of intense, true-to-life ginger flavor, this brilliant hack for making real ginger ale will make you a convert.

An exceptionally tender roast and crisp-as-can-be roasted potatoes that will make any meal memorable beyond words.

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here's how they do it. Er, prego.

Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.

This ginger-spiked, Korean-style marinade comes together from pantry staples and takes just minutes to work its considerable magic before you toss the steak on the grill.

Sugo con pomodorini gratinati alla Calabrese. That's how you say the proper title of this recipe in Italian. Uh. We'll just say "More pasta, please." Because you're definitely to be requesting second helpings.

A sorta spicy version of basic beef jerky that's jazzed up with Sriracha sauce. Camping has never been so enticing.

And you thought you didn't have time for breakfast. We're changing that with this handy dandy technique.

Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.

All’Amatriciana—go on, roll that "r" like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.

Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.

If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.

We can't help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.

Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.