When reader babygrace requested a post about silken tofu, I knew we would have to consult Andrea Nguyen, author of the outstanding new cookbook Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. Andrea happily obliged, explaining what makes silken tofu different from regular tofu and sharing plenty of tips for buying, storing, and cooking this versatile ingredient. More

Budget Wine: 2009 Flavio Roddolo Dolcetto d'Alba
Region: Piedmont, Italy
Average Price: $19

This 2009 Dolcetto d'Alba from Flavio Raddolo is another delicious wine that I recently picked up at our local wine store... More

Some people think health-conscious food is boring or bland. (Open any pre-packaged portion control meal from the freezer section at your local grocery store and you'll see why.) But the truth is, flavor doesn't always come with extra calories. More

It might seem finicky, but in recipes calling for specific internal cooking temperatures—a roast, for example, or egg-based desserts like cheesecake—a thermometer can make all the difference between a perfectly done dish and one that's overcooked. You may even find once you get in the hang of using a cooking thermometer, you'll come to rely on it in recipes that don't specifically call for it. More

I love my slow cooker. Really, I do. I used to think of it as this contraption that my mother would use to murder a perfectly good roast (sorry, Mom), but now I use it at least once a week to save time and add serious flavor. Here are a few great recipes to try out, including a dessert dish! More

As you know, it's Reader Request Week here on The Kitchn, and one request came through loud and clear: more one-pot meals, 5-ingredient, and leftover-worthy recipes! So it's perfectly clear what needed to happen this week: a simple and delicious weeknight chili. More

Many readers requested tips and help for eating gluten-free this week, and we came across one awesome resource for the new (and experienced!) gluten-free cooks out there. No, this Tumblr won't teach you how to cook gluten-free vegetarian meals or show you how to substitute quinoa for wheat, but it will give you a good belly laugh over some of the challenges you face when eating gluten-free — and sometimes that is just as helpful and cathartic as all the tips in the world! More

It's Reader Request week, and you've asked for more ingredient spotlights. Since so often our weekly cheese column already is a specific profile on an ingredient—that is, cheese—it might be appropriate to deflect just a bit. This week we're highlighting a favorite accompaniment for cheese, which deserves the spotlight to itself. More

Q: Hola! With one week left in Mexico City, I'm thinking about what food and cookware items I should bring back. I want to bring items that are safe and legal to transport, much less expensive here or not available in the US, and that I will actually use. Do you have any suggestions? More

Today I joined my family for a lazy afternoon in the park. The sun was blazing, we rode our bikes, a water fight ensued, which we followed up with some serious napping. When we woke up to a subtle, perfect breeze, we dove into this tofu "egg" salad with gusto. More