When I set out to make rhubarb curd, I imagined a jar full of shockingly pink spread to dollop on toast, scones, and ice cream. As it turns out, my eggs were so deep yellow in color that the final result looked more like traditional lemon than rhubarb. A bit disappointing, yes, but the flavor was so lovely that I quickly rebounded from this minor misfortune. More

If you make your own mayonnaise at home, you know that keeping a nice, even emulsion is the ultimate goal. This is, of course, easier said than done. Until now. More

There are a few techniques for getting the last few drops out of the ketchup bottle — storing the bottle upside-down, repeatedly hitting the "57" on the Heinz bottle logo — but none works as impressively as LiquiGlide, a new food-safe, slippery coating developed by a team of scientists at MIT. When it's used on the inside of a condiment bottle, ketchup and mayonnaise magically slide out, as you can see in the video demo below. More

Q: My boyfriend and I purchased some garlic relish thinking it would make a good dip, but it's overly pungent to eat straight out of the jar. I was wondering if any fellow readers had good recipes for this strange substance.

Sent by Mary More

It's nice to keep a few things stashed in the refrigerator for last-minute entertaining emergencies and enhancements. I like to keep feta cheese on hand, for instance, because it lasts longer than most cheeses and offers a nice salty, cheesy punch to any salad, be it grain or lettuce-based. Another favorite is leek confit, a simple, satiny sauté of leeks that will perk up sandwiches or be the starting point of a simple soup or quiche. Read on for a recipe and a few suggestions. More

I first discovered Umeboshi vinegar several years ago when I was cooking a lot of vegan/vegetarian food. It came in handy when I needed some 'of the sea' flavor. This very salty liquid (technically a brine) still has a place on my pantry shelf today, where I add it to recipes like Chickpea of the Sea or sprinkle it over steamed vegetables. More

This week on The Kitchn, a few of us have opted to chat about our favorite weeknight treat. This post took me a while to consider: M & M's? A few bites of ice cream? A chocolate chip cookie with tea? No, there is something a little bit better, something I always keep around the house and indulge in often. More

Almond butter needs no introduction. It's peanut butter's hip younger sibling that went to school at Berkeley, traveled after college, and now look at her! All grown up and populating pantries everywhere. Are you in the almond butter fan club? More

My essential weeknight recipe isn't a specific dish but a piquant and versatile condiment, dipping sauce, and marinade that livens up everything from tofu to meat, vegetables, dumplings, and noodles. More

I'll admit it, I'm a coconut fiend. I eat or drink from this luscious fruit daily. I sip on coconut water and sprinkle generous handfuls of the unsweetened, dried variety all over my morning bowl of oatmeal. But all that is kiddy stuff compared to this coconut butter. It's a sure–fire way to get the maximum concentration of rich, velvety coconut flavor and texture in each bite. More