According to the American Diabetes Association, 25.8 million people in the United States have diabetes, and 79 million people are considered prediabetic. With those staggering numbers, it's no wonder many cooks are in search of healthy meal ideas for those living with diabetes. Registered dietitian and certified diabetes educator Angela Ginn gave us some tips for satisfying, diabetic-friendly meals, as well as her recipe for tasty tri-color lentil soup. 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

When it comes to the topic of caramelized onions, Slate writer Tom Scocca is disgruntled. Specifically, he is dissatisfied about the downright lying that goes on in recipes about how long it takes to caramelize onions. He points out examples of cookbook authors and writers implying it takes as little as 5 to 10 minutes to create dark caramelized onion. He's calling fiddlesticks on this fiction: How long does it really take to caramelize onions, and why do recipe writers pretend otherwise? More

It's back to basics! How to cook a big pot of rice to go with dinner is one of the first lessons many of us learn in the kitchen. It's an easy and straightforward process that can nonetheless feel like a culinary triumph when you're first starting out. Here's how we do it. What's your technique? More

Stir-fries aren't usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what's-in-the-fridge meals, which is part of their charm. But not so with this recipe. I chose these particular ingredients deliberately, picking up pork tenderloin for a mid-week treat and adding lots of fresh spring vegetables for crunch. More

While I love the idea of a little hand-held, deep-fried ringlet of sweetness, most doughnuts make my teeth hurt and coat the roof of my mouth with a fatty film, so I avoid them, and most other overly sweet desserts. But I do like a challenge, so lately I have been playing around in the kitchen with the idea of a savory take on sweets. This week my inspiration came as I eyed a bag of sour cream and onion potato chips at the corner deli, displayed next to a box of powder sugar doughnuts.

At home I had Vidalia onions, scallions and even some garlic scapes so I toyed with some recipes using all three of these onion relatives plus sour cream to help with the leavening. The result was a barely sweet, cakey, light doughnut that I couldn't stop eating.

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Sometimes the best kitchen discoveries aren't because of a fancy new pan or the latest addition to your cookbook library. Sometimes they happen by pure accident. Some of a chef's most cherished recipes probably came about from a careless error or minor mishap. That's what happened with the case of my English Muffin French Toast—a delicious mistake I will happily make again and again. More

Lentil soup has a lot going for it. You can make a big pot of it in about thirty minutes, which will then last all week. One bowl is hearty and filling enough to last you to the next meal, but it's also one of the healthiest dishes you can put on the table. And if you think of lentil soup as bland and boring, it's time to get cozy with the spice cupboard. More

Who: La Cornue
What We Noticed: La Cornue, best known for their stoves, makes heavily handsome and luxurious French-style kitchens, gleaming with enamel and brass. But they are also adapting to more modern tastes with this clean-lined induction stove. It looks more like a desk than a range -- furniture for the home. The accompanying oven hides its controls behind a hinged panel and also manages to look more like furniture than an appliance.
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Socca is easy to love, as I learned several summers ago when a friend made a big batch as an appetizer for a backyard party. The crispy-edged and pancake-thin slices have that sweet and nutty flavor of chickpeas, but they're also a little smoky from some time under the broiler. Since the recipe is naturally gluten-free and vegan, it's a winner for any dinner party crowd. More