What’s the little container filled with big umami flavor you keep tucked in the refrigerator door or pantry shelf? Worcestershire sauce? Miso? Tomato paste? Yes, yes and yes, but more recently, I’ve ...

Hint: It’s the key to a stellar Caesar salad. Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at ...

Anchovies, some of us love them, some of us don't, but none of us will be able to deny their extraordinary role as team players in our recipes today. Puttanesca sauce has a short, but very colorful, ...

What do you think is the most polarizing food? There are definitely plenty of ingredients that various people prefer, but I think anchovies are probably the ingredient for which many people have a ...

There are, at this moment, thousands of little anchovies hiding from the sun. They are curled up inside tin-lined sanctuaries somewhere in southeastern Pennsylvania, not unlike how I curl up next to ...

Editor’s Note: Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for life. She might be ...

Even people who don’t normally like anchovies will swoon over these small pastries, which are not so much eclairs but rather delicate, buttery savories. Regardless of the name, they make a delightful ...

Anchovies often stick to the side of a chef's knife, making it hard to cut them into small bits. Here's a better way to mince anchovies; next week, we'll feature another method. Use a dinner fork to ...