From classic and not-so-classic gazpachos to corn chowder and Korean noodle soup, we’ve rounded up 16 of our favorite chilled-soup recipes, perfect for the hottest days of summer. Read More

Source: 16 Chilled Soups to Make the Most of Summer Produce

What is za’atar, the Levantine spice mix we sprinkle on everything from hummus to hard-boiled eggs to roast chicken. How to buy and use za’atar.

Source: What is Za’atar, the Spice Mix That We Can’t Stop Sprinkling?

There’s a lot you didn’t know about lettuce, but Kitchn is here to help.

Source: Lettuce: The Best Ways to Pick It, Cook It, and Eat It

The Food52 Hotline has been around for over nine years, so it’s no surprise that some of the most common cooking questions have come up again and again. How to substitute cornstarch is one of them (see, for instance, this thread from 2012 or this one from 2015 ). Today, we’ll be tackling this topic once and for all!

Source: The Best Cornstarch Substitutes for Cooking & Baking

Summer corn is here and it’s sweet, juicy, and waiting to be made into salads, soups, and salsa. Here’s what you need to know to buy it, store it, and cook it.

Source: What You Need to Know to Make the Most of Summer Corn Season

Can you substitute whole-wheat flour for all-purpose? As whole-grain baking becomes more popular, so does this question. The answer often goes something like: Well, yes, and no. “You can take your recipes and start substituting whole-wheat flour for a portion of the white flour,” the team at King Arthur Flour writes in Whole Grain Baking.

Source: Whole-Wheat vs. White Flour: What’s the Difference?

How to shop for and cook with harissa, the spicy, peppery, fruity, and bright condiment that we add to scrambled eggs, mix into yogurt, and slather on chicken.

Source: What Is Harissa, the Spicy, Peppery Condiment We Will Never Quit?