Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. Powdered bouillon is one of those ingredients that gets an unfairly bad rap.

Whether picked fresh from your garden, or simply bought in your local supermarket, tomatoes are a staple in many household kitchens across the country. Generally, at their tastiest later on in the ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Listen — I know what you’re thinking. Isn’t this redundant? Won’t it make the tomatoes too salty? You’re not supposed to use bouillon that way! I hear you. But I am here to tell you this is a match ...

This is Highly Recommend, a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. I can’t remember the last time I used a full 6-ounce can of ...