Christopher Michel, MFA, MA

Shipt, the app-based grocery delivery service, is like Uber for groceries. But how does it work, and is it worth it? Here's a review from a writer tried it for several months.

While we're proud of every recipe that goes up on the site, there are always a few real standouts — recipes that, for one reason or another, Kitchn readers love and come back to over and over. These are the 10 most popular recipes of the year.

It seems like there are dozens of ways to do everything from boil eggs to cook bacon, and it's hard to know which way is going to offer the most consistent results, with the least amount of fuss. So we decided to start trying them out, and see what we found!

Growing up, candied orange peels were always on the table with the Christmas cookies. And I always liked them much better.

Thanksgiving is nothing if not a feast, and few places know how to feast as well as the South, where hearty, comforting foods have a long history. Here are ten recipes that you're likely to find at a Southern Thanksgiving.

Here's a trick that food stylists use, which is perfect for lunchtime meal prep. It keeps apples from browning and doesn't impart a lemony flavor.

Rotisserie chicken tacos are a fast, healthy, meal that practically ready to eat when you walk in the door. They're also inexpensive and a huge family hit. What could be better?

Donatos, a pizza chain from central Ohio, makes their Hawaiian pizza with almonds and cinnamon. It's very good. Here's why it's worth making your own Hawaiian pizza this way, with a little advice on which ingredients to use.

Leeks are one of those vegetables we don't use often enough. A milder cousin to the onion, they pair beautifully with other veggies in soups, braises, and risottos. Here's all you need to know about how to cook with leeks, including our favorite recipes.

The rutabaga is one of the more underused vegetables in American cooking. But it's distinctively peppery-sweet flavor can add a lot to a dish if it's used correctly. Here's everything you need to know about buying, preparing, and eating rutabagas.

Spinach is often a "love it or hate it" kind of vegetable, but we want you to be solidly on the side of loving it! Here is everything you need to know to become a spinach fan, including how to cook with it, and whether or not it's safe for dogs.

Steamed artichokes are quite simple to prepare, and a delicious way to elevate a weeknight meal. but there's plenty more you can do in the kitchen with artichokes and artichoke hearts. Here's everything you need to know, plus our favorite recipes.

Learn everything you need to know about buying, preparing, and cooking with fennel, including our favorite recipes.

The humble celery stalk is not just for sad dieters! This ingredient pulls more weight in the kitchen than you may realize. Here's what makes it so great, plus all the reasons to cook with it, and our favorite recipes.

Here it is, everything you ever wanted to know about sweet potatoes, from how to select and store them to whether sweet potatoes are Paleo-friendly, and whether dogs can eat them. Plus our favorite recipes and leftover suggestions.

Kale, the incredibly popular dark leafy green also happens to be incredibly tasty and fun to cook with, as well as pretty nutritious. Here we answer all your questions including where it comes from, how to use the different kinds, and whether dogs can eat it.

Beetroots are one of the prettiest, tastiest, and easiest to cook vegetables you can have in your kitchen. Here's everything you need to know about buying, storing, preparing, and cooking with beets.

What okra is, plus how to buy it, store it, cook it, and freeze it. We also share our top four okra recipes.

Learn how to pick, store, and use Romaine and other types of lettuce.

Here’s the final recipe in our series of fresh ideas for lettuce. It was a lot of fun to page through some of our favorite cookbooks, looking for crunchy, crispy lettuce recipes that offered a new twist on this basic green. And oh boy, we may have saved the best for last. This recipe may look a little strange on the surface, a little unexpected, but let me tell you: I ate this 10-minute stir-fry twice this week, and it’s on the menu for next week too.