Making sea urchin pasta is a lot like a toddler playing with Play-Doh: There are a million right ways to do it, and most of them are salty and delicious.

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• J. Kenji Lopez-Alt:

  Walk into any Japanese fish market, and you'll see neat rows of sea urchin roe sold in little woode

• J. Kenji Lopez-Alt:

  For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies

• J. Kenji Lopez-Alt:

  The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a

• J. Kenji Lopez-Alt:

  I like to think of deviled eggs as a suit. The egg white and filling are like the jacket and pants

• J. Kenji Lopez-Alt:

  In its pure crystalline form, MSG can be added to soups, stews, sauces, and stocks to add a rounded

• J. Kenji Lopez-Alt:

  Like regular table salt, MSG can also help boost our perception of other existing flavors. Tomato s

• J. Kenji Lopez-Alt:

  Kombu isn't the only food rich in glutamic acid, though it may be the richest.

• J. Kenji Lopez-Alt:

  Like broccoli, their closely related cousins, Brussels sprouts benefit from extremely high heat and

• J. Kenji Lopez-Alt:

  Brussels sprouts are unique creatures. When cooked poorly, they can give off a strongly sulfurous a

• J. Kenji Lopez-Alt:

  If you want to get really crazy, Brussels sprouts love cured pork. Crisp up some bacon, pancetta, o