What if the key to richer, more satisfying meals has been hiding in your kitchen all along—disguised as one of the most misunderstood ingredients?

Give your favorite beef stew more flavor depth with this umami ingredient. It's easy to add and you can keep it on hand in ...

If anchovies gross you out, know this — compared to what people ate before there were anchovies, they're practically cake and ice cream. Because until about the 16th century there were no anchovies as ...

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Anchovies ...

Sardines are larger with a flaky texture and are typically cooked and canned, offering a flavor similar to tuna. They are rich in protein, vitamin D, and omega-3 fatty acids. Anchovies are smaller, ...

I've written about my love for anchovies before: I use the satisfyingly salty tinned fish to make salad dressings, dips, and pastas, and will happily eat them on their own as a snack. While many ...

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 ...