There are a ton of different Doritos flavors that have been created throughout the years. There are some good ones (Cool Ranch for life!) and some not-so-good ones. This latest chip, however, might be the most fascinating of them all. These black garlic Doritos that you see above are being sold exclusively in Japan for Halloween.

<p><a href=’http://www.thekitchn.com/we-need-to-talk-about-these-black-doritos-in-japan-236888′><strong>READ MORE »</strong></a></p>

Chicken nuggets in almost any form beyond homemade are a much-demonized convenience food. It’s difficult to call which presentation of convenience is more polarizing: the drive-thru chicken nuggets or the box of frozen chicken nuggets. Truthfully, I once held the same distain for both and swore up and down that my future kids would never eat mass-produced nuggets. Ah, how little we know about parenting before we are parents.

Life with two kids and two working parents has given me a heavy dose of reality. Now I realize that frozen nuggets can equate to an easy meal that all of my family will enjoy. We aren’t eating them every night (or even every week), but I wanted to be sure that when we did, the frozen nuggets were ones I could comfortably feed my family when I need to pull off a miracle meal.

<p><a href=’http://www.thekitchn.com/taste-test-frozen-chicken-nuggets-235247′><strong>READ MORE »</strong></a></p>

My office has witnessed The Case of the Missing Spaghetti, The Hidden Brown Rice, and most recently A Summertime Spring Roll Mystery. Clearly there’s an office lunch thief among us. And while I have my suspicions, I’ll leave cracking The Case of the Office Refrigerator to the professional sleuths.

Instead, with apologies to Nancy Drew, let’s focus on six proactive ways to make sure your lunch meets the right mouth.

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Confession time: I make cookbooks for a living, but I don’t treat them nicely.

I treat my authors nicely — I love being their literary agent; it’s an honor — and I love the cookbooks we’ve made together (I hold them tight and sing them to sleep and feel all sorts of joy-sparks when I look at them). But let’s not be precious about it.

<p><a href=’http://www.thekitchn.com/7-insider-tips-for-getting-more-out-of-your-cookbooks-235215′><strong>READ MORE »</strong></a></p>

You finally took the plunge and invested in a good knife — or maybe a few good knives. Either way, you’ve spent good money and your blades deserve a storage place that will keep their edges pristine for as long as possible. Here’s what not to do, and three ways to do it right.

<p><a href=’http://www.thekitchn.com/the-most-important-thing-to-know-about-storing-your-knife-235243′><strong>READ MORE »</strong></a></p>

Vegetable tagine, a North African stew of spiced vegetables, goes from freezer to table with the help of an array of frozen veggies and trades the eponymous tajine for a slow cooker set to low.

With a few extra ingredients, you’re six hours closer to turning the contents of your freezer and pantry into a rich, flavorful dinner. Here’s how you bring this colorful freezer-to-table meal to life.

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Skillet cornbread was a delicacy of my childhood — my mother would bake up a batch for eating with chili or as a special breakfast treat — but it wasn’t until adulthood that I realized my mother had been making her from-scratch cornbread from that little blue box of Jiffy mix.

Her secret for the best cornbread — and one to adopt whether you are baking from a box mix or from scratch — is to preheat her cast iron skillet before adding the batter.

<p><a href=’http://www.thekitchn.com/one-tip-for-better-skillet-cornbread-235240′><strong>READ MORE »</strong></a></p>