It’s high time we take ranch dressing beyond salad, and a warm baked potato is just the way to do it. Paired with crisp crumbled bacon and snipped chives, a drizzle of tangy, herb-flecked ranch dressing boosts this sidekick to miracle meal status.

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A party’s not a party without a solid party mix, right? So Halloween festivities are no excuse. A big bag of Chex Mix from the grocery store will work in a pinch, but toss together your own easy mix and your guests will be most impressed. Plus, there are marshmallows and candy in this one.

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My lack of very essential American food experiences is something of a running joke around the office. I don’t own a microwave or a slow cooker; I have never eaten meatloaf or, until recently, spaghetti squash (it’s delicious, it turns out, especially when it’s dressed with a creamy, tomatoey sauce); I have been to Trader Joe’s probably once in my life, which is also the number of times I have eaten a Big Mac; and I have yet to try an Egg McMuffin.

My food naïveté (we’ll call it that because it sounds better than ignorance) is largely due to the fact that my mother is German.

<p><a href=’http://www.thekitchn.com/why-apple-cake-is-better-than-apple-pie-236529′><strong>READ MORE »</strong></a></p>

This is the quick weeknight meal that takes everything you love about Buffalo wings, from the fiery sauce to the creamy blue cheese to the crunchy celery, and stuffs it into a warm baked potato. It’s just one of the reasons I like to cook an extra chicken breast or two for the week.

<p><a href=’http://www.thekitchn.com/buffalo-chicken-stuffed-potato-236628′><strong>READ MORE »</strong></a></p>

It’s hard to find wholesome treats among the chocolate, candy corn, and gummy candies that fill the Halloween season — but here’s one that still keeps the sweetness intact. Thanks to apples and nut butter, this fun-looking (and better-tasting) marshmallow treat is something that won’t make your teeth hurt from being too sweet.

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So you just purchased a new carbon steel pan. Maybe you pulled out the big bucks and splurged, or just picked up an inexpensive one at your local kitchen store. Either way, take care of your new pan, and it will take care of you — in the form of delicious, perfectly cooked food that won’t stick!

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So, does Goya really make the best canned chickpeas around? We tasted a slew of the most widely available cans of chickpeas to find out.

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We already know that the combination of noodles and peanut sauce is a winning one, so don’t skip on bringing that magic to ramen soup. Sounds odd at first, but the resulting rich and nutty broth will have you thinking otherwise.

<p><a href=’http://www.thekitchn.com/hack-your-ramen-with-peanut-butter-236364′><strong>READ MORE »</strong></a></p>

You might not be traveling to Oktoberfest this year, but that doesn’t mean you can’t make a recipe (or two) that celebrates some of Germany’s iconic flavors and dishes. Whether it’s a hearty pot roast, a quick weeknight meal of kielbasa and Brussels sprouts, or a dozen gorgeous Black Forest cupcakes, this roundup of recipes for Oktoberfest has you covered.

<p><a href=’http://www.thekitchn.com/bavarian-rhapsody-a-german-menu-for-your-personal-oktoberfest-236966′><strong>READ MORE »</strong></a></p>

Lentils are a hearty addition to any dish, yet they are often an underused ingredient. They cook quickly, especially when compared to other legumes or beans, and are just as versatile (they work in burgers, soups, and salads). So if you aren’t in the habit yet, making a big batch on Sunday means a week of delicious meals at your fingertips. Whether you’re new to lentils or just want a refresher on cooking them, here are five tips to help you make a pot to be proud of.

<p><a href=’http://www.thekitchn.com/5-tips-to-help-you-make-a-better-pot-of-lentils-236370′><strong>READ MORE »</strong></a></p>