Paprika contains one simple ingredient, but how it comes together is a little more complicated. Here's what we discovered ...

Every spice has to come from somewhere, and the vegetable that serves as the source of paprika will likely surprise you since ...

Sweet, hot, or smoked, this pantry staple is worth getting to know better. Made from a range of dried and ground peppers, ...

However, there's a tasty twist that can elevate your culinary experience -- swapping smoked paprika for the sweet variety.

I am always stopping when a recipe these days says “paprika”. Should I use the Spanish one in my pantry that is “sweet smoked” or my plain Hungarian one? Apart from the obvious smokiness ...

Portuguese cooks use paprika to flavour fish stews and salt cod. Experiment with the different varieties, using smoked paprika to bring a smoky richness or hot paprika to really attack the ...

Smoked Spanish paprika is made from a special variety of pimiento that is smoked slowly over oak. It has an intense smoky flavour and is quite different to the more familiar Hungarian variety.

Remove the sausage casing before slicing. Tip 4: To lessen the heat of this dish, substitute hot smoked paprika with sweet smoked paprika.

Begin by heating the vegetable oil in a large pot over medium heat. Proceed to add the chopped onions, bell pepper, celery ...

For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went ...