Do you have a sage plant at home and harvested some fresh leaves, but you don’t know how to use them just yet? Or maybe you’re trying to decide whether or not you should dry out the leaves to store ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Salt and (good) pepper can get you pretty far in ...

With its alluring, downy, grey-green leaves and lingering depth of flavour, it's hard to resist the pungent appeal of sage. Along with parsley, it's perhaps the herb we've leant on most heavily in ...