Pineapple can add a tropical touch to dishes, and the versatile fruit lends itself to cooking methods including dehydrating, smoking and pickling, chef Rob Corliss writes. It can be used to flavor drinks and desserts, made into a jam for French toast, and add sweetness to salsa.

Leftover Parmesan rinds add umami to soups, beans and other brothy dishes, writes Julia Sherman. Parmigiano-Reggiano offers the best complexity of flavor.

Chef Sarah Stegner established a hotline to provide advice for people who are cooking at home more amid the coronavirus outbreak. "Our goal is to help you plan a nutritious, balanced meal with what you have at home and make it possible for you to be comfortable cooking for you and your family," said Stegner, who is the chef and co-owner of the Prairie Grass Cafe in Northbrook, Ill.

Using beer in the braising liquid for corned beef helps tenderize the meat, thanks to the acids and tannins in the brew. Food & Wine Culinary Director-at-Large Justin Chapple recommends braising corned beef in a mixture of water and pale ale flavored with onion, garlic and bay leaves.

Potatoes are an inexpensive comfort food that offer versatility and variety to fast-casual menus, writes Barney Wolf. While fries and potato chips dominate the spud's offerings, some restaurants are using potatoes as the main dish, such as McAlister's Deli's gourmet baked potatoes topped with vegetables, meat and cheese.