Use the power of fat to release flavor from the lemons, strawberries, and chiles for the brightest tasting lemonade you'll ever make. | Continue reading
Memorial Day Weekend is fast-approaching, and some of our best-testing kitchen equipment is on sale. We rounded up the best deals on top-performing brands, including Breville, Vitamix, All-Clad, Weber, and more. | Continue reading
This classic flambéed banana-and-caramel dessert comes together in minutes in a single skillet, making it both impressive and so easy. Served with ice cream, it's a dessert that should be on any cook's list of quick hits. | Continue reading
You can make our creamy banana ice cream with just one ingredient—but a couple of pantry ingredients make it so much better than any other "nice" cream. | Continue reading
Studded with pineapple chunks, bananas, crunchy pecans, and coated in a tangy cream cheese frosting, hummingbird cake is an opulent dessert that’s been a mainstay of Southern tables since the 1970s. | Continue reading
Is there a hard time stamp on how long a cup of coffee retains its freshly brewed flavor before it's past saving and might as well be thrown away? We investigated. | Continue reading
Espresso machines can be semi-automatic, super-automatic, automatic, or manual. Here are the differences between each. | Continue reading
The SE team pulled together six brands of full-fat cottage cheese (from Good Culture to Friendship to Daisy and more) you're likely to find in your local supermarket, and forced the SE team to methodically, empirically, scientifically! taste their way through them all in a quest … | Continue reading
Filled with tender shreds of pork coated in a spicy and smoky red chile sauce, these rojos de puerco tamales are packed with punchy flavor. | Continue reading
Everything you need to know to make great Mexican tamales at home–from making, shaping, and filling the masa, all the way to the cooking. | Continue reading
These shredded chicken and green salsa tamales are inspired by my family’s version, but I’ve added a few of my own twists—finely chopped crisped chicken skin is folded into the filling for a richer flavor, and ground coriander is added to brighten the sauce. | Continue reading
We spoke to sommeliers and wine experts to find the best wine fridges. We also noted any special features, like multi-zone temperature control. | Continue reading
The secret to the incredible flavor in this limeade is layers and layers of infusions: We infuse lime peel oils into sugar while simultaneously infusing spicy jalapeño into those oils. Then we infuse cooling cucumber into tart lime juice before blending it all for a refresher tha … | Continue reading
The social season is upon us and Lady Whistledown has returned—and so has our appetite for scandal and sumptuous fare. The new season of Netflix's Bridgerton drops on Thursday, May 16. Make one of these recipes for scones, cream puffs, biscuits, tea sandwiches, and more to eat wh … | Continue reading
Natural peanut butter and other nut butters are prone to separation. We tested nine methods to find the best one for keeping them combined. | Continue reading
Say goodbye to bland banana bread. For a striking loaf with a deep mahogany crust, tender crumb, and the most intense banana flavor, we cram six bananas into the batter. | Continue reading
Made with a luscious vanilla pastry cream, ripe bananas, and vanilla wafers, this simple banana pudding is the very best version you can make at home. | Continue reading
This fruity, spicy, refreshing lemonade uses the natural oils in lemon peel as a solvent for the spicy capsaicin in hot red chiles to create a potent and flavorful spicy lemon syrup. | Continue reading
These cookies get their rich banana and toffee flavor from caramelized bananas and brown butter. Customize them with chocolate chips or toasted coconut flakes. | Continue reading
This bright and refreshing iced coffee is made with fresh lemon juice, sugar, and strongly brewed coffee such as cold brew, espresso, or an iced coffee concentrate. Often dubbed the "world's first," it's good enough to also be ranked as the "world's best." The secret to making it … | Continue reading
Make a perfect banana split, loaded with three types of ice cream, three sauces, nuts, whipped cream, cherries, and anything else you want to throw on top. | Continue reading
Twelve of our best recipes that feature cucumbers, including salads, sandwiches, stir-fries, slushes, and refreshing infused water. | Continue reading
This silky strawberry sauce recipe is quick and versatile. Drizzle it on ice cream, cake, custards, yogurt, and more. | Continue reading
Shrimp is delicious no matter how you prepare it, but for seafood that’s ready in less than five minutes, give it a dry-brine and a quick toss in the air fryer. | Continue reading
A mainstay of Nigerian cuisine, my groundnut (peanut) stew features chicken and chunks of beef simmered in a velvety, aromatic peanut sauce. Spoon it over rice, plantains, or sweet potatoes for a filling meal. | Continue reading
Smoky, juicy, and savory chicken satay is one of Indonesia’s most beloved dishes—and with a set of skewers and a grill, it’s actually quite easy to make at home. With a few techniques I’ve picked up from my family, you may even be able to make satay that’s as good as my mother’s. | Continue reading
Served with a savory peanut sauce and loaded with fresh vegetables, boiled eggs, and fried tofu or tempeh, gado gado is an iconic Indonesia dish that’s fit for both dinner parties and easy weeknight meals. | Continue reading
For Mother's Day (or any other day), here are some extremely safe, very straightforward recipes you can make with the help (or with the chaotic distractions) of a baby. | Continue reading
This tart has a caramel-like sauce, tender cabbage, nutty Gruyère cheese, and a crispy crust for a vegetarian centerpiece that's gorgeous and delicious. Make it for Mother's Day or any other special occasion. | Continue reading
Across the Midwest and Southeast, trillions of periodical cicadas are emerging right now. Here's how to harvest them, prepare them, and eat them. | Continue reading
This low-effort dessert with gooey dulce de leche, sliced bananas, and whipped cream is a British classic—and is one I bring to every dinner party. | Continue reading
Here are 14 blackberry recipes that feature ripe purple berries at their peak. Cake, ice cream, jam, and even a few cocktails are made sweet and gorgeously hued with fresh blackberries. | Continue reading
For thin, crispy crepes at home, it’s helpful to have a dedicated crepe pan. We tested 12 of them to find the four best pans for every budget and situation. | Continue reading
Skip deep frying and use your air fryer for easy, juicy katsu-style chicken encased in crunchy panko bread crumbs in under an hour. | Continue reading
Spinach-artichoke dip is the perfect party appetizer—our recipe nails the ideal proportion of spinach to artichokes, and a trifecta of cream cheese, mayo, and sour cream give the dip its ultra creamy texture. Baked until golden and bubbling, it's the perfect pairing for any crack … | Continue reading
This rice cooker, which is a staple in many Asian American households, makes perfect fluffy rice every time. It would make a wonderful gift that'll keep on giving this Mother's Day. | Continue reading
Loved by Malaysians the world over, “masak lemak” is one of the most popular styles of cooking in Peninsular Malaysia and refers to cooking in coconut milk. You can prepare almost any ingredient in this style—and I especially love cooking spring vegetables like fiddleheads and fr … | Continue reading
This salty-sweet peanut–butter banana smoothie takes all of five minutes to whizz up and gets extra creaminess from whole milk, nut butter, and frozen bananas. | Continue reading
A wide-ranging collection of our favorite Chinese recipes to make at home, from Macanese-style pork chop sandwiches to gong bao ji ding to claypot rice and toothpick lamb. | Continue reading
Air-frying broccoli isn’t complicated, but there are a few tricks that’ll help you make it truly superb. Make perfectly crisp broccoli with our basic recipe—and dress it up with our five easy, delicious variations. | Continue reading
Alka-Seltzer contains two key ingredients—baking soda and citric acid—that react to form sodium citrate, the emulsifying salt that is the secret to all processed cheese sauces. This recipe leverages that salt to give you the smoothest, creamiest cheese sauce in under 5 minutes. | Continue reading
The Breville Bambino Plus espresso machine has been our top pick for years. It’s easy to use, quick to heat, and pulls excellent espresso shots. Right now, it’s 20% off. | Continue reading
Made with cooked eggs, sauce gribiche is a classic of the French kitchen. While traditionally an emulsified sauce, many versions today are broken, and it can be made well either way. Here we explain the tricks and techniques for making both versions successfully. | Continue reading
Juicing a handful of lemons at the beginning of every week is one of our editor’s best tips for saving time when cooking. | Continue reading
With a rich nuttiness and bold flavor from shallots, garlic, red chiles, palm sugar, and tamarind paste, peanut sauce is a delicious staple in Indonesia and other parts of Southeast Asia. Here’s how to make it at home. | Continue reading
This white spice paste is the cornerstone of many Indonesian meals and is the base of many other essential flavorings within the cuisine. Plus: Having a jar in my fridge means I can whip up my favorite meals at a moment’s notice. | Continue reading
All you have to do is press puff pastry over the asparagus spears, lemon zest, goat cheese, and fresh thyme, bake, and flip for a beautiful spring tart that takes less than an hour to prep, including bake time. | Continue reading
While this agave spirit is practically synonymous with margaritas, its different varieties—bright and grassy blanco, rich and mellow reposado, dark and smoky añejo—make tequila amazingly versatile. From refreshing Palomas and Shandy to Sazarac and Negroni-adjacent cocktails, the … | Continue reading