This savory applesauce is full of apple flavor and celebrates my love of sweet, sour, and spicy—all in one bite. Pair it with roast pork, chicken, good cheese, or even pancakes. | Continue reading
We wrapped, unwrapped, stained, and cleaned 10 reusable food wraps to find versatile options that help keep produce, bread, and more fresh. | Continue reading
Traditional poached chicken recipes are usually a guessing game of timing and temperature, leading to meat that's either undercooked or dry and stringy. Our unconventional cold-start method is worlds better, producing chicken that is plump, tender, and juicy. | Continue reading
The SE team has pulled together 11 brands of unsalted butter (everything from Kerrygold to Land O Lakes and more) that you're likely to find in your local supermarket, and methodically, empirically, scientifically! tasted its way through them all in a quest to identify the very b … | Continue reading
In Jerusalem, hummus isn't just a dish—it's a cultural icon. Cookbook author Reem Kassis dives into the many forms of hummus you'll find at shops around the region and shares her tips on how to make these dishes at home. | Continue reading
For a quick and easy indoor take on barbecue chicken with perfectly juicy meat and a sweet, sticky glaze, turn to your air fryer. | Continue reading
We used the pizza oven to make a variety of pies and calzones, evaluating its ease of use, speed, efficiency, and results. | Continue reading
A combination of garlic powder and fresh garlic give this buttery, crusty bread a wonderfully intense garlic flavor in under 15 minutes. | Continue reading
These 16 chicken leg recipes are simple to make, not too expensive, and incredibly flavorful. Spices and techniques from around the world, from tagine to fried chicken, will have you stocking your freezer with drumsticks and thighs. | Continue reading
Not your average meatballs, these Iowa ham balls are a regional favorite in which ham and ground pork are bound with buttery crackers and tangy buttermilk, then shaped and baked in a sticky sweet sauce. | Continue reading
Transform humble ingredients like chickpeas and pita into a satisfying meal by combining them with tahini, toasted pine nuts, and tender pieces of fried meat. | Continue reading
Served with a boiled egg and pita, qudsiyeh—hummus topped with fava beans—is a common breakfast throughout the Levant. | Continue reading
The extra storage might have you wishing you bought a chest freezer sooner. In fact, our commerce editor couldn't do her job without having one. | Continue reading
Perfect for spooning over biscuits, grits, and eggs, this classic Southern breakfast gravy is made by mixing the drippings of pan-fried country ham with black coffee. | Continue reading
Most North Dakotan grandma’s seem to agree that this beloved soup should be simple and comforting, with little more than good chicken broth and handmade (not frozen!) dumplings. | Continue reading
These traditional Scottish oats are made from steel-cut (also known as pinhead or Irish) oats, cooked in lightly salted water until creamy but still flowing, and topping with little more than butter and maybe a sprinkling of good sea salt. | Continue reading
Perfect for brunch, these crispy and savory Mexican corn cakes, sopes, are loaded with hearty refried beans smothered in a bacon and fresh chile-loaded queso fundido. Nestled on top is a perfectly poached egg with a spoonful of spicy and acidic salsa to finish. | Continue reading
Brighten up chickpeas and fava beans with a punchy lemon, garlic, and chile sauce, then drizzle it all with olive oil and a creamy tahini dressing. | Continue reading
While you usually see focaccia in savory forms, we've noticed a growing trend for sweet versions, and we're all for it. Here’s how to transform your homemade or store-bought focaccia into a dessert or a sweet snack. | Continue reading
We combed through our reviews to find the best tested and recommended gear to brew the perfect pot of tea. | Continue reading
Transform humble chickpeas into a spectacular snack with a topping of crunchy, buttery pine nuts and a dusting of earthy cumin. | Continue reading
For flavorful arroz rojo with the fluffiest grains, toast the rice before cooking it with an aromatic tomato purée and chicken stock. | Continue reading
One of the best features of these Mexican hand-held fried masa pockets is that they can be filled with almost anything. This version of cazuelitas features a rich mushroom, caramelized onion, and crème frâiche filling. Once assembled, they’re dunked into a buttery chicken stock g … | Continue reading
The SE team has pulled together 5 brands of ketchup you're likely to find in your local supermarket (from Heinz to Hunt's to Annie's) and methodically, empirically, scientifically! tasted its way through them all in a quest for the best. | Continue reading
TikTok wants you to shave clouds of frozen jalapeño, but there are better foods to grate. | Continue reading
This collection includes a variety of soups that take advantage of spring produce like ramps and asparagus. | Continue reading
Crunchy, refreshing vegetables, crisp pita, and a tangy pomegranate dressing make this a satisfying salad you’ll want to eat every day. | Continue reading
We talked to a sommelier about the difference between organic, biodynamic, and natural wines—and got recommendations for the best online natural wine clubs. | Continue reading
Earthy, and deeply satisfying, these lightly sautéed Kenyan collard greens cook in under 30 minutes and pair perfectly with almost any meat, grain, or bread, to round out a full meal. | Continue reading
Through trial and error, I’ve come up with a foolproof recipe for easy, delicious hummus that’s ready in 10 minutes and requires no food processor. | Continue reading
From bright, caper-studded piccata to crunchy fried tacos, this flaky white fish has range. | Continue reading
We found a faster, better way to make restaurant-worthy poached eggs—and it takes less than 10 minutes from start to finish. | Continue reading
Cutting dairy from your diet doesn't mean you have to give up on favorites like lasagne alla Bolognese, cheesy nachos, or creamy chocolate mousse—and we've got the recipes to prove it! Plus, we'll show you techniques and clever substitutions to make flavor-packed favorites comple … | Continue reading
It's time to stop maligning gefilte fish. Good gefilte fish is light and tender with a delicate, balanced flavor. And we can think of no other food that makes prepared horseradish taste so good—not even roast beef. Here's how to make gefilte fish you'll be proud to serve and happ … | Continue reading
What other foods can you name that are, without exception, always at their very best…and simultaneously at their very worst? Matzo is so bad. I still love matzo. | Continue reading
Vietnamese bánh tráng is a very versatile ingredient—stuff it a number of ways for crispy or chewy rolls, or fry it for use as a crunch cracker to layer vegetables, seafood, or meat. | Continue reading
After testing nine charcoal chimney starters (and burning through 78 pounds of charcoal), we found four top picks for lighting briquettes and lump charcoal. | Continue reading
After the NFL star and his team attempted to locate his ring in a giant pool of Skyline Chili using a metal detector, we learned that there are traces of iron in the chili. But did this come from actual pieces of iron or the iron in the beef? We investigated. | Continue reading
A TikTok hack in which multiple stalks of asparagus are skewered through each end to for an asparagus raft is going viral. The goal of this trick is to prevent them from falling through the grate as they grill. Spoiler alert: This hack is very annoying to execute. | Continue reading
With its buttery, shortbread crust and a soft, dense lemon curd filling that holds its shape when sliced, this classic lemon tart is sure to make you pucker. | Continue reading
With just one bowl, and no stand mixer needed, this flaky, buttery tart crust comes together in minutes. Fill it with thick pastry cream and artfully fanned fresh fruit, silky chocolate ganache, or any other filling you like. | Continue reading
Grinding coffee beans and spices in an immersion blender is a recent hack that’s making its rounds. But the trend is more hassle than it's worth. | Continue reading
This introduction to Armenian cuisine includes celebratory dishes and simple, everyday staples. | Continue reading
Grapes are at their very best in late summer and fall, but you can make the most of them any time of year with these recipes. | Continue reading
With just a few pantry ingredients and the right technique, these soft and savory Kenyan flatbreads can be mixed, laminated, griddled, and ready for dinner in under an hour. | Continue reading
This 40-year-old cookbook still presents the food of New England in a modern way. | Continue reading
After putting two different everyday appliances to the test to find out which one could revive stale chips, I landed on this quick and easy method for re-crisping potato chips. Bonus: It works wonderfully for reviving other snack foods, like Cheetos and tortilla chips, too. | Continue reading
To find out the best way to store oranges, we ran a series of tests and spoke to a USDA scientist. There’s one easy method that’s far better than others at maintaining the best flavor and texture of the citrus. | Continue reading