Susan Spungen on cultivating an aura of studied nonchalance when entertaining; Kenji fields questions about smash burgers. | Continue reading
Follow along with Kenji in real time as he makes his famous pan pizza from scratch. | Continue reading
Soft scrambled eggs, melted Cheddar cheese, crisply browned potato hash, guac, sour cream, hot sauce, and bacon, all piled into a tender flour tortilla. | Continue reading
This list of dishes is a good place to start for those looking to cook Korean cuisine at home. | Continue reading
Instead of throwing your excess sourdough starter away, save it for these lacy and thin savory pancake that are seasoned lightly with dashi and flecked with fresh scallions. | Continue reading
These plastic boxes are like a kitchen organization Swiss army knife. | Continue reading
Invented in the late-1980s, the novelty ice cream spheres are a cultural touchstone for many who grew up in the 1990s. | Continue reading
This recipe produces a classic oval pain au levain—a sourdough loaf that's lightly tangy and deeply flavorful. | Continue reading
Dan Barber on how the pandemic is affecting small farmers; Kenji weighs in on dried versus fresh herbs. | Continue reading
A guide to cleaning and storing fresh vegetables. | Continue reading
From a simple cold brew iced coffee to a creamy Indonesian avocado-coffee shake, these are our favorite cold coffee drinks to beat the summer heat. | Continue reading
Mushrooms, chocolate, white rice, and more delicious foods we were too picky to eat as kids. | Continue reading
A piece of bar gear turns your iced coffee into a velvety, foam-capped treat. | Continue reading
Kenji talks about European versus American butter, and Anne Saxelby and Sheila Flanagan reflect on the business of selling cheese during a pandemic. | Continue reading
With fresh strawberries, strawberry jam, and optional freeze-dried strawberry powder, these frozen pops are a cinch to make and are bursting with flavor. | Continue reading
Whether you prefer a cool yogurt dip or a sweet-and-spicy sauce, we've got 18 condiments for all your summer cooking needs. | Continue reading
This affordable aluminum pan is a pasta-making game-changer. Italy has known this secret for decades, now you do too. | Continue reading
An introduction to conservas, the canned seafood delicacies beloved by the Spanish and Portuguese alike, with suggestions for types to try and how best to serve them. | Continue reading
The marionberry is considered by many to be the perfect berry because of the delicate balance between the fruit's sweetness and acidity. | Continue reading
Turn leftover roast pork shoulder into a rich but bright meat sauce with fennel-onion soffritto and lemon. | Continue reading
"Ask Kenji” is back with a bit about butter; and Anne Saxelby of Saxelby Cheesemongers and Sheila Flanagan of Nettle Meadow Farm talk about how the pandemic has affected the cheese business. | Continue reading
Brewing hot drip coffee directly onto ice is one of the best ways to make iced coffee, and it couldn't be easier. | Continue reading
Buying whole chickens and butchering them at home is easy, economical, and opens up a world of possibilities. It also can make you a better cook. | Continue reading
Nutritional yeast is an incredibly versatile pantry staple that can be used in soups, salads, over popcorn and even in noodle dough. It also just happens to be vegan. | Continue reading
From a smoky chickpea number with bacon and Cotija to a simple pairing of plump cranberry beans and tender poached salmon, these bean salads are anything but boring. | Continue reading
Cold brew coffee is simply a concentrate of coffee that's brewed for many hours at room temperature, then diluted with water, milk, or a milk substitute to make iced coffee. | Continue reading
From barbecue sauces and ketchups to stir-fried anchovy banchan and crispy skillet rice, these are our favorite ways to incorporate the sweet heat of gochujang. | Continue reading
Chef, restaurateur, opera singer, cookbook author—Alexander Smalls is a multi-talented man whose new book, Meals, Music, and Muses: Recipes From My African American Kitchen, celebrates Black American foodways of the South. | Continue reading
Through historical recipes and profiles of Black American chefs, home cooks, cooking school teachers, cookbook authors, and more, Jubilee reconstructs the true narrative of African American culinary history. | Continue reading
Crispy pork shoulder, potatoes, and asparagus combine for a meal that's good any time of day. | Continue reading
Tadka, also known as tarka, refers to both a technique and the infused oil it produces, which adds an extra layer of flavor and texture in many Indian dishes. This guide will show you how to make it, the science behind it, and when you should use it. | Continue reading
Saving vegetable scraps to make stock is a common kitchen tip. But to really make it work, you need to think through the details. | Continue reading
Filled with tender sautéed spinach and melted cheese, this classic omelette is a guaranteed hit. Just don't use baby spinach for it. | Continue reading
How chefs, culinary historians, and cookbook writers are keeping their centuries-old diasporic culture alive. | Continue reading
Chicken breast's tendency to dry out has given it a bad reputation. But cooked properly, it can be juicy and flavorful. Here's how to treat it right. | Continue reading
Chef Alexander Smalls has been many things in his long and storied career—opera singer, restaurateur, and cookbook author, to name a few. Smalls speaks to Ed Levine about his life and work, and offers some of his thoughts on the pandemic and the murder of George Floyd. | Continue reading
Tracing the evolution of popcorn's popularity, from proto Corn Nuts to pre-popped seasoned kernels in bags. | Continue reading
From a cheesy French onion strata to a hearty Tuscan stew, these are our favorite ways to give leftover bread new life. | Continue reading
The differences between Nongshim instant noodle products made for the American and Korean markets couldn't be more clear. Does it matter? | Continue reading
This Western omelette truly tastes like the West, thanks to nicely browned onions, bell peppers, and ham, and a pinch of smoked paprika to give it all a whiff of campfire smoke. | Continue reading
Equally perfect as your morning beverage or after-dinner dessert, this rich and creamy avocado shake is an absolutely delicious way to get your daily dose of caffeine. | Continue reading
From a version with chorizo and peppers to an old-school macaroni number, these recipes give pasta salad a new claim to fame. | Continue reading
If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience. | Continue reading
How community gardens have turned into lifelines for immigrant communities impacted by COVID-19. | Continue reading
Questions about COVID-19 and food safety, answered. | Continue reading
Sausages really are one of the ideal foods for the backyard grill. That is, provided you do two simple things: start with great sausages, and don't mess 'em up. That's easier said than done. | Continue reading
However charming the idea, homemade vanilla extract isn't an extract at all. It's an infusion, and one that lacks the nuance and complexity of those made by commercial producers. \r\n | Continue reading
A look at why US-produced specialty tea is so rare—and what a tiny tea operation in rural Mississippi can teach us about how that might change. | Continue reading