 14 Savory-Pancake Recipes for Any Time of Day
If you automatically picture maple syrup when you think of pancakes, it's time to explore dosa, farinata, blini, and the many other delicious savory pancakes the world has to offer.
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Over It: The Food Trends We'd 86
Whether outdated or just plain obnoxious, these are the culinary trends we find as sad and unappealing as a pile of zoodles.
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A Chefs' Guide to Eating Out in Boston
Boston is a city often described as old-school, even. But its hospitality insiders want you to know there's much more forward-thinking food and drink here than the city gets credit for.
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15 Eggless Cookie Recipes, Because Everyone Deserves a Cookie
Start exploring the many types of cookies that are egg-free by nature, and you might be surprised by the number of options you have. Here are 15 of our favorite eggless cookie recipes, including buttery shortbread, homemade Oreos, and the best vegan chocolate chip cookies, proving that an egg-free diet doesn't have to mean skipping dessert.
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The Best New England Clam Chowder in Boston
Regardless of any mythmaking in the origin story behind New England clam chowder, the dish is very much a real element of Boston's dining scene, and has been for at least a century now. Here are the five places you need to visit if you want the very best clam chowder Boston has to offer.
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Taste Test: The Best Supermarket Greek Yogurt
In search of the best Greek yogurt for eating as is (or with toppings), we tested nine popular brands to find the ideal combination of smoothness, creaminess, richness, and flavor.
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The Secret to Stovetop Paella: Go Small
Traditional paella is cooked in a huge pan over a massive fire. The even heat provided by that fire helps to offset the steel pan's inherently poor conduction. When cooking paella on the stovetop, however, your heat source is limited to your burner size. The first step: Give up on paella for a crowd and make small batches for fewer people instead.
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Cookie Science: The Importance of Scraping Your Bowl
When one or two cookies spread, brown, and rise differently from the rest, don't blame the oven. This kind of inconsistency is the result of poor scraping during and after the creaming phase, leaving dense streaks of butter and sugar in the dough that will spread and rise at a different rate than the rest. But with a bit of attention to detail when it's time to scrape the bowl and beater, these weird cookies can be a thing of the past.
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Get Your Tentacles on Some Octopus and Cook It Perfectly at Home
People have a lot of anxiety about being able to cook octopus until it's sufficiently tender, but this anxiety is misplaced. There's no need for tricks, you just have to cook it long enough. How long depends on the method you're using. Here we explore a variety of methods, including sous vide, pressure cooker, and stovetop.
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The Best Breweries in Portland, Oregon
In a city justifiably famous for its beer scene, these are the Portland breweries that are most consistently excellent, innovative, and widely beloved.
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"Oh, @%#^": Our Most Embarrassing Kitchen Fails
Every one of us, pro and amateur cook alike, knows the pit-of-the-stomach horror that comes with talking up an elaborate meal only to have it blacken to a crisp under an unattended broiler, or dropping a lovingly constructed birthday cake all over the floor. Here are a few episodes from our individual cooking histories that we'd rather forget, if only our friends and family (and coworkers) would let us.
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Elotes + XO = XOtes
For a super-savory variation on classic Mexican elotes, simply stir some XO into the creamy mayonnaise mix.
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A Lactation Cookie Only a Mother Can Love
With a different name, these malted oatmeal cookies loaded with nuts, chocolate chips, and spices could be anyone's new favorite thing. Is the term "lactation cookie" just a genius bit of branding that ensures nursing moms needn't worry about other people's sticky fingers ending up on their cookie stash?
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The Best Universal Wine Glasses
Most of us don't have the space or the budget to justify separate sets of wine glasses for red and white, let alone glasses dedicated to specific varietals. We set out to find a set of universal wine glasses that would do justice to red, white, and sparkling wines, without breaking the bank or hogging all our cabinet space.
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The Best Supermarket Black Bean Burgers
Black bean burgers have proven over the years to be an incredibly popular option for those who choose to avoid burgers of the steer variety, and it seems that every plant-based-burger purveyor has at least one black bean product to offer consumers. We put seven of the most popular store-bought black bean burgers to a taste test to find which reigns supreme.
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Level Up Your Ice Cream by Leveling Your Cake
The next time you trim off the dome of a cake, stash those scraps in the freezer to use as a mix-in for your next batch of ice cream. Try blackberry cake scraps in lemon ice cream, or devil's food cake mixed into fior di latte gelato. It's all the flavor of cake a la mode, packed into a single scoop.
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What to Make With Campari: 21 Cocktails Everyone Should Know
Of all the liqueurs in our collection, bitter, herbal, and fruity Campari is one of the bottles we reach for most often. And as much as we love a classic Negroni, that's hardly the only drink it shines in. Here are 21 recipes for Campari cocktails, from the traditional to the out-there.
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An Introduction to Korean Barbecue
A guide to the components of a Korean-barbecue feast, from meats to banchan to drinks, whether you're creating one at home or ordering one out.
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For the Best Pistachio Ice Cream, Toast the Nuts and Ditch the Paste
From blanching, peeling, and toasting the pistachios to an overnight infusion with milk and cream, this recipe is a labor of love. But for those who want to make pistachio ice cream from fresh, whole pistachios (not paste!) the results are well worth it, producing a pistachio ice cream that's rich, creamy, and aromatic.
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The Best Supermarket Veggie Burgers
There are too many veggie burgers out there for any single meatless-burger fan to try without devoting an inordinate amount of time and effort to discovering which un-meat burger reigns supreme. So we decided to eat as many of them as we could, and offer our recommendations. Here are the results from our taste test of the first category: vegetable-based, or "garden-style," veggie burgers.
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Think a French Omelette Is Hard? Try Tamagoyaki
There's an art to making tamagoyaki, the Japanese rolled omelette. To improve our skills, we turned to master sushi chef Daisuke Nakazawa for a lesson in the basic home-style method.
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21 Chicken Thigh Recipes, Because Dark Meat Is the Best Meat
Despite being more flavorful and versatile, chicken thighs remain far behind breast meat in popularity, at least within the US. If you're still unconvinced of their glory, here are 21 recipes, from one-pan braises to Bengali rice porridge and grilled paella, to change that.
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This Icy Korean Cucumber Soup Is Just What Your Summer Needs
When the humid heat of a Korean summer wilts clothes on damp bodies, this icy, deeply savory cucumber soup hydrates, cools, and refreshes. Made from a small handful of ingredients, it's so easy, the cook won't even break a sweat.
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The Fastest Way to Chill a Bottle of Wine
If you think time moves slowly when you're waiting for water to boil, try counting the minutes until your bottle of white wine chills to the proper serving temperature in your refrigerator, or even the freezer. We tested nine methods for cooling wine down to see which was the quickest, eventually landing on one that will chill your bottle in just five minutes.
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Keep Brown Sugar Soft in One Easy Step
Forget marshmallows, bread, specialized terra-cotta disks, and all the other tricks that supposedly keep brown sugar from becoming a rock. A common piece of kitchen equipment, one that you likely already own, will do the job all by itself.
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For This Mocha Icebox Cake, You're Gonna Need a Bigger Cookie
This creamy refrigerator cake starts with homemade chocolate chip cookies rather than store-bought, and a whipped mascarpone filling spiked with high-fat Dutch cocoa and instant espresso. The combination of mascarpone and coffee gives it a tiramisu-like vibe that's hard to resist.
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How to Grill Salmon Fillets
The key to grilled salmon fillets is to take advantage of the skin to achieve perfectly cooked fish. The skin is best well browned and crispy, and it also acts as an insulator, protecting the flesh from exposure to too much high heat.
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