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
We tested nine food mills to find three that were easy to set up, use, and clean—and that made silky potato puree and smooth tomato sauce every time. | Continue reading
The SE team pulled together 8 brands of bottled water you're likely to find in your local supermarket (everything from Poland Spring to Dasani to Evian) and methodically, empirically, scientifically! tasted its way through them all in a quest for the best. | Continue reading
A collection of recipes that rely on cilantro in ways that go beyond mere garnish. | Continue reading
Heritage cookware breathes life (and quality!) into any home kitchen, and some of our editor-loved pieces are currently on steep discount at the Williams Sonoma Spring Sale. You’ll be expertly braising, frying, and baking in no time. | Continue reading
These layer cakes are a stunning and delicious way to celebrate anyone's special day. | Continue reading
I used six tamagoyaki pans to make nearly two dozen Japanese omelets. Three were easy to use and clean, and made perfect rolled omelets. | Continue reading
Stuff vegetables with a hearty mixture of ground meat and rice, then braise them in a savory, tangy tomato broth to make dolmas, a staple throughout Central Asia, the Middle East, and the Mediterranean. | Continue reading
Whether you’re campside, beachside, or cabinside, achieve a golden brown sear on-the-go with the Cuisinart Venture Gas Grill. Plus, you can get it for 20% off on Amazon. | Continue reading
A wide variety of soups, braises, and salads leverage the satisfying heartiness of this creamy legume. Here, we focus on recipes where dried or canned chickpeas are the main ingredient, but we also include several braises and stews where these beans play an essential supporting r … | Continue reading
Despite being Muslim, I haven't fasted for the holy month in years. But this year, I’m turning to my faith and cultural foods in order to connect with my people. | Continue reading
Growing up in Pakistan, I had grown tired of familial expectations, especially around the Eid holidays. I moved to London and was looking for a chance at a new life, but I ended up reconnecting with the spirit of my childhood Eid celebrations when I introduced my new friends to t … | Continue reading
With lush vanilla pastry cream and a bittersweet chocolate glaze, the Boston cream pie is an iconic American dessert. Here’s how to make a bakery-worthy one at home. | Continue reading
I tested nearly 20 different additions to boxed pancake mix and found quite a few I'd recommend, plus some I'd definitely advise skipping. | Continue reading
British Chinese food has been causing recent debate on social media, but the cuisine has been around since the 19th century. | Continue reading
From an array of meat and rice dishes to sweet, syrupy desserts, these Eid recipes are just the thing to celebrate with. | Continue reading
This Depression-era Rust Belt specialty of breaded and skewered pork or veal was created when those meats were cheaper than chicken—now it’s a prized local specialty that’s worth making even if it’s not cheaper. | Continue reading