When the dog days of summer strike, turn to these no-cook recipes that are quick, refreshing, and light. | Continue reading
The GrillGrate takes almost any gas grill and significantly improves its performance. Our tests show how. | Continue reading
Here are the pros and cons of some of the most popular mixing, kneading, folding, and shaping methods. | Continue reading
From the traditional to the reimagined, these are our favorite ways to bring the fresh flavors of ceviche and aguachile home. | Continue reading
Boneless, skinless chicken thighs are marinated in an aromatic mixture of fresh yogurt and mint, then gently roasted and served with quick-pickled nectarines for a light but complex summer meal. | Continue reading
Creamed shishitos are perfect as a stand-alone side dish, a pizza topping, a taco filling, and so much more. | Continue reading
Dig into this Thai salad of crispy, runny fried eggs with fresh herbs, aromatics, and a sour-spicy dressing. | Continue reading
This egg fried rice recipe is designed to work with any cooking setup, whether you're lucky enough to have a true flaming-hot wok burner or are just using a nonstick skillet on an electric cooktop. | Continue reading
Mutura, a Kenyan spiced goat sausage enriched with the blood, has a complicated history and a controversial reputation. But to love mutura is to love the culture that surrounds it. | Continue reading
Maggie Cheney on the challenges facing farms; Kenji on why you salt vegetables. | Continue reading
A perfect summery drink that combines sweet, juicy mangoes, warming ginger, a hint of spice and vegetal notes from green jalapeño, refreshing lime-lemon soda and a crisp lager. | Continue reading
Show off the best of your ripe, sweet, and tart summer fruit with these recipes for pies, galettes, crisps, and cobblers. | Continue reading
A comprehensive guide to common wheat flours found in grocery stores: what they are, how they're different, and how to choose the right one for whatever you're cooking. | Continue reading
Smell loss can be caused by any number of conditions and injuries, but how that loss affects one's relationship with food isn't clearly understood. | Continue reading
From classic corn on the cob and pressure cooker corn soup to corn-studded pancakes and summery nachos, these are our favorite ways to show off the versatility of summer corn. | Continue reading
One of the key concepts to master for baking great sourdough bread is proper fermentation: This starts with a strong starter and continues through to proofing and baking. | Continue reading
Want to create your own breakfast burrito? Here are the keys to success. | Continue reading
No need to overheat your kitchen to get dinner on the table. These recipes come together quickly with the help of the broiler. | Continue reading
Don't bruise and mangle your chives! Learn the way of the back-slice. | Continue reading
Biryani is a celebration of aroma, color, and flavor, with perfectly cooked, fluffy grains of scented basmati rice and tender chunks of spiced lamb. | Continue reading
Creamy refrieds, guacamole, tender scrambled eggs, chorizo, crema, roasted poblano pepper, and melted cheese. Don't forget the hot sauce. | Continue reading
Leftover sourdough starter is transformed into these elegant crackers, flavored with coriander and fennel seed, rye flour, and sparkling wine. | Continue reading
How colonialism and convenience made bouillon cubes a popular ingredient in kitchens around the world. | Continue reading
From pies to popsicles, these are our favorite ways to turn sweet summer strawberries into an even sweeter treat. | Continue reading
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