We tested nine springform pans, including nonstick-coated and uncoated models made from various materials. We found two that we loved. | Continue reading
Chow-chow, the sweet and tangy relish of pickled vegetables, is a staple condiment on many Southern tables. The pickled vegetable mixture is a great way to make the most of end-of-season green tomatoes and other late summer produce before that first frost hits. | Continue reading
With an abundance of flavorful produce available in the summer months, it's easy to put together recipes that shine with minimal ingredients. We put together a list of 10 side dishes that call for no more than five ingredients without sacrificing flavor. | Continue reading
Whether you're perpetually short on time or simply want to cook delicious, zero-fuss meals, a good air fryer recipe is a lifesaver. We've rounded up some of our favorites, loaded with techniques and tips for getting the best results for air fryer newbies and seasoned aficionados … | Continue reading
Layer tender cake with strawberry jam and whipped cream to make Victoria sponge cake, an easy, fancy-feeling dessert that’s perfect for afternoon tea. | Continue reading
Dealing with ants in your kitchen and other parts of your home is inevitable, and it can be hard to keep them away. But by taking certain precautions and keeping your home clean and well maintained, you'll likely be able to keep them out. | Continue reading
We’ve reviewed dozens of slicing and dicing products, like a food processor and sharp chef’s knife, that make food prep easy. | Continue reading
The world of tacos is hardly defined, as its elements are always evolving. Here's a snapshot of what tacos in America look like today. | Continue reading
With a fine, tender crumb and just the right amount of sweetness, these classic vanilla cupcakes are easy enough to make on a weeknight, but also special enough for a celebration. | Continue reading
Warm, buttery, and inviting, this combination of mildly sweet cake with a crunchy marbled top and a thick chocolate sauce on the bottom is a cake and a pie all in one. | Continue reading
Ritual and muscle memory have carried this soft, rich Jewish bread through generations. My unique method for enriching the dough and in-depth guide for braiding a basic three-strand loaf make this challah easy enough for even the most novice bread bakers to perfect at home. | Continue reading
Tossed in butter and served with dollops of sour cream and plenty of fresh dill, these plump cheese-filled varenyky are beloved throughout Ukraine. | Continue reading
The hot milk cake is a tender, airy, exceedingly delicious cake that’s almost as delicate as a chiffon cake or genoise, but with just enough heft to feel like a lighter version of a vanilla butter cake. | Continue reading
The best dishwashing gloves have textured fingers for a no-slip grip and long sleeves that keep splashes at bay. After testing a dozen pairs of dish gloves, two brands were the clear, comfortable winners. | Continue reading
Summer is all about quick, easy favorites that take full advantage of peak seasonal produce. Whether it's steak, chicken, or fish off the grill, spicy cold noodles mingling with crisp veggies, or gloriously simple icebox cakes, we've got recipes guaranteed to help you chill out a … | Continue reading
After testing 18 different methods of blueberry storage, the winning methods were a surprise even to us. | Continue reading
A combination of nut butter, dried fruit, fruit preserves, oats, and lots of seeds makes these homemade breakfast bars the perfect filling morning bite. | Continue reading
A good grill basket makes it easy to grill vegetables, fish, and other foods that can fall through the grates. We tested eight of them to find the four best ones. | Continue reading
Fruit flies are inevitable at some point in our lives. We spoke to an entomologist and a veteran restaurant director of operations to find out how to prevent them, and to learn how to get rid of them if you already have an infestation. | Continue reading
Summer meals should be light, refreshing, and quick to make, so we put together 10 of our favorite summer dinner recipes the bring together the best flavors of the season in less than 30 minutes. | Continue reading
Thicker, doughier, and more elongated than your traditional soft pretzel, this beloved staple can be found at pretty much every corner store, local sporting event, and cafeteria in the greater Philadelphia area. | Continue reading
We tested 11 popular coolers to see which had the best capacity, cold retention, and durability. In the end, we found four favorites. | Continue reading
Not counting salt and water, there are plenty of summer dessert recipes that can be made with five ingredients or less. From strawberry shortcake to a classic British sundae, we've put together some of our favorites. | Continue reading
Made with Prosecco, Aperol, club soda, and a touch of lemon and orange juice, this refreshing granita is a fun spin on Aperol spritz, the classic Italian aperitivo. | Continue reading
We tasted 7 brands of pretzels you're likely to find in your local supermarket (including Rold Gold, Utz, and more) to arrive at a list of the very best. | Continue reading
The vibrant mixture of fresh tomatoes tossed with raw onion, chile pepper, cilantro, and lime or lemon juice is a staple summer salad in Kenya and other East African countries. The five-ingredient tomato salad is easy to make, but for most flavorful version, we use a couple scien … | Continue reading
Storing your herbs flat in the freezer is one of the best ways to preserve their flavors and make them easy to use for months to come. | Continue reading
We tested the AirHood for a month, using it during our everyday cooking routine. It effectively removed smoke, odors, and grease from the air. | Continue reading
Summer meals should be light, bold, and refreshing—and luckily, chicken makes it easy to do so. We've put together 15 summer chicken recipes that lean on the season's bright flavors and are sure to please. | Continue reading
We love charcoal grilling, but it can be hard to know which type of charcoal to use. We break down the different types of charcoal and what they're good for. | Continue reading
While most Wisconsin butter burgers are simply topped with butter, here we double down and add it directly to the beef blend. Sirloin steak and a savory soy sauce–butter mix are ground together, portioned into patties, griddled, and topped with stewed onions and even more butter. … | Continue reading
This thick and hearty Kenyan cornmeal porridge is the perfect meal accompaniment: Ugali’s simple flavor profile means it pairs well with almost any meal, plus it comes together in only 15 minutes, and requires just four ingredients to make. Top it with your favorite stew or sauté … | Continue reading
One of the most important but least frequently discussed methods of preserving is lowering a food's water activity. The key is to understand the science of how and why that works. Here, we use strawberry jam as an example to explore the underlying principles. | Continue reading
The abundant use of olive oil, colorful vegetables, citrus, bright herbs, warm spices, legumes, grains, and seafood is what best describes these 21 Mediterranean recipes, which capture the essence and aromas of this vast and varied region. | Continue reading
Astronaut ice cream was supposed to be a fad. Here's how it became a gift shop staple. | Continue reading
Make the most of berry season with this easy strawberry compote, which requires just three ingredients and is ready in 20 minutes. Spread it on toast, swirl it into yogurt, and dollop it onto ice cream—or just eat it by the spoonful. | Continue reading
Encased in a Parmesan-laced breadcrumb coating and baked until golden, these baked crunchy zucchini fries are perfect for dipping into its cool, creamy feta and dill dip. | Continue reading
Layers of sweet, tangy lemon curd and savory Ritz crackers come together in this no-bake dessert that evokes lemon meringue pie. | Continue reading
We interviewed several experts to learn about the what to look out for in order to choose the best watermelon each and every time. | Continue reading
The layers of pastel de choclo, Chile's beloved summer corn casserole, always remain the same: a base of a savory beef and onion stew, a scattering of poached chicken pieces, slices of hard-boiled eggs, raisins, and a few black olives all topped with a thick layer of a basil-kiss … | Continue reading
Though a nectarine is a type of peach, there are a number of differences between the two—many of which have to do with peach fuzz and the nectarine's lack thereof. Here's everything you need to know about these two fruits and how to use them. | Continue reading
Part plum and part apricot, pluots are a juicy, flavorful fruit to enjoy in season. Here's what you need to know about them, including where to find them. | Continue reading
We polled our staff about the best snacks you can find online, including chips, popcorn, and hard-to-find items, like salted dried fish skins. | Continue reading
This classic retro pineapple upside down cake is soft and buttery with a glossy and caramelized brown sugar, pineapple, and cherry topping. | Continue reading
These Armenian chickpea and potato dumplings are a classic Armenian Lenten dish. Filled with onions, currants, and warm spices, topik are sweet and savory, with a rich, velvety texture reminiscent of pâté. | Continue reading
Everything you need to know to load your dishwasher properly for the sparkliest results. | Continue reading
The Fellow Prismo offers a quick, affordable, and space-saving alternative to an espresso machine. We love using it to make strong coffee at home or on the go. | Continue reading
While both Italian and Thai basil bring unique flavors to the kitchen, they are best suited for different culinary applications. We spoke to two experts to explain the differences between the two herbs. | Continue reading