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No need to buy pomegranate molasses. You can make homemade pomegranate molasses with just 3 ingredients—here's how. → Read More
Crispy, flaky perfection can be yours. → Read More
A respite from all the recipe prepping and planning → Read More
Crunch Bars are an underrated candy bar. Because they’re so simple. They’re often overlooked in favor of the caramel-peanut powerhouse that is the Snickers, the dynamic duo that comprises the Reeses, and wafer-y crunch of the Kit-Kat, amongst others. However, their simplicity makes them the (the!) easiest candy bar to make at home. No fanciness. No special tools. And, at their minimum, just two… → Read More
Arancini are as addictive (and crispy!) as they are customizable → Read More
The temperature's rising and humidity's rearing its ugly head, which mean a couple of things: * Slather on some of that ol' S.P.F. * It's cookout season. Of course, you don’t need a reason to fire up that grill and slap on a steak, but since Memorial Day marks the start of summer, it's the perfect time to gather family and friends outside and cook up a few seasonal staples. In the spirit of the… → Read More
Caraway seeds? Or cacao nibs? → Read More
Some hummus is eh. Some is good. Some is great. And some is exceptional. We're aiming for that last one—and, if you're making your own hummus, the chances are so are you. Now, hummus isn't as easy as dumping chickpeas in a food processor, adding tahini and olive oil, and calling it a day. No! Like most things that scream simplicity, its technique and flavors are nuanced. It requires a little bit… → Read More
Quick: What are you making for dinner tonight? Is it roast chicken? What a lucky guess on our part! That's the power of persuasion of an inimitable, classic dish. Since roast chicken is such a staple, you probably already have a go-to recipe that's good as it is. But sometimes, perhaps you'd like to take your bird from good to really, really good? That's where we come in. Below are our 15 best… → Read More
Before you pay double the price, here's what you need to know → Read More
Watch this video and be amazed: Okay, now you probably didn't really understand what you just saw. It was this: Fresh pasta tossed with butter and lemon zest before it met tomato sauce. This simple dusting of lemon zest adds a touch of brightness without any additional acid, Kristen Miglore—who got the tip from David Mawhinney, Culinary Director and Executive Chef at Haven's Kitchen, and… → Read More
When I make popcorn, one of two things happen: I end up with a good portion of the popcorn unpopped, not-so-silently cursing those dud kernels (I also chipped a tooth once on one of them, but that was my own fault) or my popcorn ends up kind of squat-looking, not nearly as fluffy as the bagged stuff. Which is why, when I saw a supposedly surefire, easy "hack" for fluffier, less-dud-y popcorn pop… → Read More
Our refrigerators aren't always teaming with bunches of kale, bushels of beets, and more than 2 carrots. (Are yours? If they are, you deserve something. Perhaps a medal—or cake.) When the crisper's looking sparse and you need to get something, anything on the table, the solution's simple: Head to the pantry. Here you'll find cans of beans and tomatoes, potatoes, and pasta ready to be used as the… → Read More
24 Ingenious Kitchen Tools to Simplify Your Cooking Life Some are flashier than others, but all are ingenious—and we don't use that term lightly!—and here to make cooking easier in an unexpected way (exhibit a: this extremely simple, exceedingly clever device that makes it possible to stack your pans without scratching them.) From the aforementioned Lid Master (that's the name of the super cool… → Read More
Ah, yes, the perils of work breakfast: Will it be the sad, spotty, forlorn banana in the staff kitchen? Or the vending machine's packaged granola bar that's just way a bit too sweet/crunchy/actually falling apart? Nope, neither of these—not today! Sorry spotty banana and sad granola bar: These 17 breakfasts are portable, mostly make-ahead, and ready to be enjoyed al desko with a side of… → Read More
Here's a secret: Using alternative flours can add flavor to cakes, cookies, pancakes, you name it, without much extra work on your part. The whole-grain, non-all-purpose bunch—like buckwheat, oat, sorghum, and brown rice flours—offer nuttiness, sweetness, and complexity that's assertive or mild, depending on the flour. You might call them "flavorful flavors," like Alice Medrich—pastry chef,… → Read More
Say it with me: Flat flapjacks are no fun. (Also, on a similar note, try saying this five times fast. Hello, tongue twister!) And since we all agree we want our pancakes with a little bit of, shall we say, fluff, why not make them this way? See those ones in the middle? That's what we want! Photo by James Ransom You can! There is a trick for fluffier pancakes and it comes from The Kitchn's Lofty… → Read More
“I’m sorry, I can’t go out—I have to tend to my ragu” → Read More
Choosing your favorite crispy potato is like, well, choosing your favorite crispy potato. It's impossible! There's so much possibility for crunch, so much adaptability, so much willingness to be dunked and dipped and topped with whatever sauces and spreads you desire. But, there are also times when one kind of crispy potato is probably more suitable than another. Take, for example, you need to… → Read More
There are the bolognese sauces, the lasagnas that are part-project and part-dinner, the tomato sauces that bake for 1 1/2 hours (yes, really!), and the ragus that need about 4 hours to reach their full, fall-apart potential. Then, there are these 15 pastas. They are easy, with minimal steps and ingredients lists you can mostly look to your pantry for (some of them require just one pot, too!).… → Read More