As we step into the elevator of an Addis Ababa skyscraper en route to Marcus Samuelsson’s restaurant on top of the tallest building in East Africa, he’s reminded of a moment from a year earlier when the most...
Most people are familiar with the airy texture of angel food cake. They know what they’re getting into with a classic yellow sponge. But too few have experienced the joy of chiffon. Like the gossamer feeling of its...
There are plenty of travel mugs to choose from out there—from the cheap plastic kind sold at your corner convenience store to fancy stainless steel double-walled vacuum insulated products that promise to enhance your active, outdoorsy lifestyle. Our...
Say you’ve taken planes, trains, and a winding car ride deep into the French Alps, snagged that fromage cave tour, and have just nibbled on the most bewitching slice of aged cow’s milk. Maybe this is the best...
If I were to take a look in your spice drawer, would I find mustard powder? If so, bravo, since you clearly understand the value of this often-overlooked spice. It provides the throat-tingling, horseradish-y warmth of mustard, but...
Extra credit: Make English muffins to go with Mom's new jams.
Well-balanced and gently smoky, Vamonos Riendo mezcal is made from two types of agaves—eight-year-old Espandín and Tobalá, which takes around 14 years to reach maturity. Inspired by the...
J: Well, two things are happening in my brain, actually. I'm outraged, but not at you guys. I'm outraged, because I feel like you guys just outed my mother-in-law's secret. That's probably what she's doing.KK: I spoke to...
Chef Nick Wong spent nearly two decades in high-end kitchens, including Ssäm Bar and Gramercy Tavern in New York, and Incanto in San Francisco, contributing to other chefs’ visions. Now he’s gearing up to open Agnes & Sherman,...
When I was growing up, my mother—a self-proclaimed health nut—would allow me a sweet treat every so often after dinner. My dessert of choice was instant chocolate pudding. Making this felt like a ritual. I’d stream milk into...
The butternut had it coming. Gigantic and often bland, the squash filled our grocery carts and vexed our dull knives for too many years. Dan Barber, author of The Third Plate and co-owner of Blue Hill at Stone...
