I like to think I’m relatively sustainability minded in most areas of my life, but historically that hasn’t exactly been the case when it comes to my kitchen habits. My roommate and I tear through Costco-size packs of...
Cantaloupe is one of summer’s most rewarding fruits. At its best, it’s candy-sweet and impossibly juicy—good enough to eat on its own, maybe with a pinch of salt. The trick is knowing how to tell if a cantaloupe...
Step 1Combine 2 garlic cloves, finely grated, 1 lb. skinless, boneless chicken breasts, cut into bite-size pieces, 1 Tbsp. cornstarch, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl; season with freshly...
In her time working in the Bon Appétit and Epicurious Test Kitchen, Zaynab Issa developed almost 100 recipes. But the one she’s most proud of are these Chewy Date and Dark Chocolate Cookies, spiked with olive oil and...
Greek yogurt earns its place in any kitchen. Denser, richer, and more intensely flavored than regular yogurt, it behaves differently in cooking—adding structure, moisture, and brightness in ways other dairy can’t always match. It’s essential in many of...
Put down the scented candle. Turn away from the fancy bubble bath. A great Mother’s Day brunch is what your mom really wants—probably. (You know her better than we do.)What says thank you better than cooking for the...
An industry favorite that’s easy to customize and excellent for long-term storage.What we love: This is a serious fridge for people who aren’t joking about their wine collections. The single-zone La Premiere L can fit 146 to 200-plus...
If pantry staples were ranked on Maslow’s hierarchy of needs, sweetened condensed milk would land somewhere near the top (closer to black garlic and malted milk powder than to true essentials like flour, salt, and eggs). You might...
Carnitas—literally “little meats”—are one of Mexico’s most iconic pork dishes, and this double-pork carnitas recipe (belly and shoulder) delivers a flavorful, unfussy take built around two things: great meat and patience.This streamlined recipe strips out the citrus, spices,...
For novel products like these, education matters. Wildtype co-founders Justin Kolbeck and Aryé Elfenbein invited chefs to their headquarters in San Francisco and then went to the restaurants during early days of service, providing FAQ sheets that informed...
