For chicken that stays crispier for longer, chef Eric Huang calls upon EverCrisp, a modernist ingredient that home cooks can use, too.

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TV chefs love it. Home cooks collect it. The backlash was inevitable.

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We already knew the slice was recession proof. Now we’re learning the parlor is pandemic-proof, too.

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As restaurants re-open, and diners chose to participate (or not), takeout and meal kit alternatives are thriving.

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For struggling businesses, turning signature dishes into interactive meal kits is more than just a brand extension—it’s about survival.

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It may trigger nightmares of overcooked pasta in the ’90s, but in the right hands, it can be truly great.

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A look inside the former critic's vast collection of menus from across America.

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In an era of beef cynicism, every plant has jerky potential.

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Gopchang went viral in Korea, and it’s coming for America.

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There’s a world of fish sauce, black-and-white cookies, poke, and paneer to be found at the bulk chain behemoth. You just have to live in the right place.

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How the combination of cucumbers and feta gained a few ingredients and became a coast-to-coast staple.

The post As American as the Greek Salad appeared first on TASTE.

Real froyo has a secret—and it comes from a can.

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Both bracing and satisfying at once, the fizzy yogurt drink is a point of national pride in Iran.

The post Do the Doogh appeared first on TASTE.