Cooking Everybody Should Keep a Bag of Cookie Dough in Their Freezer Don’t have dessert plans for your next dinner party? Cookie dough has your back. When I have people over for dinner, I … Story: Anna Hezel
Cooking Salt Potatoes Have Been Around a Lot Longer Than Syracuse These salt-encrusted spuds are usually attributed to western New York, but the unusual cooking method has been used for hundreds of years … Story: Mary-Frances Heck
Cooking Scenes From a Cricket Harvest Eating insects is no longer a concept of the distant future. It’s here! And bugs may soon be a pantry staple like … Story: Julia Sherman
Cooking Why Eat Rabbit? Rabbit is healthier and more sustainable than most other meats we cook with. So why don’t we eat more of it? While … Story: Linda Schneider
Cooking Galette by Monsieur Alain A trip to Paris inspires a deep dive into the art of the ultra-thin French pancake. It was a cold, rainy afternoon … Story: Daniela Galarza
Cooking The Nonnegotiables of Good Carrot Cake Cream cheese frosting is crucial, nuts are fine, and raisins don’t belong anywhere within a two-mile radius. Cold, hard fact: I make … Story: Allison Robicelli
Cooking Eat More Vegetables. To Get There? Make Better Salad Dressing. Making good salad dressing is one great balancing act. Fat and acid must align. Add too much and everything goes limp. Add … Story: Mari Uyehara
Cooking Rye Is on the Rise It took a couple millennia, but rye has finally evolved from a peasant food to a coveted pastry ingredient. About a year ago, it started … Story: Anna Hezel
Cooking Sous Vide Is a Busy Person’s Best Friend Set it, forget it, and eat a perfectly cooked pork chop or piece of salmon. Every. Single. Time. When I’m cooking, I … Story: Maggie Hoffman
Cooking Meet the Woman Behind the Internet’s Favorite Bread Recipe For rookie bread bakers of the world, Alexandra Stafford has the perfect place to start. The trick to a perfect homemade loaf … Story: Ally-Jane Grossan
Cooking Breaking In The Pho Cookbook Crack open any cookbook and you are confronted with a dizzying collection of recipes. If you are actually going to make something … Story: Matt Gross
Cooking Who Is Lady Baltimore, Anyways? Ladies and gentlemen, we regret to inform you that the woman we all knew as Lady Baltimore never actually existed. I always … Story: Allison Robicelli
Cooking When Your Favorite Restaurant Is 3,000 Miles Away, the Solution Is to Cook There are three things writer Carlye Wisel has missed about New York City since fleeing to the West Coast last year: a … Story: Carlye Wisel
Cooking Why You Shouldn’t Be Intimidated by Squid Ink I first fell in love with squid ink several moons ago over a plate of homemade pasta in a thick, inky-black sauce … Story: Linda Schneider
Cooking Buffalo Chicken Has an Italian Cousin A chicken dish at Philadelphia’s Res Ipsa is a crash course in the sweet, sour virtues of agrodolce. Eggplant isn’t supposed to … Story: Drew Lazor
Cooking Peanut Butter Jelly Pie Time The peanut butter and jelly sandwich is so deeply tied to our sense of nostalgia that we almost take it for granted. … Story: Allison Robicelli
Cooking Deborah Madison Wants You to Use More Vinegar If you’ve ever brought a pot of chili back from the brink of being inedibly spicy, woken up a snoozy lentil soup, … Story: Anna Hezel
Cooking The Deal With Dal What’s up with dal? A good question. In India, the term (also spelled daal, dhal, and dahl) refers to pulses (dried legumes that … Story: Linda Schneider
Cooking Why Are There No Eggs in Some Indian Cakes? Eggs, to most, might seem like a fundamental component of baked goods. But not to me. Growing up, I ate all the … Story: Priya Krishna
Cooking If You Can Boil Water, You Can Make Kitchadi There’s a reason everyone from Deepak Chopra to Jean-Georges Vongerichten is making this fragrant and fortifying rice and mung bean dish. I … Story: Khushbu Shah
Cooking Pasta for Breakfast: It’s Okay If you’ve ever woken up hungover and wanted something starchy and greasy, pasta is it. If you’ve ever been far from home … Story: Layla Schlack
