There are many ways to make a sandwich, and many ways to wrap one. But which sandwich swaddling does the best job of keeping your brown-bagged lunch fresh? And does the wrapping material really matter that much?
“Sheet pan meals”—aka, meals in which all of the components are cooked entirely on a sheet pan—are currently all the rage. But if your household is comprised of only a couple people (or, gasp, one human), you don’t exactly need a sheet pan-amount of food.
Cheesecloth is one of those things I never seem to have on hand and have to purchase anew each time I wish to make ricotta. Though you can technically wash and reuse it, I’ve always found that task to be a bit frustrating. (It doesn’t get fully clean when I hand-wash it, but gets all effed up in the laundry.)
Hello sous-vide fam, and welcome back to another topic-picking session for Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator.
There are certain vegetables—like green beans and broccoli—that can either be gorgeous, brightly colored and perfectly tender-crisp, or sad, dull, and soggy. Luckily, making sure they these veggies become their best selves only takes a matter of minutes—you simply have to blanch them.
The word “salad” does not denote “healthiness” or a lack of calories, but something about the word seems to imply a scarcity. Packing a salad for lunch seems to doom one to an afternoon of hunger pains or emergency vending machine runs, but no more. We’re going to tell you how to build a salad that will leave you…
Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. This week I’d like to talk about your oven, and what warm and welcoming things you plan on cooking in it during these colder months.
Happy Friday, my friends, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I’m making a less-nuanced version of one of my favorite in-it-for-the-long-haul beverages: the Diplomat cocktail.
Hello friends! It’s me, Claire, your friendly Food & Beverage editor, and I’m going to be hanging out from 3-4 pm ET (that’s 12-1 pm over here on the west side of the country), answering your brilliant, insightful questions.
The Instant Pot may be a multi-cooker, but most of its functions focus on one food at a time, often to excellent results. This is fine, but you can actually cook two distinct foods—say, a meaty main and a starchy side—in your Instant Pot at the same time. You just need a trivet.
A Spanish fruit company is leading people to believe that they “invented” a low-fat avocado which they are calling “Avocado Light.” This, however—as the kids say—is “already a thing.”
As we approach Halloween, there will be much talk of making your own Snickers or DIY-ing candy corn. I usually leave that stuff alone, as the Snickers bar has already been perfected. If I’m going to make my own candy, I want it to be unique, special, and—why not?—boozy.
I know that none of you ever leave a bottle of wine anything less than completely drained, but sometimes people make mistakes, and a bit of “extra” wine may oxidize. But even if you can’t drink it, this now-vinegary, fermented grape juice doesn’t need to be tossed.
Thanks to certain food competition shows, garnishes have become a little gauche. “Am I supposed to eat this?,” a pasta mogul sneers at a Brooklyn line cook, contempt dripping from his handsome mouth. I get their point, but it makes me kind of sad, as fancy little pieces of carved vegetables will never fail to delight…
Everyone should own at least one cast iron pan. With one, you can roast whole chickens, bake a pie (of the fruit or pizza variety), or broil up a pan of cheesy dip. Cast iron does, however, require a little bit of care.
Besides the endless supply of samples, Costco’s chief appeal has always been that you can get huge quantities of food and sundries at very reasonable prices. But, though Costco hasn’t needed an online presence in the past, Amazon’s recent expansion of both Prime Pantry and Amazon Fresh seems to have prompted the chain…
Hello everyone, and welcome back to Will It Casserole, the new, Retro Week-inspired column where we see what meals, dishes, and cuisines can be re-imagined and transformed into casseroles.
Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we’re taking a break from the chewable, and using the power of sous vide to make bespoke liqueur in record time.
Happy Friday, my friends, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a summer-to-fall transitional beverage: the tart and apple-y Jack Rose.
Most home cooks are aware that adding a smattering of fresh herbs to their dishes is an easy (and fairly cheap) way to elevate them to new, flavorful heights, but too few of them employ the power of the fried fresh herb.