Honey, syrups, and bottles of oil tend to get drippy and sticky over time and, if you store them upside down (as I do my honey), they can spill all over your cabinet, turning your shelves into a tacky mess. Luckily, The Kitchn has a very elegant solution to this: just store the bottles and jars in a ramekin.
Chipotle is now serving queso and, if Twitter is to be believed, no one is impressed. I probably could have taken their word for it, but I am a “journalist” damn it, so I traipsed to the (very recently installed) Chipotle near me and ordered a cup of the dip.
There is a fairly popular local burger chain near me that refuses to make fries of the non-truffle variety. They aren’t terrible, but they are overwhelming, and they obscure the flavor of whatever else you happen to be eating. They’re also not made with real truffles.
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 want to talk about all of your favorite cookbooks.
In the great game of lunchbox snack trading, few items hold as much clout as a a violently pink or—if you’re very lucky—tie-dye fruit roll-up. Though I still have a soft spot for the plasticky confection, I would hesitate to include it in my five-a-day count. Luckily, you can get more fruit in your fruit snack by…
Happy (much-needed) weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a very small modification to the beloved Gin & Tonic.
Though it’s my job to search and discover all sorts of kitchen tips and tricks, I sometimes find that the best tips come from you in the comments section. This was the case earlier today, when commenter Auntie Mumpsimus pointed out that most extract bottle caps can double as measuring spoons.
I love baking, but I really hate all the dishes it seems to dirty. There are mixing bowls, spoons, spatulas and measuring cups, and sometimes I just don’t want to deal with all of that. Luckily, Food52 has a recipe that lets you leave the measuring cups in the cabinet, and I’m pretty obsessed.
Starting tomorrow, Olive Garden lovers will once again get the chance to purchase the Never Ending Pasta Pass, which—for $100—sends one on an eight-week, pasta, breadstick, and salad quest. Fifty lucky people will also have the chance to go to Italy for just $100 more.
As it becomes increasingly legally available, marijuana is shedding its shady rep and moving into a more refined role. Fancy people can now enjoy very fancy pot, and some of them are even pairing it with wine.
I am a very big fan of Lunchables, both as a product and a concept. The no-cook, assemble-and-eat boxes of food are convenient, customizable, and fun for all, including actual school children and those who are just children at heart.
Unless you are some sort of hyper-organized Kondo type, it is likely your kitchen has a “junk drawer” and, among the ketchup and duck sauce packets, that there are a few pairs of chopsticks in there. It’s time to fish them out, friends, for chopsticks are an infinitely useful kitchen tool that can be used in almost…
Hello sous-vide friends, and welcome back to another exciting topic-picking session for Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator.
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. This week we’re once again attempting sous-vide baking which, with the exception of custard-based desserts, has not exactly worked out well in the past.
Happy (well deserved) weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re focusing on a bourbon-based twist on my beloved Bee’s Knees: the Gold Rush.
It’s very rare that my hot mess status ends up being a positive thing, but it turns out my slovenly can help me put more tacos in my mouth which is, frankly, my entire goal.
Whenever I have the chance to buy shrimp shell-on—or, better yet, head-on—I take it. Deveining and then cooking shrimp in their shells is the tastiest way to go, and there’s something very satisfactory about peeling them just before popping them into your mouth. But their journey shouldn’t end there; the shells still…
Drinking is good, but drinking on the cheap is better, which is why I was quite excited when my editor alerted me to the existence of California Roots, an exclusive-to-Target line of wines that cost a mere five bucks per bottle.
One of the great things about pot is how good it makes everything taste. Though there isn’t really a wrong way to eat while high, you can get downright gourmand with it, and we’re going to tell you how.
Though I would like to stock my kitchen utensil crock with every Star Wars-themed spatula in existence, I just don’t have the room—or the need—for that many turners. Really, the average home cook only needs three spatulas:
