Anna Hezel is the senior editor of TASTE.
Cooking
There’s a reason the instant noodle brand is the star of so many noodle shops in Thailand.
The TASTE Podcast
You might remember her cardamom-pistachio Swiss rolls from The Great British Baking Show, or the orange savarin that blew Mary Berry and Paul Hollywood away. But in her new book, Chetna Makan is moving from all the butter and sugar onto another topic: Healthy Indian.
The '90s Issue
The '90s were a decade of information, SnackWell’s, and sun-dried tomatoes on everything. Here are eight events that shaped our opinions about cooking and eating.
The TASTE Podcast
Brooklyn restaurant owners Mike Fadem and Marie Tribouilloy love bitter amaros, buttery mortadella, and what some people might call “salad” but Marie calls “room temperature vegetables.”
Cooking
When it comes to salad greens, a kiss of heat can be a good thing.
The TASTE Podcast
On today's episode, we talk to Nasim Alikhani, owner of Sofreh in Prospect Heights, and to Diana Kuan, the author of Red Hot Kitchen.
Cooking
Gelatin, pudding mix, Cool Whip: When it comes to whipped cream, these competitive pie bakers have seen it all.
The TASTE Podcast
On today's episode of the TASTE Podcast, we speak to Michelle and Suzanne Rousseau about their book, Provisions, and to Gretchen Rubin, about how her latest book, Outer Order, Inner Calm, can apply to cooking.
The Coffee Issue
A handful of new companies are challenging the norm for instant coffee that we’ve accepted for more than a hundred years.
Cooking
Somewhere between a noodle and a dumpling, spaetzle is a perfect springy, chewy carb to soak up meaty ragus or to bathe in soft egg yolks.
Cooking
When fried, they’re a restaurant staple. But when roasted, they’re a homey comfort.
Culture
If you really want to learn how to cook something, settle in and watch an old person do it for a while.
Cooking
Forget about New Year’s resolutions. Everyone needs a few ambitious (or not-so-ambitious) personal cooking goals to get them through the coldest, darkest months of the year.
The TASTE Podcast
On this episode of the TASTE Podcast, we talk to Amanda Cohen, chef at New York's Dirt Candy. We also ask Smitten Kitchen's Deb Perelman for tips about desserts to bring to parties.
The TASTE Podcast
On this episode of the TASTE Podcast, we talk to Rose Levy Beranbaum about her latest book, Rose's Baking Basics, and to Timothy Pakron about his book, Mississippi Vegan.
Cooking
It involves cooking, cooling, and storing in a plastic bag.
The TASTE Podcast
On this episode, we talked to chef Naomi Pomeroy about what’s changed in Portland since she opened her first restaurant, what’s changing in restaurant work culture, and what cooking and flowers have in common.
Cooking
Making vinegar is the ideal low-stakes home fermentation for lazy home cooks to experiment with. Is that you?
The TASTE Podcast
On this episode, we catch up with Dorie on her new book, Everyday Dorie, and ask about what she actually does cook every day. We also get into why gooey, underbaked cookies' days are numbered but lava cake is here to stay, and talk to Lisa Ludwinski, author of the new cookbook "Sister Pie."
Culture
Tuna melts are one of the most incredibly un-incredible staples of NYC diners and delis. So why would you spend a whole day eating them?
The TASTE Podcast
On this episode, we talked to Julia Turshen about her new cookbook, Now & Again, her many cookbook collaborations, and why she decided to start Equity At The Table, a database of food professionals in the POC and LGBTQ community.
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