Cooking Cook More Goat: A Proposal More sustainable than beef and milder than lamb, goat is the perfect protein for a warmly spiced Massaman curry. It’s certainly a … Story: Linda Schneider
Cooking At the Guacamole Competition If you can smash avocados, and have a pun to spare, you too can compete in a guacamole contest. On a recent … Story: Rachel Khong
Cooking Smoking, Beyond the Brisket With a growing range of at-home gadgets and DIY methods, smoking foods is no longer the sole domain of barbecue joints. When … Story: Elisa Ung
Cooking Instant Love How one home cook fell hard for America’s favorite slow-fast cooker, the Instant Pot. The Instant Pot came into my life on … Story: Coco Morante
Cooking Tamarind’s Sweet and Sour Two-Step Tamarind is highly versatile and used throughout the world. But seriously, how do you cook with it? Even though you will find … Story: Nik Sharma
Cooking It Starts With Goma Dofu Goma dofu is usually served at the start of a meal, but for pastry chef Maya Erickson, it has become a creamy, … Story: Maya Okada Erickson
Cooking Should I Fry a Shami Kebab? A teatime ritual in Pakistan, and a unique kebab recipe for all. Few things give me as much joy as the words … Story: Maryam Jillani
Cooking Chocolate Mousse: Bringing It Back From the Dead Raise your hand if you have ever, ever tasted a true chocolate mousse. Chocolate mousse exists in the pantheon of indisputable classics … Story: Allison Robicelli
Cooking The Recipe Is in the Name The beauty of a pound cake is in its shelf life and its reliable, easy-to-remember ratios. The pound cake is a cake … Story: Jessica Reed
Cooking The Ballad of Chile Con Queso From Tex-Mex to El Paso style to Laredo choriqueso, queso—the subject of a new cookbook—is not simply brick cheese and salsa. For … Story: Lisa Fain
Cooking The Baker’s Baked Good Classically plain Jane, the gâteau Basque continues to pop up at some of the more interesting restaurants and bakeries. On a recent … Story: Gabriella Gershenson
Cooking The Science of Spice Why do some foods taste hot and some taste cold, even when they’re all the same temperature? In dishes ranging from Calabrian … Story: Dan Nosowitz
Cooking Japan’s Taco Rice Obsession Taco-seasoned ground meat, served over rice, has become incredibly popular in Japanese kitchens. So where did it come from? A couple years … Story: Michael Harlan Turkell
Cooking The Advanced Calculus of a Malaysian Cookbook A trifecta of new books authored by a diverse cast of cooks who identify as Malaysian. When I was two years old, … Story: Rachel Khong
Cooking The Secret’s in the Antacid Khaman dhokla, a fermented chickpea cake from Gujarat, is India’s great blank-canvas dish. I noticed them out of the corner of my … Story: Leena Trivedi-Grenier
Cooking Italy’s Answer to Sashimi You don’t need advanced knife skills or a lot of ingredients to make crudo at home—just a bit of fresh fish and … Story: Linda Schneider
Cooking Squeeze the Last Bit of Summer Out of Those Corn Cobs By making a simple stock with corn cobs (and not much else), you can infuse grains and soups with a summery taste … Story: Ashley Goldsmith
Cooking Whipped Ricotta: The New Crème Fraîche All you need is a food processor and a bit of lemon juice to transform your ricotta into a completely new ingredient. … Story: Amy Sherman
Cooking Gravlax at the Source In Alaska, salmon is work, play, life, and what’s on the table for much of the year. In Cordova—a small fishing town … Story: Nik Sharma
Cooking Don’t Throw Out the Giblet Bag Moms and chefs alike have been cooking up kitchen snacks out of giblets for years—are they onto something? Like many Americans who … Story: Terrence Doyle
Cooking Chowchow in Summer’s Final Innings There are a lot of things that chow-chow is not. But incredibly versatile and delicious, it definitely is. Story: Rick Rodgers
