Cooking Reconstructing the Lemon Bar Designing a more delicate, less cloying, lemon bar—based on some of the earliest recipes for the dessert. Recently I came into a … Story: Jessica Reed
Cooking Teriyaki Everything How did we get from grilled eel to sweet onion chicken teriyaki sandwiches? Consider Subway’s Sweet Onion Chicken Teriyaki sandwich. “This gourmet … Story: Jaya Saxena
Cooking A Jiggly Cup of Coffee An unlikely pairing of coffee, gelatin, and cream has a following in both Japan and New England. How do you take your … Story: Tatiana Bautista
Cooking The Manchurian Dish You’ll Mostly Find in India In spite of having roots there, this enormously popular Indo-Chinese dish would be difficult to find in Manchuria. One of the most … Story: Nik Sharma
Cooking In Mexico City, Pozole for Every Mood On the hunt for the worthiest pozole in Distrito Federal. Attend a party virtually anywhere in Mexico and you’re likely to be … Story: James Oseland
Cooking The Code to Comfort? Starch and Cream. A whole bunch of childhood comfort foods rely on some combination of starch and cream. For home cooks, they rely on the … Story: Cirrus Wood
Feature To Doubt a Recipe, and Eat Your Words When a recipe purports to do something impossible-sounding, the only thing to do is test it out. Usually I flag recipes to … Story: Kenzi Wilbur
Cooking Lasagna Meets the Calzone Halfway This popular Sicilian street food bakes all of the best, crispiest bits of lasagna into a toasty loaf of bread. In the … Story: Linda Schneider
Feature The Best Moon Milk Recipe? To Drink Something Else. Turmeric milk has been co-opted by beauty bloggers and celebrities—and the phenomenon is baffling to the people who have grown up with … Story: Khushbu Shah
Cooking Long Live Quenelles The French have a fine tradition of shaping pike mousseline into the size of a Nerf football and dropping them into a … Story: Michael Harlan Turkell
Cooking A Brief History of Vegan Eggs When it comes to imitating eggs, it’s hard to nail down the bounciness, richness, and slight sulfuric taste, and different scenarios call … Story: Alicia Kennedy
Cooking Treat Dried Mushrooms Like a Spice Ground into a powder and sprinkled into braises and risottos, dried mushrooms can pack more of a punch than fresh. It was … Story: Layla Schlack
Cooking A New Chickpea From the Old World It may be a little trickier to find, but the black chickpea has an earthy flavor and a structural integrity that’s worth … Story: Linda Schneider
Cooking Cook the Whole Damn Heart Beef heart is an extremely flavorful cut that is maybe not for the squeamish. But cooking a delicious dinner sometimes takes guts. The … Story: Laurie Woolever
Cooking Less About the Flour and More About the Chocolate For a dark, caramel-y, espresso-tinged, slightly molten cake, turn to this makeover of the flourless chocolate cake. As a dark-chocoholic, there have … Story: Linda Schneider
Cooking The Gary Oldman of Winter Squash Why do we always lean on butternut squash and pumpkin when kabocha has a unique flavor and can hold up nicely when … Story: Cirrus Wood
Cooking Rasam Is Southern India’s Peppery Comfort Food Warmed through with spice and reinforced with lentils, this peppery soup is the backbone of comfort foods in India’s southern states. Truth … Story: Nikhita Venugopal
Cooking The Burning Truth About Plum Pudding The story of how a medieval stew of meat and dried fruits became a cake that people eat at Christmas. It seems … Story: Allison Robicelli
Cooking The History of Puppy Chow, a Staple at Human Holiday Parties Vaguely Midwestern, and easy enough for a middle schooler to make, this masterpiece of Chex cereal, peanut butter, chocolate, and powdered sugar … Story: Naomi Tomky
Cooking Cookie Swap Four writers on the holiday cookies that will be getting them through the season. We make holiday cookies to exchange with friends … Story: Anna Hezel
Cooking Duck Two Ways Cooking in the 1980s is a column in which journalist John Kessler recalls his time at L’Academie de Cuisine in Bethesda, Maryland, … Story: John Kessler
