Cooking For Unusually Good Butter, Just Add Skyr Making cultured butter at home is a three-ingredient party trick. Sure, I’ve always known that you can beat heavy cream until it … Story: Elisa Ung
Cooking Biang Biang Goes the Noodles Ridiculously wide, curiously onomatopoeic, definitively Chinese. These noodles are making some noise. On a Friday night in North London, a short queue … Story: Edwin Jiang
Cooking Shepherd’s Pie of the Sea If it ain’t broke, don’t fix it. But if a classic potato dish could use a little color and a little sweetness, … Story: Mary-Frances Heck
Cooking Childhood Juice How a pack of L.A. skateboarders bettered their neighborhood through the power of juice. Really good juice. In Los Angeles, juice comes … Story: Oriana Koren
Cooking Hot Yogurt Soup In Turkish cuisine, yogurt finds its way into salty drinks, nourishing soups, and meaty pastas. If I could commission Norman Rockwell to … Story: Oset Babür-Winter
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
