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  • Features
    • Cooking
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    • The Monday Interview
  • Podcast
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    • Let’s Talk About American Food
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Newsletter
About
Anniversaries
Five Years of TASTE
Today is TASTE’s fifth birthday, and we’re celebrating with some memories, a few shout-outs, and a handful of favorite stories.
Story: Anna Hezel and Matt Rodbard
Year In Review
Top 20 Stories of 2021
We picked a few highlights from a very memorable year, including the new rules of nonstick, the great soda awakening, kimbap, carbonara, and asking the question “Was cast iron almost canceled?” 
Story: Matt Rodbard
Year In Review
15 Favorite Interviews of 2021
Highlights from a mighty year of conversations with authors and chefs like Rodney Scott, Nadiya Hussain, Sheldon Simeon, Moby, and Missy Robbins. 
Story: Matt Rodbard
Year In Review
Top 15 Recipes of 2021
Some of our greatest cooking moments of the year were fueled by mantou, canned tuna, and chile crisp.
Story: Anna Hezel
Collection
The Semi-Phoned-In Approach to Thanksgiving
You may not have a whole uninterrupted week to track down ingredients and cook a masterpiece. You may only have two days. But you can still bring something thoughtful and unexpected to the table this year.
Story: Anna Hezel
Cooking
More Fun Than a Sack of Potatoes
There’s so much more to the tuber than mashing.
Story: Anna Hezel
Cooking
Build a Bigger, Better, Spicier Italian Sandwich
All the cutlets and Calabrian chiles you need to turn your kitchen into the deli of your dreams.
Story: Anna Hezel
Recipe Collection
Breakfast Is When Baking Becomes a Meal
The morning is the best time for bakers to flex with tart raspberry coffee cake, brown butter banana bread, and cinnamon-apricot Bostock.
Story: Matt Rodbard
Recipe Collection
It’s No-Bake Cheesecake Season
Your oven is off duty with these pies, cornflakes-filled chocolate cakes, strawberry parfaits, and more.
Story: Matt Rodbard
Story Collection
Thinking Outside the Fry Basket
Turn your summer produce into fritters, your stone fruit into a fritto misto, and your cactus paddles into milanese.
Story: Anna Hezel
Story Collection
Bring Your Kitchen Outside
We have entered outdoor cooking season—here’s how we’re making the most of it.
Story: Tatiana Bautista
Cooking
Spring Vegetables Are Here—Don’t Blink
We’re on the brink of the most exciting time of the year for buying and cooking produce.
Story: Anna Hezel
Collection
The Soft Side of Dessert
We could all use an easygoing budino, panna cotta, or taho.
Story: Tatiana Bautista
Collection
Squeeze Every Last Drop Out of Citrus Season
How to turn those Cara Caras, lemons, and kalamansi into vinaigrettes, pasta sauces, marmalades, and more.
Story: Anna Hezel
Futures
Meet the Future of Food
Get to know some of the writers, chefs, and innovators reshaping how we think about food.
Story: Matt Rodbard
Cooking
Make It a Melt
With a few slices of bread, a hunk of cheese, and a hot skillet, anything is possible.
Story: Anna Hezel
Year In Review
Top 20 Stories of 2020
We picked a few story highlights from a very memorable year, including a close look at the industrial croissant, a dive into the restaurant industry’s pivot to meal kits, and a celebration of sardine collecting.
Story: Matt Rodbard
Year In Review
15 Favorite Interviews of 2020
Highlights from a mighty year of conversations with authors and chefs like Ruby Tandoh, Vallery Lomas, Claire Saffitz, Alexander Smalls, Ina Garten, and more.
Story: Tatiana Bautista
Year In Review
20 Favorite Recipes of 2020
A look at some of the year's greatest hits, from baking buttermilk bread, frying crispy cutlets, sheet panning panzanella, and always confiting your tuna.
Story: Anna Hezel
Columns
Let’s Talk About American Food
In her TASTE column, Mari Uyehara tackles some of the big questions in food, from the dark history of tuna sandwiches to the life and times of the kale salad.
Story: Mari Uyehara
Story Collection
It’s Always Lasagna Season
We’re living in the golden age of baked pastas.
Story: Anna Hezel
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