Elyssa Goldberg
Associate Web Editor. When she’s not posted up at a café, reading and praying that sipping her cappuccino won’t mean sacrificing a night’s sleep, Elyssa writes about food culture and restaurant trends for bonappetit.com. The team’s unrelenting sweet tooth and beverage nerd, Elyssa can also be found refreshing the Wait-or-Buy Now feature on kayak.com. One of these days, you should really ask her to tell you how much she loves IHOP. Spirit food: Penne alla vodka and a seltzer (no ice)
Recipes
23 Creative Ways to Use the Smoked & Cured Fish Sitting in Your Fridge
All that smoked salmon sitting in your fridge? There's more to it than slapping on a piece of toast for breakfast (though we do love that too). Here's inspiration for the smokiest fish in your life.
Culture
Meet 'Le Boeuf,' a Painting of Beef Estimated to Sell for Over $20 Million
Meet 'Le Boeuf', the painting of a slab of beef that's expected to command eight figures at auction at Christie's.
Culture
"Orange Is the New Black's" Samira Wiley Hates Avocados, Accidentally Ate Pig Testicles
Here's what Orange Is the New Black's Samira Wiley likes to eat—from which hot sauces she swears by to why she hates avocados.
Culture
So Hot Right Now: Millefeuille, the Butteriest, Flakiest French Pastry
The classic French pastry is having a resurgence all across the country. We're here to explain what a millefeuille is, how to pronounce it, and where to eat it now.
Recipes
What We're Eating (and Drinking) This Weekend: Tacos, Dumplings, and so Much Rosé
What we're eating and drinking this weekend.
Culture
Why Food Trucks (and Kale Salad) Are Representing the U.S. at the World's Fair
What Is American food? How do you explain it to the rest of the world? At the 2015 World's Fair in Milan, American food means food trucks. Here's why.
Culture
The Rise of Cookie Butter: How Speculoos Spread Hit It Big in the U.S.
What is cookie butter, exactly? And where does it come from? What do you eat it on? We learn all about cookie butter and how it became a household name.
Culture
Nitro, Our New Favorite Iced Coffee, Is Served on Tap and Tastes Like Beer
Our new favorite iced coffee is served on tap and tastes a lot like beer. Nitro coffee is on the rise. Here's what you need to know.
Culture
Big Gay Ice Cream on Going Homemade, Exploding Chickens, and More
Big Gay Ice Cream founders Bryan Petroff and Douglas Quint wrote a hilarious yearbook-cookbook, but have you seen their Twitter and Instagram feeds? We spoke to them about their social media presence and how to make it in the ice cream business.
Culture
Big Gay Ice Cream on Their New Cookbook (and Unicorns and More)
Big Gay Ice Cream just released a new cookbook. Here's everything you ever wanted to know about their heavenly soft-serve, the rainbow unicorn, and what they were like in high school.
Recipes
34 Cooking Moments When You Know You've Nailed It
It's hard to tell when you've finally achieved the ideal pan-seared fish skin or grill marks on a steak. These photos show us how it's done so you can get it right every time.
Culture
Our Favorite Small Food Brands Hit the Big Time, and We're Okay With That
High quality doesn't have to mean small scale and making it big doesn't have to mean selling out. But it's not easy.
Culture
'The Birth of Sake,' the Beautiful New Documentary About the Endangered Art of Making Sake by Hand
We're loving the Birth of Sake, the new food documentary about the art of making rice wine.
Culture
The Secret Food Emoji You've Never Used Before
The story behind the secret food emoji you've never used before.
Culture
Everything You Need to Know About Cooking With Epicurious' New Apple Watch App
Epicurious launched an Apple Watch timer app to make sure we get cooking-on-the-fly right every time.
techniques
Totally Non-Essential Kitchen Tools We Can't Live Without
We're serious about our kitchen gadgets, and everyone is opinionated about their favorite egg slicers and mandolines. Here are our favorites.
Culture
Banana Desserts Are Having a Moment, and We're Into It
Banana desserts get a bad rap, but we're defenders of underdogs. Here's why we're loving the new guard of banana desserts.
Restaurants
Check Please! Restaurants That Make Paying the Bill (Almost) as Fun as the Food
We love how much fun restaurants have when we ask to see the bill. Here are some of our favorite check containers that make paying almost as much fun as eating.
techniques
The Perfect Martini Requires 50 Stirs and It's Worth It
Audrey Saunders of the famed Pegu Club taught us how to make the perfect martini. Learn her magic.
Culture
The Nutshell: A Digestible Digest of Foodstuffs
Welcome to the Nutshell, your cheatsheet for everything happening in the world of food: news, miscellany, and whatever else we want to talk about.