Cooking
We’re here to help make mealtime more delicious, memorable, and achievable—with expert advice from our Test Kitchen, grocery store taste tests, curated recipe collections, reader-favorite columns like Feel-Good Food Plan and Fourth Trimester, and more.
Cooking
What Are Egg Noodles? And Why Are Some Noodles Egg-less?
It’s a little bit of science, and a little bit of tradition.
Cooking
It’s Time to Retire ‘Rice Vermicelli’—Learn the Actual Noodle Names
From flat bánh pho to wide ho fun, the canon of rice noodles is as expansive as it is delicious.
Cooking
Anything Cornstarch Can Do, Potato Starch Can Do Better
Bouncy noodles, crispy tofu, silky sauces, and more.
Cooking
Pour This No-Prep, No-Cook Sauce on Literally Any Noodle
All you need is a few minutes and a few ingredients.
Cooking
Noodle Dough Really Does Need to Rest—Here’s Why
Just 15 minutes can (literally) make or break your recipe.
Cooking
The Most Important Ingredient in Noodle Dough Is Actually Salt
Even a little makes a big difference in the final texture.
Cooking
31 Vegan Desserts to Satisfy Your Sweet Tooth
Our best vegan desserts for plant-based dinner parties and anytime snacking.
Cooking
Trader Joe’s Finally Has Confetti Cake Mix
Just don’t call it Funfetti—the lawyers can hear us.
Cooking
For Sprouted Mung Beans, Just Soak, Rinse, and Wait
As a kid, I would turn up my nose. Now they’re my favorite kitchen project.
Recipes
31 Vegan Breakfast Ideas to Make You a Power Player
A.k.a. how to get out of bed and then completely crush the day.
Cooking
This Undone Dumpling Soup Meets You Where You Are
On days when you’re not feeling buttoned-up, let it all fall apart.
Cooking
Picky Eating Is a State of Mind
First, you have to be willing to try something new—only then can you decide you absolutely hate it.
Cooking
Kala Namak Is Nonnegotiable for Vegetarian and Vegan Cooking
Its funky, savory punch is key to stellar chaat and impeccable tofu scrambles.
Cooking
What’s the Difference Between Bleached and Unbleached Flour?
And can you swap them in baking recipes?
Cooking
How to Make Boxed Cake Taste Homemade
However you look at boxed cake mix—a desperate measure for desperate times or a jumping-off point for an infinite number of delicious desserts—here are our best strategies to make it taste better than you ever imagined.
Cooking
Trader Joe's Garlic Cubes Are Never Not in My Freezer
Because no one has time to mince or Microplane.
Recipes
43 Strawberry Recipes That Aren’t Just Shortcake
Sure, you could eat them out of hand, but our favorite strawberry recipes prove the spring gems can do so much more.
Cooking
Gremolata Makes Any Meal a Million Times Better
Have parsley, lemon, and garlic? Congrats—you’ve got gremolata.
Cooking
Here’s Yet Another Reminder That Raw Cookie Dough Can Make You Sick
Three people have recently been hospitalized with salmonella after eating uncooked cookie or cake batter, according to the CDC.
Cooking
A Bold and Buttery Taste Test of 7 Microwave Popcorn Brands
Between all the salt and butter, there was one brand we could agree on.
Cooking
When I Don’t Want to Do Dishes, I Make Furikake Popcorn for Dinner
Also great for movie nights and late-night snacking.
Cooking
Can You Really Get Food Poisoning From Leftover Rice?
According to TikTok, yes. According to experts, also yes. But it’s easy to avoid.
Cooking
What Is Asafoetida, the Spice That Makes My Indian Food Taste, Well, Indian?
A pinch of funky hing makes every other spice come through.
Cooking
It’s-Finally-Spring Pasta and More Recipes We Cooked in March 2023
Like tender sponge cake, and citrusy salad.
Cooking
The Wildest Things Bon Appétit Editors Keep In Their Freezers
Spoiler: Not a lot of it is food
Cooking
Forget Chocolate Bunnies—This Easter, Eat Rabbit Bolognese Instead
Welcome spring with a cozy pasta that’s just the right amount of festive.
Cooking
I Tried Trader Joe’s Burrata Ravioloni, Then Went Back for 3 More Boxes
Plus more March products—like chickenless wings and sriracha seasoning—reviewed.
Cooking
The 10 Most Popular Recipes of March 2023
Like potato chowder, chicken chili, and coconut cardamom cake.
.jpg)
Cooking
5 Tips for Baking Better Cakes
This week on the podcast, editor Shilpa Uskokovic and host Chris Morocco triage all kinds of cake problems.
Cooking
16 Spoon Salads for When a Fork Feels Like Too Much
These piecey, bitsy salads are great to make ahead.
Cooking
There's More Than One Way to Zest a Lemon
In fact, here are four, from dramatic curls to delicate flurries.
Cooking
These Satisfying Recipes Are a Fit for Every Kind of Sehri
They’ll carry you through Ramadan, whether it’s a speedy meal for one or you’re hosting a crowd.
Cooking
How to Make Cannabutter, Step-by-Step
Learn how to make weed butter—plus how to bake with and enjoy it—with this recipe and tips from cannabis expert Mennlay Golokeh Aggrey.
Cooking
Make This Brown Butter Chocolate Soufflé for Passover
Or any holiday, or dinner party, or just because.
Cooking
This Microwave Masala Omelet Got Me Through Culinary School
It's ready in minutes, with hardly any dishes.
Cooking
You Don’t Need to Impress Your Friends With Your Cooking
As Chris Morocco says on this week's episode of Dinner SOS: “The harder I worked to feed people, the less I enjoyed feeding people.”
Cooking
The Quickest Beef Stew Is Actually Meatball Soup
All the same long-cooked flavors in half the time.
Cooking
These 5 Recipes Connect Me to My Memories of Tanzania
Like strip steak with kachumber and coconut cardamom cake.
Cooking
Bread, Egg, Cheese, Chile—That’s Your Ingredient List
A beloved dish from Mumbai, Eggs Kejriwal is melty, spicy, and easy as can be.
Cooking
Should I Add Feta to Chocolate Cookies? Should I?
Oh, the things! The internet tells me to do!
Cooking
What Do You Mean You Don’t Have Milk Powder in the Pantry?
Keep it around for bouncier bread, creamier ice cream, and more.
Cooking
Which Boxed Brownies Are the Best? A Blind Taste Test of Betty Crocker, Trader Joe’s, Ghirardelli, and More
There is one clear winner, whether you prefer a corner piece or the gooey center.
Cooking
I Begged a Restaurant for This Brilliant Ketchup Hack
All you need are three ingredients to take store-bought ketchup from good to glorious.