Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? New Jersey Disco Fries.
If you’ve ever stumbled out of a New Jersey diner at 2 a.m., belly full and slightly regretful, ther…
The secret to the juiciest, most flavorful pork chop is sitting right in your fridge—right there, at the bottom of a pickle jar you’ve nearly kicked.
Why can’t we apply the ingenuity of a jam jar cocktail or a peanut butter jar salad dressing to eleva…
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? The Wisconsin Old Fashioned.
At bars and supper clubs all across the great state of Wisconsin, out-of-staters are in for a s…
The perfect bean doneness can be elusive, often feeling deceptively challenging to achieve. Putting a pot of beans on to simmer can feel like an act of faith, and it sometimes seems like you’ll never reach that ideal creamy, tender bite. But then—final…
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Tomato Pie.
For fanatics of regional pizza styles, tomato pie can be a bit of a hard sell. Seldom found in the case at an ac…
This feels like the right time to tell you that I’m on a journey to learn how to cook venison. Not the farmed stuff—all respect to New Zealand, but that is a totally different thing. I’m talking about true wild, hunted venison.
For now, I’ll have to sk…
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Midwest thin-crust pizza.
If you’re a Chicago deep-dish enthusiast, move along, this article is not for you. Ok, now that that…
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Scrapple.
Scrapple, for the uninitiated, is a dish true to its name. At diners and breakfast tables across Philadelphia, the…
I won’t argue with a classic Buffalo wing. I adore them, and they’re high on my list of priorities when it comes to the ideal Super Bowl spread. However, that means I’m buying a large bottle of Franks RedHot, which then languishes on my condiment shel…
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? New York bagels.
I’m just going to say it: New York City has the best bagels in America, and probably in the world. The abso…
I’m calling it: Gruel is coming back in a big way. You could chalk it up to a collective nostalgia, the rising cost of ingredients, or the popularity of all things whole and high quality grains. There’s even a stone mill and whole grain bakery slotted …
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Oklahoma Onion Burgers.
Oklahoma onion burgers are having a bit of a national moment right now. Born out of the Depression…
First things first: For the uninitiated, a kalimotxo is equal parts red wine and cola served over ice, often with a squeeze of lemon or lime juice. It’s a Spanish drink, a classic from the Basque Country but enjoyed all over. It’s also a party drink: l…
This just in: Malört, the bitter wormwood liqueur long popular across greater Chicagoland, is going national. The Windy City’s greatest secret is out, and you’re now just as likely to find this bartender’s handshake in a Bushwick cocktail bar as you ar…
Real talk: There’s nothing wrong with buying your favorite brand of whole grain dijon or that electric yellow squeeze bottle, but making your own mustard is surprisingly simple—and even a little fun. I go through the condiment at what some would consid…
2021 had the Espresso Martini. 2022, the Negroni Sbagliato. And now that 2025 is officially here, we can’t help but take our best guess at what food and drink trends are about to explode. If there’s one cocktail poised to soar in popularity this year,…
