What in the World Is Cheese Powder?

I don’t mean to blow up your work week, but I recently discovered that it’s possible to make anything taste like Doritos without ever touching a chip.

Some, such as Wylie Dufresne, James Beard Award–winning chef and a father of molecular gastronomy, m…

I don’t mean to blow up your work week, but I recently discovered that it’s possible to make anything taste like Doritos without ever touching a chip.

Some, such as Wylie Dufresne, James Beard Award–winning chef and a father of molecular gastronomy, might say I’m late to this epiphany, like when I called to ask if he’d heard of cheese powder, a dehydrated, concentrated version of the fresh stuff.

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10 Best Canned Tuna Brands for Sandwiches, Pastas, You Name It

There are many factors to consider when judging the best canned tuna. Flavor is a huge one, of course, which is why I always opt for tuna packed in olive oil over water.

Yet just as important is safety. Tuna has been found to contain significant level…

There are many factors to consider when judging the best canned tuna. Flavor is a huge one, of course, which is why I always opt for tuna packed in olive oil over water.

Yet just as important is safety. Tuna has been found to contain significant levels of mercury, a toxic heavy metal occurring both naturally and released through industrial pollution. Mercury is airborne, but eventually collects in water, where it is absorbed by fish, entering the food chain and winding up, eventually, on our plates. Though ingesting small amounts of mercury is okay, as it builds up in a body it can cause a host of maladies. To reduce the risk of mercury poisoning, the Environmental Defense Fund, as well as the EPA and FDA, regularly list guidelines for which canned fish are the safest and most environmentally-conscious to eat.

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From Walnut to Avocado, Here Are 6 Specialty Oils to Add to Your Pantry

We’ve teamed up with La Tourangelle—makers of artisan oils, salad dressings, and cooking sprays—to show you all the wonderful ways you can use their specialty oils (think: roasted walnut oil, avocado oil, toasted sesame oil, and more) at home.

Take …

We've teamed up with La Tourangelle—makers of artisan oils, salad dressings, and cooking sprays—to show you all the wonderful ways you can use their specialty oils (think: roasted walnut oil, avocado oil, toasted sesame oil, and more) at home.


Take a look inside your pantry. What do you see? Olive oil, certainly. Vegetable oil? Check. Always stocked in the most basic of cupboards, these two kitchen workhorses will help you make just about any dish.

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15 Easy Ways to Upgrade Boxed Mac & Cheese for Last-Minute Dinners

Let me get one thing straight: I have loved boxed macaroni and cheese for as long as I can remember. From the bright orange Kraft mac and cheese dinners my dad “cooked” when my mom was out of town, to the countless microwaveable single-serve Easy Mac c…

Let me get one thing straight: I have loved boxed macaroni and cheese for as long as I can remember. From the bright orange Kraft mac and cheese dinners my dad "cooked" when my mom was out of town, to the countless microwaveable single-serve Easy Mac cups I consumed in college, and fancied-up shells and white cheddar from Annie's that now fill my pantry, this gloriously convenient invention has always been a part of my life.

And while you can often catch me whipping up a batch of the stuff in its purest form (including last night, when I had zero desire to prepare a full dinner), there are times when I like to experiment with different combinations of ingredients. Some are based off my cravings (spicy, bright and herby, or totally carbo-loaded), and other times they're based off whatever leftovers are in my fridge. Sure, adding extra ingredients can take away a bit of the simplicity, but incorporating them is easy and rarely takes more than a few minutes—in fact, you can usually finish the prep while the pasta water boils. Most importantly, they pay off big time in terms of flavor.

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How to Organize Your Pantry—& Keep It Shipshape

As a result of my job (home writer) and my personality (perfectionist) I’ve done a lot of research about how to best organize every little space in my home. I’ve long heard the praises sung of clear containers, listened to people preach the merits of a…

As a result of my job (home writer) and my personality (perfectionist) I’ve done a lot of research about how to best organize every little space in my home. I’ve long heard the praises sung of clear containers, listened to people preach the merits of a label maker, and seen pantry organizer upon pantry organizer topple off the shelves at TJ Maxx. Suffice it to say, I feel like I’ve heard and seen it all—from legitimate overhauls to unrealistic hacks. It wasn’t until this year, though, that I really decided to tackle the lid-flying, carton-crashing warzone that is my pantry.

For some context: when I get home from the grocery store, I’m so exhausted after lugging my tote bags from store to train to train transfer and finally, to my home, that I can’t be bothered to really organize things as they go into cabinets. Know the feeling? This is where the unraveling of intention begins. Three more grocery trips, an overstock on Trader Joe’s apple banana fruit crushers, and a teetering bag of rice later—it’s game over. Still, being stuck at home, cooking more than I ever have, has really prompted me to reassess my pantry storage and put my own advice into action.

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9 All-Star Condiments Always in My Kitchen

I am a condiment connoisseur. I have a hard time resisting any bottle, jar, or tin—be it spicy, pungent, tangy, salty, you name it. Sometimes I’ll buy a condiment to develop with or make a specific recipe, and other times I’m just attracted to a shiny …

I am a condiment connoisseur. I have a hard time resisting any bottle, jar, or tin—be it spicy, pungent, tangy, salty, you name it. Sometimes I’ll buy a condiment to develop with or make a specific recipe, and other times I’m just attracted to a shiny label (which probably means it’s getting added to my cart).

I’m always game to try something new, but after many years of cooking I’ve definitely honed in on a collection of staples I prefer never to be without—the all-star team, if you will. My trove of oils, pastes, and sauces all hail from different countries and different cuisines, and vary in texture and piquancy, but they all make regular appearances in my kitchen. And while everyone's definition differs, I consider many of the flavor-packed ingredients I use to boost dishes (either before, during, or after cooking) a condiment.

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15 Big Little Recipes That Lean on the Pantry

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re taking a stroll down memory lane.


Since I started Big Little Recipes two years ago (almost to the day!), every column has presented the same challenge: Make every ingredient count. These days, that idea resonates more than ever. In light of COVID-19, we grocery shop more infrequently, and often don’t find what we’re looking for. Which is why, this week, we’re looking back on the Big Little Recipes that hinge on pantry and fridge staples—and yes, we’ll chat about substitutions too. Here’s to making it work.

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28 Versatile Ways to Celebrate Chickpeas (Even if You Think You’re Tired of Them)

If you’re anything like me (read: a vegetarian; a lover of good food; a sorta impatient person), chickpeas are in heavy rotation in your cooking—especially now. As of this writing, a pound of the dried stuff and seven cans of cooked chickpeas are hangi…

If you're anything like me (read: a vegetarian; a lover of good food; a sorta impatient person), chickpeas are in heavy rotation in your cooking—especially now. As of this writing, a pound of the dried stuff and seven cans of cooked chickpeas are hanging out in my pantry, just waiting to be used. (The dried ones are calling for a long Sunday simmer as I putter around the house.)

You need no telling how flexible, satiating, and flat-out delicious chickpeas can be, so I won't tell you. I'll just show off 28 ways these little legumes strut their stuff, in crunchy-roasted snacks, slurpable stews, and sweets (yes!) alike.

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A Very Handy Guide to Common Ingredient Substitutions

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make th…

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.


What and how how we're cooking these days looks a lot different than it did just a month ago. As COVID-19 spreads in the United States, certain ingredients—from yeast and flour to heavy cream and eggs—can be difficult to find, whether you're making limited runs to the grocery store or trying to get supplies delivered to your door. Which means we've been making substitutions left and right, using what we've already got stocked in our pantries, fridges, and freezers.

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25 Quarantine Kitchen Conundrums—You Asked, We Answered

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make th…

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.


It's day I-don't-even-know-anymore of quarantine, but like us, you've probably been cooking up a storm.

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