One thing we’re absolutely doing to celebrate St. Patrick’s Day? Sipping on an Irish coffee. Ideally with a slice of cake in the same flavor. And if you didn’t know that was an option, don’t worry—now you do.
Skip the crowded bars and make something f…
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…
I cannot escape dates. My entire social media feed consists of date recipes both sweet and savory, and I must admit, I have become obsessed. Apart from using date syrup in my coffee nearly every day, I probably consume 2-3 dates on a daily basis becaus…
Horror movies or anything remotely scary—especially body horrors—are not my thing, so when it came to The Substance, I was more than reluctant to watch it. What I do love though, are actresses Demi Moore and Margaret Qualley, so while I may have skippe…
Let’s start with something we can all agree on: This cake, one that’s gooey in the middle and beyond sweet, is magically irresistible. If only we could all align on a name. You may have heard it called Neiman Marcus cake, gooey butter cake, or chess ba…
It wasn’t too long ago that I got massive heat on the internet for using marshmallow fluff in a fun little beverage. Funny enough, marshmallows, to an extent, are trending again. But this time, it’s homemade marshmallows using marshmallow root and hone…
If you’re looking to dive into baking more Swedish pastries (which, as the person behind a series called What’s For Fika, I highly recommend you do), a semla is a great place to start. And if you’re anything like me and spend all day looking at food …
One of my favorite things to do is recreate famous or popular recipes, and living in NYC, I never run out of inspiration. My Instagram feed constantly teases me with stunning desserts, and if you live here, chances are you’ve heard of the devil’s food …
If you’ve noticed rising egg and chicken prices (even Waffle House is tacking on 50-cent surcharges because of shortages) or read one too many stories on bird flu, you might find yourself looking for egg and poultry alternatives these days.
Or maybe y…
One of my strongest food memories from childhood is the endless pancakes we ate—for breakfast, lunch, fika, and sometimes even dinner. No matter how often my mom made them, they always felt like a treat. As we sat around the table, she kept them coming…
One of my favorite things about baking is feeding people and sharing my desserts. While the hungry crowd in our office eagerly devours every last crumb that comes out of the Test Kitchen (unless it’s not good, which I must admit, sometimes happens), th…
If there’s one thing I was put on the this earth to do, it’s to assure you that shareable dips do not have to be savory. Forget the Buffalo chicken and French onion and think about your favorite dessert—but in dip form. The internet has recently redisc…
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…
There’s only one football fan in my household, and as much as I’ve tried (which isn’t much), it’s not me. But while I can’t bring much excitement to the game, I can at least bring a good snack.
Food m…
Not that anyone needs an excuse to drink hot chocolate in January, but if you’re looking for one, National Hot Chocolate Day is officially on January 31 (not sure who the officials are to be honest, but we’re not complaining!). It makes perfect sense t…
Even if you don’t know a first-down from a fumble, you can still enjoy Super Bowl Sunday for what we think is its best part of the day: the food. And what’s better than a lineup of slow-cooker recipes that practically cook themselves while you stay glu…
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 …
If there’s one thing you should know about me, it’s that I love bean salads. And I mean really, really love bean salads. They’re simple to make, endlessly customizable, filling, and they keep for days in the fridge depending on the ingredients—making t…
If you asked me for the one ingredient that I always have on deck, my answer is almost always lemons. Like many, I use them for every day cooking—in vinaigrettes, to squeeze over salmon, and to massage kale before adding to salads. But more importantly…
Over the past few months, as I’ve been thinking of Swedish recipes to develop, one specific cookie kept coming to mind: “mums-mums” or “grädbullar”, directly translated into my words as marshmallow fluff cookies or cream balls. Imagine a fluffy marshma…
Former Food Network star Giada De Laurentiis is trying to start a “chocolate pasta movement.” Recently, the Italian cook shared a childhood recipe on TikTok: warm pasta covered in hazelnut spread. Alarming? Buddy the Elf spaghetti level of craziness? M…
Is it just us, or have holiday party invitations already started to roll in? Suddenly, there’s no shortage of cocktail hours, gift-wrapping parties, and cookie swaps that usually come with the need for a baked good or two. Thankfully, we have more than…
The directions of a cold cocktail recipe (1. Add ingredients to the shaker with ice. 2. Shake. 3. Pour) are a lot like this very paragraph: often ignored, but deemed absolutely necessary by the higher ups at the Food Media Factory. The same cannot be s…
This Thanksgiving, I’m off the pie. Flavor’s got nothing to do with it—butter-rich crust and sugar-laden fillings remain really, really delicious. It’s just that pie serving—heating, cutting, plating, ice cream scooping, and silverware providing—gets i…
Last week, fall weather finally fell, and along with wrapping myself in sweaters and admiring the changing leaves on my Brooklyn block, I was craving soup. Particularly tomato soup, and mostly because I had a fresh loaf of sourdough and a generous hunk…
