all things food
If you want something done right, you have to do it yourself. This rich, complex, boozy vanilla extract is no exception.
Know what really satisfies? Making your own gooey, peanutty, caramel-y, milk chocolate-y Snickers candy bars at home.
This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk, so it’s lighter. Serve the crema warm.
Soft cheese dreams are made of labneh, which is ultra lush, creamy, and tangy. You may find you need to stop yourself from spreading it on everything.
Seductive in that way that only butter and sugar can be, this satiny smooth Swiss meringue buttercream may make you swear off every other frosting recipe. And it’s easy to make. We show you how.
Tacos-meet-pork belly. An explosion of sweet, spicy, salty flavors from pork that’s slowly roasted and then fried. Chef Robyn Almodovar likes to call these tacos “a party in your mouth.” What she said.
If velvety, perfectly emulsified, homemade mayo has always seemed like an impossible dream, then read on. Before you know it, you’ll be realizing you never again need to buy store-bought mayo.
Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.
Easy. Inexpensive. No preservatives. Few ingredients. Ample uses. You may never go back to store-bought mustard.
Chicken with 40 cloves of garlic is a classic for one reason—it’s damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.