• Honey you can hold in the palm of your hand.
• What is this mystery gadget? (Hint: It belongs to summer more than winter.)
• What are your favorite foods to eat while reading?
&...
We wanted to share this deal that came through our email this morning: Amazon's Deal of the Day is a great buy for the kitchen. They have this 8-Quart Staub Cocotte for only $179.99, which is at least...
We've waited long enough. It's a new year and a new season, and we are kicking off our very first Kitchn Cure. They're on the fifth Eight Step Home Cure over at the home sites, but if you’d rather...
We got an early jump on our weekend cooking and made two kinds of icebox cookies last night. We also have a pile of new recipes and tips to try - this was a good week here at The Kitchn for learning n...
When the results of Designboom's Dining in 2015 competition were revealed at the end of January, we were absolutely fascinated by all the creative, witty, and beautiful designs. There were dozens...
Welcome new readers! Come hang out with us - questions, recipe requests...
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Early summer seems perfect for lemon meringue pie, blowsy with airy meringue and easy to wolf down before a late afternoon nap. But here on the precipice of spring, when it's still cold outside and su...
Saving the Burnt Pan - foreverdigital
Dear AT:SF, I recently steamed some tamales in a large non-stick pot. I think I messed up with the steaming, and perhaps did not use enough water, or steamed th...
There are several great events for New York food-lovers this weekend. We noted in the Arts Currents feature of the NY Times their listings of these events: Edible NYC and expert city farmers will be a...
OK, "Sexy, Spicy Broccoli" was really one of the rejected names for Melissa Clark's ceviche-like broccoli salad in the Times a couple weeks back, but we have to beg her to give it another chance. This...
If you're planning to brine your own corned beef in time for St. Patrick's Day, you'll need to gather your ingredients and get started this weekend.
Plan for a few days to gather a good brisket and ...
This week, in honor of The Kitchn's Hungry Reader theme, we're bringing you a cocktail with a bookish handle.
Named for the famous NYC hotel that was once the rendezvous spot for a gang of scathing ...
Faith, Janel, and I are gearing up for The Kitchn's annual trip to the Home & Housewares Show in Chicago. We're looking forward to three whole days to geek out on pressure cookers, copper pots, new ti...
The tranquility and light of Marjie's cottage in Evanston, Illinois, has us wishing for a cottage of our own, complete with mullion windows over the sink. See more of Marjie's feminine, delicate kitch...
Here's a question from reader artichoke queen. How do you keep your knives sharp?
Looking for a good, manual knife sharpener that will work on Global knives and others. The Furi has been recommende...
During the week, I'm often too busy to cook breakfast, but as the weekend approaches, I start making mental menus for Saturday and Sunday morning. Freshly brewed coffee, fruit salad, toast with jam, ...
All the recent talk about slow cookers and crock pot meals got us hungry for some braised, shredded pork shoulder. But when we unwrapped the meat, we found it still had the thick layer of porkback att...
Kewpie mayonnaise was prominently mentioned in Wednesday's Times Dining section article on MSG and its ubiquitous presence in processed foods. We only knew Kewpies as those eerily big-eyed dolls - w...
If you've been thumbing through your cookbooks with a sigh of boredom, help is on the way! The folks over at Feeding America and the Internet Archive have been hard at work scanning hundreds of early ...
AT:Chicago posted an item or two from this beautiful modern boutique in South East London. We browsed around their kitchen and tableware and we're smitten...
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Photo by Flickr member In Praise of Sardines
There are some recipes and dishes that make us long for spring, and this fish dish from In Praise of Sardines makes us want spring green things so badly....
Honey is in the air! On the heels of this post about hard 100% honey drops from Honibe, here's a local New York honey question from Cindy. Jump in if you have another answer. Do you buy local honey wh...
Blancmange is having its 15 minutes of fame over here at the Kitchn, and last week's reader photo jogged our memory of a similar childhood dessert that's not quite a pudding but not quite a cake, eith...
I encounter a lot of chefs that don't know how to peel garlic and end up doing it the long, hard way. Other chefs use packaged peeled garlic. Personally, I prefer to buy my garlic fresh at the Farme...
Gift: 2 sets of Eiko Egg Boilers from Vessel
Designer: Eiko
Shop: Available from Vessel for $19 per set of four.
Remember these Eiko Egg Boilers from last week? We like their bright, cheery spring ...
Ever feel inspired to whip up a home-made cake, only to find yourself out of cake flour? Or maybe it seems a bit excessive to buy an entire bag of cake flour when you're only planning on making one ca...
We were interested in this piece in the NY Times Home & Garden section today: "Room to Improve," where they answered a reader question on how to update his kitchen without gutting and remodeling i...
A trend we've seen in recent prototypes of new kitchen designs is cutlery that fits itself to your hand. These chopsticks marry that trend with the grace of classic chopsticks. ...
A Tree Grows in Brooklyn was a favorite book long before we moved to this fine city. Thanks to author Betty Smith's vividly descriptive prose, this coming-of-age story is the kind of book you curl up ...
In the spirit of growth, new voices, and broader national coverage, this week we are introducing four wonderful new writers who will help nourish The Kitchn on a daily basis. We've introduced you to E...
One of the things we like most about our friends over at Serious Eats is their unfailing eye for a delicious photo. This one above, of Ham, Brie, and Apple French Toast Panini from Serious Eats' Cook ...
We're packing for a flight tomorrow, and of course that packing includes a snack to make the hours in the air more palatable. Inspired by Saveur's March theme of butter, we washed some radishes, spoon...
Corners are important places in small kitchens. They are often the awkward spots, where drawers pull out and bump into each other, and they hold potential for wasted space. We showed you a cutting boa...
At Fairway in Brooklyn this morning I came upon something new to me: smoked garlic from France. It has an unusual smell -- not like other smoked foods, more just like fire. It only came in whole bra...
A few years ago we received several boxes of plates, pots, cutlery and gadgets from a family member who was downsizing their kitchen. Ever since then, we have been mystified by this yellow plastic squ...
This month at The Kitchn, we're talking about food in literature, and this quote from Ernest Hemingway's A Moveable Feast made me think of a local San Francisco favorite: Drake's Bay Family Farms oy...
Our discussion yesterday of eating while reading made us think about foods that we eat while reading. It seems like there's a sharp divide between foods that are good for eating-while-reading, and oth...
Food deserts are areas where communities don't have access to healthy, fresh food. Communities are blocked for economic and geographic reasons from accessing good food.
Last week, New York City coun...
We are blogging our way through major national grocery store chains and letting you weigh in with your impressions, thoughts, and opinions.
Today's pick: Kroger. Kroger is a grocery store behemoth. ...
In this week's New York Times' Dining Section - it's all about octopus! In A Treat Whose Time May Be Here, Mark Bittman revisits the big, intimidating octopus. He explains that frozen is just as go...
There are a few ingredients that merit an entire category of unitaskers all to themselves, and garlic is one of them. We've talked about the RoyalVKB Garlic Crusher, the Garlic E Zee Dice, and Garlic ...
Ah, gluten. Bread bakers love it and pastry chefs keep it at a respectful distance. So what's the deal with gluten and what can we oh-so-humble home cooks do about it?
All flour contains a certain pe...
Fragrant, labor-intensive Indian dishes are whipped up as effortlessly as peanut butter and jelly sandwiches by several characters in Jhumpa Lahiri's Pulitzer Prize-winning collection of short stories...
In the spirit of growth, new voices, and broader national coverage, this week we are introducing four wonderful new writers who will help nourish The Kitchn on a daily basis. We've introduced you to E...
It may be Bathroom Month at our sister home sites, but they still have some good design and tips for the kitchen this week. In Chicago, editor Heather and her husband are working on putting together a...
A question of pepper mills, from reader Robyn:
I am perplexed by the assortment of different pepper mills out there. I am a fairly serious cook and my peppermill gets a workout (I have a terribly j...
This week you finished the book. Right? Chapter 8, Chapter 9, and the Epilogue? According to our Kitchn Book Club schedule, we did. But, we didn't. We're going to keep the discussion going near ...
Honibe is a company from Prince Edward Island, Canada (Hello! Hungry Reader shoutout to Anne of Green Gables...). Honibe is passionate about honey; they sell varietals made from the pollen of pumpkin,...
Here's a good question from reader Merrill. Merrill is thinking about taking the plunge and going vegetarian! Can you help?
I've been enjoying all the posts generated from the beef recall (and accom...
You've probably heard dozens of old wives' tales and pseudo-scientific advice for cutting onions without tears. Two of the most ludicrous are holding burning matches in your mouth while you chop, a fi...
I went to San Francisco for a visit home last weekend to find that my parents never seem to learn.
Despite years of my proselytizing ranting about the joys of real cheese (and the inferiority of ind...
The first episode of Food Network's new Rescue Chef series with Danny Boome aired over the weekend.
We DVR'ed both Rescue Chef and Jamie Oliver's new series and watched them back to back on Sunday ...
It's the month of The Hungry Reader, so here's a 1945 vintage copy of the Better Homes and Gardens cookbook from eBay - we love the font and typography on these old versions, as well as the recipes. (...
This is a tip we feel a little silly posting. As we always make rice on the stove (as opposed to in a rice cooker) we feel it is obvious.
It is not, however, obvious to the many people who ask us ho...
The last time we lived with roommates, they were regularly bemused to see us sitting at the table with food and wine laid out and one of these wire bookstands propped up with our latest read. Evening ...
Dear Readers, below the jump you'll find a Reader Survey - something we've never done before - that will help us get to know who all is out there. We'd love it if you'd take a few minutes to go throu...
We can't believe that winter is almost over and we haven't posted a single recipe for lasagna! This timeless casserole dish is one of our staple comfort foods in any season, honestly, but it feels esp...
At the Alemany Farmer's Market this weekend, we saw a mixture of winter seasonal produce (still a lot of citrus, particularly Moro blood oranges) and fresh spring vegetables, such as asparagus, tender...
When I went to hear Michael Pollan speak a few weeks ago, I came to understand another reason why we do what we do, here at The Kitchn.
We're here to help you move food closer to the center of a we...
In the spirit of growth, new voices, and broader national coverage, this week we are introducing four wonderful new writers who will help nourish The Kitchn on a daily basis. You met Emma yesterday, ...
Emeril Lagasse is cooking up a whole new career direction for himself these days. He closed his show at Food Network after ten years of anchoring their programming, and then recently sold his franchis...
Look at these bright, pretty tea towels and aprons from Skinny laMinx. We've had this Etsy shop in our favorites for a long time - we like the apple reds and greens, Orla-Kiely-inspired stem prints, a...
March is Bathroom Month at our sister sites, and while cooking and bathrooms don't instinctively mix (although, oh, how we loved Kramer's shower drain garbage disposal on "Seinfeld"), there are some ...
We think that modern, updated casseroles are going to be hot this year. Potatoes, tomatoes and pesto, and spicy tofu certainly qualify as an update to a classic dish... ...
We talk a lot about local food here at The Kitchn. We believe that your cooking can be better when informed by your local seasons and crop cycles. We also want to stay connected with local farmers and...
This sleek little toaster from Alessi has a feature that we've heard of (in books) but never actually seen: a bread and bun warmer. Read on for another photo of this interesting little feature... ...
Moreish adj. Addictive or nearly addictive; most often used to describe food or drink so good that you want more (primarily British and Australian in usage).
We are big fans of Agatha Christie; her b...
We are always interested in seeing how city-dwellers work with tiny kitchen spaces. Perhaps the reigning champion of tiny kitchen spaces belongs to Jack, an artist and musician who lives in a 10x16 Ma...
Today we're kicking off our month dedicated to The Hungry Reader and we want to start at the very beginning. What are your favorite picture books about food?
As children, we went through picture ...
Earlier today we alerted you to an alfalfa sprout recall on the West Coast. Sad news, especially since one of our favorite vegetarian lunches is a sandwich made of good bread, a thick layer of cream c...
Reader angorian wrote us to say she was inspired by the recent post on blancmange to make her own molded milk pudding... ...
When I get a little money I buy books; and if any is left, I buy food... Desiderius Erasmus
We are happy readers, here at The Kitchn. We have been thinking about how many books have stirred our appet...
Sorry, prosciutto, but we think we're falling in love with speck! Its smokiness and subtle herb flavor has us entranced, and we've found ourselves sneaking it into everything from omelets to pasta sau...
In the spirit of growth, new voices, and broader national coverage, we are introducing four wonderful new writers who will help nourish The Kitchn on a daily basis. We'll introduce them to you through...
Congratulations to reader mousitch who was the randomly-selected winner of our last Thursday Giveaway, a Krups Panini Maker.
They said they'll be making some grilled cheese with this panini maker; w...
Along with reviving our recaps of newspaper food sections we're also bringing back our monthly roundups of the best food mags, so you'll know what's really worth seeking out each month.
The March Sa...
Just when Spring has sprung and everyone out here in California is eating salads, there's been a double recall of contaminated alfalfa sprouts this weekend on the West Coast....
I don't think I've ever given a formal diner party. Mostly because I don't have the stuff -- nothing in my kitchen matches, not the plates or forks or glasses or even the chairs. But I also don't ha...
Welcome new readers! Consider the Open Thread your cooking lounge: chat, ask questions, share inspiration.
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