Tap water on fire, chewy chocolate cookies, and grilled cheese with tomato soup. These are a few of the most popular posts from the past week; read on to see them all!
15. Dutch Oven FAIL...Tramontin...
It's Friday, and we are thinking about spicy lamb curry and creamy polenta. We are also thinking about farmers markets overflowing with pumpkins, squash, apples, dahlias, and other bounty of fall. Wha...
I have a KitchenAid, 2 food processors (2 more in the basement), a hand blender, a blender, 2 steamers (shall I go on??) (Darci in Traverse City, MI)
• This Week's Assignment: De-Clutter and Giv...
Interior designer Steve Justrich is inspired by color. When he renovated his tiny San Francisco kitchen, he drew his primary inspiration from the colorful art that lines his walls and makes his...
Warning: This cake may cause a stampede. We were at a friend's party recently when out came the plate of bibingka and suddenly everyone was abuzz. It took some maneuvering to get past the mob o...
We love how this kitchen has clean, crisp modern touches right alongside some really traditional elements—the toile-like wallpaper and the wooden cabinet (maybe it's antique?) tucked into the far ri...
We just acquired a new ice cream maker and there's no way we're waiting until next summer to put it to use! Besides, there are plenty of delicious seasonal ingredients that are just begging to be chur...
Last weekend, armed with my Opinel mushroom knife, I drove 2 hours up Highway 1 to Salt Point State Park on the Sonoma Coast to join other members of the Mycological Society of San Francisco on t...
The end of summer doesn't need to mean the end of fruity cocktails — we just need to use preserved fruits and emphasize some subtler, year-round flavors....
Paging through Lidia Bastianich's new book, Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes (Knopf), it's obvious that the notion of a locavore is not a trend but rather a given i...
If cooler weather means the more time doing cozy activities in the kitchen, it also heralds our annual nemesis: chapped hands. We use our hands constantly while we cook and wash them just as often. Ad...
Art, paint and pattern: three spirit-raising tools that I use in every project. They exist in the kitchen as part of the fabric of the design. Can you have a happy or home environment without them? Co...
Plus, make a cute DIY cake stand using pantry staples, and a tour of an organic dairy farm....
Still have a few green tomatoes hanging around? This sweet pie would be glad to have them. Plus, more ideas for Eggs en Cocotte, the buggy reality of vegan wine, and rediscovering the fun of cooking w...
Artichokes, on first glance, are an intimidating vegetable. Spiny and tough, with a thistle at their heart, artichokes may appear to be not worth your time. But treat an artichoke right, and you get s...
Q: At one of my first restaurant jobs I had to make gobs of coleslaw and my boss told me I had to rinse the carrot shreds before putting them into the coleslaw or it would make the slaw brown by the e...
Happy Friday! Our discussion on choosing the fastest checkout line reminded us of this more humorous take on "queue strategy." Get your weekend started with a laugh from one of our favorite comedians,...
A year ago this week we were happily talking about fall food! Here's a look back at some of our favorite recipe and posts from this time last year. They include healthy comfort foods, pickled tea sala...
So an entire lego house is amazing. Just, amazing. But perhaps just a touch of Lego--say just a kitchen island--could be a subtle homage to the architectural toy... Who are we kidding!?! It's ridiculo...
We're drawing our unofficial Polenta Day to a close with a look at our new favorite menu for a delicious and easy dinner party: a polenta bar! ...
During a recent pantry excavation, we unearthed two practically full bottles of almond extract, both of which had been purchased for some specific cake or cookie recipe and then forgotten. Clearly it ...
Take a look at this cozy, vibrant kitchen from South Africa! It was a Color Contest entry but we sadly ran out of space before it could be posted. But we just had to give you a peek into this c...
Between the baking bug that got us as soon as the weather turned cool and the holiday baking we see looming on the horizon, we're thinking it might be about time to invest in a good set of cookie scoo...
Q: My wife and I had dinner at Morel's near the L.A. Farmers Market, and they had an amazingly delicious creamed corn polenta.
I'd like to make some at home, but I'm new to polenta and need help fin...
If you've ever visited an Asian grocery store, chances are you've found yourself in the produce section wondering what all those green leafy vegetables are, and how to cook them. Each vegetabl...
How familiar are you with the wines of Long Island? How good are they? And how do they compare price-wise with other wines you may be drinking? Having participated in a blind challenge last week, the ...
Q: I've been trying to find a best way to store olive oil, since I got a larger bottle than normal and don't want it to go bad. Some sources advise to store it in the fridge... but there's counter-adv...
If you've ever had the privilege of driving to Branson, Missouri there's a good chance you've driven past Osceola Cheese. There's billboards for miles and miles around and planning to visit i...
Polenta has been our food crush so far this fall. There were quite a few recipes featuring polenta in last month's Quick Weeknight Meals contest, and we're just enamored of its easy, creamy goodness. ...
Sara Kate's delicious Sticky Toffee Cakelets are impossible to resist. Don't you want to run a finger through that toffee sauce and take a lick?! Besides being delicious, these miniature cakes come in...
It's Pumpkin Day on today's Delicious Links! Pumpkin cupcakes with maple cream cheese frosting, a cute canister, and more below. ...
The always exciting Restaurant Wars episode took on a few new twists in this episode, not the least of which was a focus on sustainable seafood.
Note: We reveal the winner and losers below ......
Q: I decided to take my copper pots once used for decor and take off the laqueur so i can cook with them. Now they have horrible black stains and a terrible copper finish and I am so sorry I ruined th...
Fresh ginger! It's one of our very favorite things. Here are five ways we eat a lot of ginger. What about you — how do you like to eat ginger?...
Imagine a cross between a marshmallow and a meringue, fragrant with honey and studded with tender nuts, and you've got nougat! We love to nibble it on its own and crumble it into desserts, but we've n...
Every week we round up our favorite good eats from our friends at Serious Eats. This week there's cute chocolate bowls made from balloons, plus the Girlfriend-On-Vacation Food Pyramid, pigs' ears, and...
Bosch has recently redesigned their iconic refrigerator. There is something quite marvelous about these appliances, especially if they look vintage. That's basically what this is: a new fridge that lo...
This is the time of year we start to think, wistfully, of burnt toasted marshmallows, flaming on sticks. But we can't exactly build a fire on our back porch, so what's a city-dweller to do? Pull out t...
Wrap dough tightly in plastic wrap. These are familiar instructions to home bakers, and I even include them in my own recipes here on The Kitchn. Though I don't use plastic wrap for many purposes othe...
We just kicked off the fall cooking season with a big pot of smoky, spicy collard greens. Boy are they good! There's nothing quite like tender, juicy collard greens to get us in the mood for winter co...
Got a serious chocolate craving? These brownies will do the trick and leave you wishing you had room for more. They're intensely chocolately and so fudgy you almost need a spoon. You'll definitely nee...
If you think grits are, indeed, glorious, then this is a book for you. But even if you're not sold, hear us out. This book veers way off the breakfast path, with recipes for savory polenta main dishes...
I love fresh herbs, and it is really hard to choose one favorite, but I would have to say that my favorite fresh herb is sage. I love the soft, fuzzy texture. The earthy smell. The silvery-green co...
Last spring Sunset ran a project that invited readers to vote on and help design a dream kitchen. The whole kitchen has been built since then, and contrary to what might be expected from a design-by-c...
It's easier than you think. Promise. Like most cheese, all it takes is 3 ingredients: Milk, an acid — in this case, white vinegar — and salt. Ready, set.......
Tailgating is a huge tradition when it comes to collegate and professional sports alike. Even when your team does poorly, there's still amazing food and fellowship. Win the hearts of your friends w...
I'm a busy working college student so this is what happens. I have made the best of my "kitchenette" but it is definitely in need the cure. (aubreylane in Santa Cruz, CA)
One thing that keeps popping...
Did you know that you can toast nuts in the microwave? Neither did we! Harold McGee mentions it in passing in the section about cooking with nuts in On Food and Cooking, and we thought we'd put it to ...
How about mashed potato ghosts for Halloween? (We think they kind of look like ghosts of roosters, actually.)...
Nikki MClure is a master paper-cut artist, creating pictures with an X-acto knife from a single sheet of paper. Her work often features a word (usually a verb) or short phrase, many of them ha...
Flax seeds are a magical health food that we hear a lot about but don't always know what to do with. Do you eat flax seeds? They're extremely high in omega-3 fatty acids, and they also have a deliciou...
Q: Should baking pans be spotless or should they have the patina of use?
As you can see, the cups are clean and ready for batter, but the rest of the pan shows evidence of numerous muffin/cupcake ba...
We've been having a bit of a debate at Kitchn Central stemming from a comment left on our post about Spanish Desserts for Fall. Reader MSN asked about substituting gelatin leaf (called for in one of t...
These aren’t your great aunt’s kitschy collection of shakers—and they’re not filled with Morton’s. One unpredicted outcome of the ‘foodie’ movement going mainstream has been the ascendan...
Do you like chewy cookies? Do you love the chewy edge of a brownie? Then these cookies are your ultimate treat. ...
We took a nature walk in the small Southern California town of Oak Glen last weekend. The scenic area is known for its apple orchards, but we stumbled upon something quite different: chokecherr...
Fall is a really busy time for those of us in school. We happen to know several people who have nearly full-time jobs, and a full course load too. At least one of these people almost never has time to...
Barrel-aged beers seem to be popping up all over the place these days! For the uninitiated, these are beers that get a special vacation inside wood barrels, where they spend time fermenting and pick u...
Walnut harvest is from September to November in California. Last week, I was invited by the California Walnut Commission to see the walnut harvest at a farm near Gustine, CA. We visited a wal...
Orange juice was always part of breakfast when we were kids (drink it before you brush your teeth, always), but as we've gotten older, we've stopped buying it. With more than 100 calories in 8 ounces...
Take a look at this kitchen transformation from Portland, Oregon. We love this: a tired old 80s-style kitchen with those terribly bland rental kitchen cabinets was remodeled back to its classic...
On a cold night, there's nothing quite like a plate of hot, tender meatballs in tomato sauce. They're pure comfort food. Here's our go-to recipe for tender, flavorful meatballs with garlic, rosemary, ...
Water Under Attack is a new documentary from Josh Fox, who learned that natural gas drilling was coming to New York City’s watershed, as well as to his hometown in Milanville, PA. So he hopped in h...
Look! It's the ultimate Halloween candied apple! Plus pumpkin graham crackers and holiday placecards....
Remember our drama from a few months ago when our beloved Tramontina dutch oven developed a chip in its enamel? At the time, we couldn't find any information on whether Tramontina had a warranty to co...
As the Fall Kitchen Cure progresses, we are seeing a lot of your refrigerators, freezers, and pantries. It's always a fascinating anthropological thing to peek in someone's else's fridge. We're...
We recently had a chance to visit Crave Brothers Farmstead Cheese in Waterloo, Wis. The company makes a variety of cheeses, but that morning, it was fresh mozzarella. We took a peek into the fin...
Q: Help! I'm going to a friend's house for dinner in a few days and want to bring a delectable dessert.
Problem is... my friend is a vegetarian who doesn't eat anything enriched (i.e., white flour),...
Amidst all the other leafy greens and cabbages with exotic names, sometimes bok choy gets lost. But it's one of our favorite crunchy, yet leafy, green vegetables. It packs a wallop of nutrition, but i...
A few years back, we were whipping up a bowl of cream and got distracted. When we turned back to the mixer, the whipped cream had gone past the point of fluffy peaks and was now a grainy, watery mess....
It's a bib, it's a placemat, it's a table cloth, it's Bavettone. If you don't have children this product must look ridiculous, but if mealtime equals laundry and mopping in your house, maybe, just may...
It's time for quince, perhaps the most underrated treasure of the autumn season. It's hard not to wax a little poetic about quince, but we'll try to restrain ourselves and just tell you, in plain lang...
We've always gone for the bigger, more impressive pumpkins at the Hollywood farmers' market, but this year we're utterly charmed by all the minis on sale throughout the market. Perhaps it's bec...
Doesn't grilled cheese and tomato soup sound exactly perfect for the kind of blustery fall weather we've been having? Not too heavy, but still warm and deeply satisfying. We made a big pot of tomato s...
Just when we thought there weren't any new ways to roast a chicken, All-Clad comes out with the suspension bridge of chicken roasters. This roasting pan has a cantilevered arm designed to hold a chick...
We've talked before about how tamarind is the "secret ingredient" in a lot of Asian cooking. A combination of sweet and sour, it just gives some dishes an extra "oomph" that they wouldn't have otherw...
Name: Samantha and Jacob
Location: Berkeley, California
Rent or own? Rent
What does your kitchen need? Oh good lord, what DOESN'T it need?! I'm a professional photographer, but I was thisclose ...
Two fun snacks for kids (and grownups too!) and a gorgeous table runner....
We usually roast our butternut, acorn, and delicata squash. We like the flavor of winter squash roasted slowly in the oven. The only problem is that word: slow. It takes a while to roast a whole squas...
We're fans of using salt for more than just seasoning. Just like the ever fabulous white vinegar, salt has many uses. We recently saw a new tip for salt, having to do with cleaning up raw egg....
I recently had the great privilege of touring the Park Slope, Brooklyn home kitchen of Dan Kluger, the executive chef of Core: Club.I was so curious to find out what a “real” chef’s kitchen look...
A dry, crumbly cake when you've been anticipating a moist, delicious one is a very sad thing. Learning how to tell the exact moment when a cake should come out of the oven can take some practice. Luck...
We're rather fascinated by this recipe for tarte tatin. See, it doesn't call for the traditional apples, or even pears or quince: it's topped with eggplant. What do you think? Does eggplant have desse...
It started with an innocent impulse buy several years ago in a cheese shop in San Francisco. A square cardboard box with a lady in an orange sari on the cover and the intriguing promise of unique, tr...
Q: My mom has been asking for a mortar and pestle for years. I think this Christmas I will finally get her one. My issue is, as I've never used one, I have no idea what I'm looking for. Is the appropr...
Do you eat brown rice? Or is it only white rice for you? We love brown rice, and even though it's not completely interchangeable with white rice, it has pleasures and merits all its own. Here are a fe...
Jarred artichoke hearts are one of those pantry items that we keep around just for the times when we're in a pinch and need something extra to put in our meal. All we have to do is open the jar, drain...
"I've just recently moved into an apt in a circa 1870's house. It has great bones and architectural elements. My goal is to learn how to maximize my space without having too much of a cluttered look."...
When I came across the Gin and Titonic ice cube tray, I was reminded of this Berlitz ad, which is one of the funnier things the internet has provided. Now that it's so cold outside, you don't even nee...
When I read Sara Kate's review of the new Cuisinart Elite food processor last week, I felt the familiar tug of a well-known, mischievous spirit I call my raven nature. She appears whenever a bright, ...
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