We're always fascinated by the cooking sensations that come and go in the zeitgeist of the internet. Bacon is perennially popular, as are cupcakes. But there are also recipes and ideas that burst forw...
In the interest of time, we usually slice right across the top. But that does leave a little wasted berry around the top (which we usually nibble on while we're cutting). Our alternative is to take...
We saw these onion savers in the produce department at our neighborhood grocery last night, and we were intrigued. Apparently the saver is designed so that when your unused half (or 3/4) of an onion i...
This week, as I skittered around town getting ready for a dinner party, I thought about how differently people shop for food. First, let's see how you all shop, then some thoughts on shopping consci...
In yesterday's Cure Assignment, I got cure-takers off and running on their final project: a dinner party. I casually mentioned that I felt six was the perfect number for a sit-down dinner, a loose rul...
Most foodies automatically assume the beverage to consume with dinner is wine. Sure, there are the exceptions, like beer with Indian food, but for the most part, it's food and wine. The words go toget...
Do you struggle to drain all the water out of your can of tuna? Do you barely avoid cutting your fingers on just-opened canned tomatoes? Maybe this can colander is for you. Or, on the other hand, mayb...
From Kitchen Cure-taker jkdmb03, via our Kitchen Cure Flickr pool: "I wanted something fresh and colorful and food related for the kitchen." Hello, Cure-takers! After a flood of emails and photos in...
Okay, after so many Cure-takers called out for help with their pot lid problems, both Faith and I have weighed in, in depth, on the issue. I slide mine above my hanging pot rack (here are the details ...
The New York Times' article yesterday about the showdown between non-sugar sweeteners got us intrigued. We haven't talked much about artificial sweeteners and sugar substitutes here on The Kitchn, so ...
Well, are you even cutting back? Some are speculating that people are saving money by cutting restaurant and to-go dining and actually doing more home cooking. But even in our home kitchens, many of ...
We don't have enough storage containers for our leftovers and ingredients, and what few we do have are rattling around in a frustrating mismatch of lids and bottoms. Even though we try to recycle plas...
This is question we've asked ourselves a few times as we've flipped through cookbooks. Do we gloss over text and gravitate towards the recipes that are pictured? Does it make us more wary of trying a ...
Have you ever wanted to make a grilled cheese sandwich...without a pan? Or maybe you want to heat up a crispy sandwich without a countertop grill. Well, these Toast-It Bags may be just what you need. ...
Confession: I don't own a mortar and pestle. When I first got really jazzed about a career in food, I bought a steel alloy one from Kalustyan's, but it quickly rusted after a roommate used it and wash...
What's your favorite wine to sip? This may seem a slightly odd question, since choosing wine usually depends on what you're eating. But this is a different sort of question. If you were picking up a ...
Roasting a whole chicken is about the chickeniest thing we can think to do with a bird. It's not the easiest, though (getting the skin crisp, keeping the meat moist...) And there are many, many method...
A few years ago I noticed that I had an odd eating habit: I would save what I thought was going to be the best bite for the last bite. For me this means the gooey center of a cinnamon bun, or the th...
Here's a question from Anna, who is trying to decide where to put her pot rack. Read on to take our reader survey on pot racks over the stove; can you help Anna decide where to put her pot rack? I'm...
In case you haven't noticed yet, we're focusing on beef this week. March is Meat/Un-Meat Month, so we'll get to other sorts of animal protein (although we're leaving seafood for later in the year). Bu...
March is Meat/Un-Meat Month, which means we're looking at meat, its role in modern eating and cooking, good tools and tips for working with meat, meat alternatives and other sources of protein, and th...
I rubbed a whole chicken with salt yesterday, prepping it for roasting, and as I awkwardly pumped my soap bottle with the back of my hand, trying to keep all that germ-y chicken juice away from my cou...
This may seem a desultory question, not too connected with the greater stream of culinary conversation. But as many of us admit to feeling less than inspired in the early days of March, we couldn't he...
Every year, Max and I make a nod to our shared Irish Catholic heritage and give up something for Lent. This year it's a biggie: alcohol. For a food writer who usually drinks wine with almost every mea...
I've always believed that I should follow a recipe to a T the first time I made it, a rule I've pretty much stuck to. That way I have a good idea what the cook was going for and can base any improvis...
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