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...
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...
For a long time, we were intimidated by that innocent little phrase at the end of the recipe: "Adjust seasonings to taste." If we don't know what the dish is supposed to taste like, how are we suppose...
We've been talking a lot lately about our favorite and least-favorite kitchen tools, but we've forgotten to mention one tool that we use all the time, every day, and without fail: our hands! They're ...
Elizabeth's post on Wednesday asking What Dish Can You Not Stop Making This Summer got me thinking about my favorite summer dishes. As a food writer, I often am making new "dishes," usually actual r...
One of the themes that pops up here at the Kitchn is wanting to do more cooking by feel and with less need to follow exact recipes. Well, with all the fresh produce in the markets right now, this is o...
As a newbie in the kitchen, I have a hard time whipping up anything from scratch. If I can start with an established recipe, though, it’s easy and fun to improvise something new and tasty! I’m a d...
Marion and her sister over at “She said, she said“ have been writing about nostalgic/comfort food such as tuna casserole and meat loaf. Well, that got me to hankering after meatloaf, so, what’s ...
No ice cream maker? No problem. Make granita instead! All you need is a little freezer space and a mound of the freshest fruit you can find. Here's how!...
We've been on the hunt for good weeknight recipes lately, and this quesadilla pie from Elise Bauer sounded like it would fit the bill! No fancy ingredients, no extensive prep work - just assemble and ...
In this week's Cure assignment, Cure-takers are planning a menu. All along I've been encouraging people to cook by feel a little more and use formal recipes a little less, so I hope these menus involv...
We talk a lot about tasting during cooking, how an ingredient should smell at a certain point, or what a dish should look like when done. This leaves out our sense of hearing. Believe it or not, you p...
Chefs have them, so why not us?! Maybe it's the dish that everyone always runs for at potluck dinners or the dessert that you've slowly perfected over the years. Maybe it was your mother or grandmothe...
Sometimes when life gets too full of stress and obligation and disappointments, I lock my door, bury my cell phone under the bed pillows and start chopping carrots. When all the carrots are chopped...
Learning and teaching each other to cook by feel is one of our recurring themes here on the Kitchn. Jenni Field of the blog Pastry Methods and Techniques agrees and has some strong words about recipes...
Have you ever made a dish that smelled great but tasted flat, unexciting, or one-dimensional? Don't give up on that recipe! Next time you make it, try boosting the flavor with a few of these technique...
When you're building the base for a soup or braise, things can get chaotic pretty quick in that pan. To make sure each new ingredient added gets its own quality time with the hot surface of the pan, c...
Some recipes get pretty specific about the kind of wine they want you to use: an oaky chardonnay in this reduction sauce, a hearty Italian red for that braise. But does it really matter?...
We home cooks like to be prepared. Who knows when we might get the urge to whip up a pasta sauce or succumb to a craving for chocolate chip cookies? We've talked about the sweet and savory dry-storage...
Ah, California! How do you come up with a list of "typical" foods from a place that can grow just about anything? With all it's micro-climates and mild weather, California is truly a foodie heaven. Ta...
We go through a healthy amount of Parmesan and Pecorino cheese in our house, and we used to just throw the rind away. This was until we discovered this trick used by chefs and Italian grandmothers for...
A word of advice: If anyone from Louisiana offers to cook you dinner, just say yes. The food from this region will light your taste buds on fire - sometimes both figuratively and literally! For those ...
While you're busy dreaming up delicious pies to serve at your holiday dinners - or submit to our Best Pie Bake Off! - we thought we'd give you a tour of the part of the pie that sometimes gives us tro...
Like Florida and Alaska, we felt that the Cajun and Creole cuisines of Louisiana deserved a mention all their own. Here you see a blending of Native American, French, Spanish, and African influences t...
When cooking with whole spices, toasting them before grinding amps up their flavor and aroma in the final dish. Here's how!...
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