Best Measuring Spoons

When you’re cooking from a recipe, there’s almost always a moment when you’ll reach for measuring spoons: to measure salt, spices, baking powder, tomato paste, or anything else in a small quantity. Ideally you should reach for a set that’s accurate and easy to maneuver.

The Best Coolers for Camping, Beachgoing, and BBQs

On the one hand, a cooler seems like a simple product: a box with some insulation. But the best coolers have years of engineering behind their designs. It means that they’re no longer just good for a daylong road trip in an air conditioned car, but for campers spending days out in the woods.

Sheet-pan cauliflower, slow-cooker oatmeal and more easy recipes to make this week

Brining turkeys. Peeling potatoes. Whisking gravy. Preparing a Thanksgiving meal is essentially a marathon of cooking that begins days — sometimes even weeks — before the actual feast. So, when all is said and done, who can blame you for wanting to spending the least amount of time and energy possible on planning and preparing dinner the week after the big feast?

Figgy Pudding Recipe

3. In a medium bowl, pour the boiling water and brandy over the figs and soak until softened, about 30 minutes. Coarsely chop 1/2 cup of the figs, and set aside. Place the remaining figs and the soaking liquid in the bowl of a food processor and puree until smooth.

The 25 Most-Over-the-Top Bloody Marys in America

The streamlined initial recipe of vodka and tomato juice now serves as a mere jumping-off point for everything under the sun in these 25 totally off-the-wall Bloody Marys.

The Best Dog Carriers of 2025

If most of us had our way, we’d never be apart from our pets. But, thankfully, an abundance of portable dog carriers means it's easier than ever for fur babies to accompany their humans on planes, trains, and automobiles.

Stockholm is officially one of Europe's best culinary cities

Copenhagen has hogged the spotlight as far as Scandinavian cuisine is concerned — riding the coattails of Noma to spread the gospel of “purity, simplicity and freshness” expressed through deer lichen chips, hay oil, and razor clams in parsley jelly and horseradish snow. But neighboring Stockholm boasts an equally compelling focus on local foods, independent artisans and ancient heritage revitalized through contemporary technique.

The Savvy Sweet Potato Guide

So let’s get this out of the way first — sweet potatoes are not the same thing as yams. In fact, they’re from two entirely different plant families.

From Street Kid to Hamburger King

Snow cones were commonly referred to as “Hard Times Sundaes” way back in the Great Depression—being not just the rare treat that people could actually afford, but also a viable business venture for struggling entrepreneurs, due to exceedingly low overhead. And while it seems a clunky pseudonym for a Brooklyn food truck largely associated with burgers, it attains a striking lyricism when applied to the origin story of  its owner, Andrew Zurica—and not only due to the widely known parable of how he successfully rebounded in the wake of Hurricane Sandy.

Family-Friendly Food Project: Snowman Pizzas

There's nothing kids love more than snow days. But how do you keep them entertained when you're housebound?

One clever mom from Jamison, Pennsylvania, corrals them into the kitchen to make these adorable snowman pizzas!

Ghetto Gastro Drops Jams on How to Elevate Your Game in the Kitchen

From Action Bronson to DJ Cavem Moetavation, Rachael loves inviting unlikely foodies into the kitchen.

Polenta vs. Grits: What's the Difference?

Have you ever found yourself stuck in the supermarket aisle, engaged in an interior battle over what to pair with your ragu bolognese or tumble of cheese and shrimp? Is it polenta you're after? Or grits? And what is the actual difference?

ReThink NYC Transforms Five-Star Food Waste into Meals for the Hungry

Mountains of fragmented portobello mushrooms are reduced to their essence in an industrial-sized braising pan. A cook strips meat from the carcasses of recently roasted chickens for use in a crowd-pleasing play on chicken and rice.

Is Brooklyn’s Best Tasting Menu at a 70-Year-Old Pizzeria?

Mountains of fragmented portobello mushrooms are reduced to their essence in an industrial-sized braising pan. A cook strips meat from the carcasses of recently roasted chickens for use in a crowd-pleasing play on chicken and rice.

Food Media Is Dominated by Women. So Why Aren’t We Writing About Female Chefs?

Writing about why (and what) one writes is the most insufferable form of navel gazing. But if Dirt Candy chef Amanda Cohen can regularly take to our medium to elucidate the ways in which the media has enabled the devaluing of female chefs, it is well past time we pull up our big editor pants and do the same.

DUMBO’s Celestine Is Making Noodle Kugel Its Own

Gourmetized gefilte fish undoubtedly paved the way for the sexification of Jewish food, opening the floodgates to sake-soused challah, latke sandwiches, pastrami ramen and matzoh ball scotch eggs. So it’s not entirely incongruous to spot noodle kugel at sleek restaurants like Celestine, the newest glassed-in, glittering tenant of DUMBO’s waterside revival, especially considering the casserole’s status as the innocuous, crowd-pleasing cousin to jellied lozenges of ground and poached pike.