NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home…

Only in season from late spring through August, fresh cherries are fleeting... Only in season from late spring through August, fresh cherries are fleeting…

Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website a…

So much has changed in the 4 years since our inaugural issue, while too much has stayed the same. Many restrictions are still in place, but more and more …

Recently, I received a wireless thermometer from Thermoworks to try out. Their newest product is called Smoke and is specifically designed to help people …

Bacon (Part I) Everyone's got a favorite way of cooking bacon, but what's the difference if I broil, fry, or microwave my bacon? Well, I tried to find ou…

Bacon (Part II) When I posted the first Bacon Cooking Test (October 2004), I knew that I would have to continue to test different ways to cook bacon. I w…

When you buy eggs at a supermarket, the cartons have a cute little "sell by" date stamped on them, but no "use by" date. Recently, the grocery store I sh…

Sushi bake is essentially a California roll casserole in which the main ingredients of the popular sushi roll are layered, then baked for an easy comfort …

On this site, I can see low-quality clickbait ads pretty often. Here are some screenshots (they're in Greek, links intentionally not included): I'm pretty…

I don't see they make for limitations, I just see very little benefit. slicing cucumbers is better - the cuke is 'stiff' enough that the cullet will brea…

Chilaquiles are an incredibly comforting, quick and easy Mexican dish whose origins and name are believed to go back to the Aztecs. (In Náhuatl, the Aztec…

Whether you’re hungry for perfect chickpeas from dried beans, succulent roasts in a fraction of the time, or a comforting soup ready when you walk in the …

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It …

At 750 Myrtle Diner in Brooklyn, Kaoru Ayabe single-fries his chicken karaage low and slow at a steady 320 degrees. In this variation of Japanese fried ch…

Orange Juice Shelf Life Well, not really discovered - I always knew it was there, but I just didn't really look at it too much. I picked it up sometime i…

Brining In several articles, I've mentioned the need to brine chicken or pork to produce juicier, more flavorful, and tender cooked meats. The net effect …

The Classic Tiramisu (original recipe?) In September, I posted an article on how to make a simple tiramisu (I used the term "basic" at the time). It turn…

Additives Whenever I shop for food, I look at the ingredients listing to see what went into it. It started off as just a simple fascination with what fact…

This Chicken Adobo Is a Flavor Bomb of Salty-Sour Goodness Adobo is a revered Filipino dish that calls for chicken (or pork) stewed in a soy-vinegar brot…

There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simm…

Ratatouille With Ratatouille (a new animated movie from Pixar) coming out in a couple weeks, I thought it would be fitting for me to present a recipe for …

Tiramisu has recently become an extremely popular Italian dessert that is now served in virtually every Italian restaurant. Originally served in the after…

Get cooking in weeks, not months. We make it easy to get your own kitchen up and running, whether you’re launching one from scratch, or expanding an estab…

You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become …

This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn’t be easier; just …

Ricotta Pasta Alla Vodka In a 1974 cookbook, the Italian actor Ugo Tognazzi published a recipe for pasta all’infuriata, furious pasta, a chile-and-vodka-…

This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies…

­T­he microwave oven could be one of the great inventions of the 20th century -- hundreds of millions of homes worldwide have one. ­Just think about how m…

But they’re not just stopping with a company rebranding. WW is also rolling out several new digital features to encourage their members to embrace health …

How Our Cooking Classes Work You can’t go wrong - they’re all delicious! When you register, you’ll receive an email with either a Zoom link for online cla…

Homemade Mayonnaise Last night I was making potato salad and tuna salad when I ran out of mayonnaise. I usually have a jar of Best Foods Real Mayonnaise (…

Uchi (Austin, Texas) On a recent visit to Austin, Texas, I made sure I had a chance to dine at Uchi, the highly respected Japanese inspired restaurant hel…

If you have a wheat sensitivity or are on a gluten-free diet, gluten may not be the only food component you want to monitor. New research shows that fruct…

Chef's Knives Rated Chances are you've used a knife that doesn't seem to do what it was made to do: cut. When you start to cut, the knife slips on the foo…

Kitchen Thermometers Since a major aspect of cooking is the heating of ingredients, temperature is an important topic. In cooking, we are primarily conce…

Turkey or Chicken Stock Making your own stock or broth is easy (although not quick). After cooking whole chicken or turkey (like at Thanksgiving), save th…

Microwave Safe Containers In the United States, food grade containers are containers manufactured with materials that the Food & Drug Administration (FDA)…

Follow Us We Tried Pea Milk, and Here’s What You Should Know From almond to macadamia nuts, hemp to coconut, the non-dairy “milk” industry is making big …

Analyzing a Baking Recipe One of the most embarrassing moments of my life involves baking muffins for a visitor in my apartment back in April of 2007. At …

The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired …

Smoke Points of Various Fats The smoke point of various fats is important to note because a fat is no longer good for consumption after it has exceeded it…

I aspire to be a person who always uses dried beans rather than canned, but I’m just not always that organized. I’ll keep working towards this goal; in th…

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and fo…

We cook too hot and too fast. Yeah, I know we like fire and we like to put the pedal to the metal, but your food is already dead. You don’t have to kill i…

These wildly popular cookies were developed by Alison Roman for her cookbook, “Dining In: Highly Cookable Recipes.” “I’ve always found chocolate chip cook…

LEGO Heavy Weapons Book Review Just before it was to be published, I was offered an opportunity to review LEGO Heavy Weapons by Jack Streat (published by …

There was a time, not long ago, when LaCroix was being peddled in low-cost grocery chains and beverage enthusiasts hadn’t yet embraced the line of sparkli…

Although mainstream today, the idea that women have different nutritional needs than men isn't as old as you might think. "The field of women's nutrition …

The deliciousness of party food and the pain of overeating often go hand in hand. What tastes great in the moment—indulgent appetizers here, an extra cook…

Many Costco members will tell you that the greatest buys in the store aren't brand-name products you can find anywhere else—they’re from Costco's private …

A modern approach to mastering the art of cooking at home from the food editor at large at Bon Appétit , with more than 70 innately flexible recipes. …

Vibration Cooking was first published in 1970, not long after the term “soul food” gained common use. While critics were quick to categorize her as a prop…

Butter Pecan Ice Cream A few weeks ago, I was tasting butter pecan ice cream (my favorite flavor) from Graeter's for the first time. Unfortunately, the c…

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews …

Need a mirin substitute? Get four alternatives for when you're out of this Japanese sweet wine. By Tim Cebula and Lauren Wicks Updated on June 21, 2023 Is…

Chicago 2011 Part 3 - Pizzeria Uno, Giordano's As part of our June 2011 trip to Chicago, we had the opportunity to eat at two famous pizzerias: Pizzeria U…

Michelin Rated Restaurants (San Francisco 2007) With only about ten days left before Michelin publishes the 2008 edition of the San Francisco guide, I re…

A few weeks ago, I tried a new restaurant where I ate the Nashville-style hot chicken and a side of fries. The meal was not exactly Cooking Light -approve…

Goodbye, cooking lessons and music videos Amazon and Google are in a not-so-fun fight. Google has apparently decided to stop allowing the Amazon Echo Show…

We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site t…

Every diet begins with watching what you eat. Counting calories is key whet... Every diet begins with watching what you eat. Counting calories is key whet…

NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home…

Only in season from late spring through August, fresh cherries are fleeting... Only in season from late spring through August, fresh cherries are fleeting…

Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website a…

So much has changed in the 4 years since our inaugural issue, while too much has stayed the same. Many restrictions are still in place, but more and more …

Recently, I received a wireless thermometer from Thermoworks to try out. Their newest product is called Smoke and is specifically designed to help people …

Bacon (Part I) Everyone's got a favorite way of cooking bacon, but what's the difference if I broil, fry, or microwave my bacon? Well, I tried to find ou…

Bacon (Part II) When I posted the first Bacon Cooking Test (October 2004), I knew that I would have to continue to test different ways to cook bacon. I w…

When you buy eggs at a supermarket, the cartons have a cute little "sell by" date stamped on them, but no "use by" date. Recently, the grocery store I sh…

Sushi bake is essentially a California roll casserole in which the main ingredients of the popular sushi roll are layered, then baked for an easy comfort …

On this site, I can see low-quality clickbait ads pretty often. Here are some screenshots (they're in Greek, links intentionally not included): I'm pretty…

I don't see they make for limitations, I just see very little benefit. slicing cucumbers is better - the cuke is 'stiff' enough that the cullet will brea…

Chilaquiles are an incredibly comforting, quick and easy Mexican dish whose origins and name are believed to go back to the Aztecs. (In Náhuatl, the Aztec…

Whether you’re hungry for perfect chickpeas from dried beans, succulent roasts in a fraction of the time, or a comforting soup ready when you walk in the …

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It …

At 750 Myrtle Diner in Brooklyn, Kaoru Ayabe single-fries his chicken karaage low and slow at a steady 320 degrees. In this variation of Japanese fried ch…

Orange Juice Shelf Life Well, not really discovered - I always knew it was there, but I just didn't really look at it too much. I picked it up sometime i…

Brining In several articles, I've mentioned the need to brine chicken or pork to produce juicier, more flavorful, and tender cooked meats. The net effect …

The Classic Tiramisu (original recipe?) In September, I posted an article on how to make a simple tiramisu (I used the term "basic" at the time). It turn…

Additives Whenever I shop for food, I look at the ingredients listing to see what went into it. It started off as just a simple fascination with what fact…

This Chicken Adobo Is a Flavor Bomb of Salty-Sour Goodness Adobo is a revered Filipino dish that calls for chicken (or pork) stewed in a soy-vinegar brot…

There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simm…

Ratatouille With Ratatouille (a new animated movie from Pixar) coming out in a couple weeks, I thought it would be fitting for me to present a recipe for …

Tiramisu has recently become an extremely popular Italian dessert that is now served in virtually every Italian restaurant. Originally served in the after…

Get cooking in weeks, not months. We make it easy to get your own kitchen up and running, whether you’re launching one from scratch, or expanding an estab…

You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become …

This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn’t be easier; just …

Ricotta Pasta Alla Vodka In a 1974 cookbook, the Italian actor Ugo Tognazzi published a recipe for pasta all’infuriata, furious pasta, a chile-and-vodka-…

This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies…

­T­he microwave oven could be one of the great inventions of the 20th century -- hundreds of millions of homes worldwide have one. ­Just think about how m…

But they’re not just stopping with a company rebranding. WW is also rolling out several new digital features to encourage their members to embrace health …

How Our Cooking Classes Work You can’t go wrong - they’re all delicious! When you register, you’ll receive an email with either a Zoom link for online cla…

Homemade Mayonnaise Last night I was making potato salad and tuna salad when I ran out of mayonnaise. I usually have a jar of Best Foods Real Mayonnaise (…

Uchi (Austin, Texas) On a recent visit to Austin, Texas, I made sure I had a chance to dine at Uchi, the highly respected Japanese inspired restaurant hel…

If you have a wheat sensitivity or are on a gluten-free diet, gluten may not be the only food component you want to monitor. New research shows that fruct…

Chef's Knives Rated Chances are you've used a knife that doesn't seem to do what it was made to do: cut. When you start to cut, the knife slips on the foo…

Kitchen Thermometers Since a major aspect of cooking is the heating of ingredients, temperature is an important topic. In cooking, we are primarily conce…

Turkey or Chicken Stock Making your own stock or broth is easy (although not quick). After cooking whole chicken or turkey (like at Thanksgiving), save th…

Microwave Safe Containers In the United States, food grade containers are containers manufactured with materials that the Food & Drug Administration (FDA)…

Follow Us We Tried Pea Milk, and Here’s What You Should Know From almond to macadamia nuts, hemp to coconut, the non-dairy “milk” industry is making big …

Analyzing a Baking Recipe One of the most embarrassing moments of my life involves baking muffins for a visitor in my apartment back in April of 2007. At …

The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired …

Smoke Points of Various Fats The smoke point of various fats is important to note because a fat is no longer good for consumption after it has exceeded it…

I aspire to be a person who always uses dried beans rather than canned, but I’m just not always that organized. I’ll keep working towards this goal; in th…

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and fo…

We cook too hot and too fast. Yeah, I know we like fire and we like to put the pedal to the metal, but your food is already dead. You don’t have to kill i…

These wildly popular cookies were developed by Alison Roman for her cookbook, “Dining In: Highly Cookable Recipes.” “I’ve always found chocolate chip cook…

LEGO Heavy Weapons Book Review Just before it was to be published, I was offered an opportunity to review LEGO Heavy Weapons by Jack Streat (published by …

There was a time, not long ago, when LaCroix was being peddled in low-cost grocery chains and beverage enthusiasts hadn’t yet embraced the line of sparkli…

Although mainstream today, the idea that women have different nutritional needs than men isn't as old as you might think. "The field of women's nutrition …

The deliciousness of party food and the pain of overeating often go hand in hand. What tastes great in the moment—indulgent appetizers here, an extra cook…

Many Costco members will tell you that the greatest buys in the store aren't brand-name products you can find anywhere else—they’re from Costco's private …

A modern approach to mastering the art of cooking at home from the food editor at large at Bon Appétit , with more than 70 innately flexible recipes. …

Vibration Cooking was first published in 1970, not long after the term “soul food” gained common use. While critics were quick to categorize her as a prop…

Butter Pecan Ice Cream A few weeks ago, I was tasting butter pecan ice cream (my favorite flavor) from Graeter's for the first time. Unfortunately, the c…

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews …

Need a mirin substitute? Get four alternatives for when you're out of this Japanese sweet wine. By Tim Cebula and Lauren Wicks Updated on June 21, 2023 Is…

Chicago 2011 Part 3 - Pizzeria Uno, Giordano's As part of our June 2011 trip to Chicago, we had the opportunity to eat at two famous pizzerias: Pizzeria U…

Michelin Rated Restaurants (San Francisco 2007) With only about ten days left before Michelin publishes the 2008 edition of the San Francisco guide, I re…

A few weeks ago, I tried a new restaurant where I ate the Nashville-style hot chicken and a side of fries. The meal was not exactly Cooking Light -approve…

Goodbye, cooking lessons and music videos Amazon and Google are in a not-so-fun fight. Google has apparently decided to stop allowing the Amazon Echo Show…

We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site t…

Every diet begins with watching what you eat. Counting calories is key whet... Every diet begins with watching what you eat. Counting calories is key whet…