Anikah Shaokat
Associate Editor
Originally from Chittagong, Bangladesh, Anikah is a writer and recipe developer with bylines in Delish, Food52, Kitchn, Food Network, and Taste of Home. Prior to joining Epicurious, she was the assistant food editor at Food Network Magazine. She has a master’s in Food Studies from NYU and a culinary arts degree from the Institute of Culinary Education. Currently, she's an ajunct professor at NYU, teaching a course on food and identity. When she’s not cooking or writing, she’s reading historical nonfiction and cheesy romance novels (mostly to counteract the effects of historical nonfiction).
For Intensely Caramelized Gravy, Give Chicken the Bhuna Treatment
Try this South Asian cooking technique with lamb, too.
How This Chicken Dish Went From a Military Staple to a Wedding Tradition
This Mughal-era delicacy has been a symbol of celebration for generations of Bangladeshis.
Bangladeshi Wedding Roast Chicken
Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.
Bangladeshi Plain Pulao
Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.
No-Fuss Vegan Blueberry Muffins
Oat milk and apple cider vinegar are the keys to success in these fluffy vegan blueberry muffins.
This Ancient Flavored Salt Making Tradition Will Bring Your Dying Herbs Back to Life
A zero-waste solution to your herb surplus.
A Busy Cook’s Guide to Eating Well During Ramadan
Expert tips and foolproof recipes for iftar and suhoor to set you up for a successful month of fasting.
47 Foolproof Tips That Guarantee Better Bakes
Wondering the secret to a perfectly layered cake or how to make your pie crust both flaky and sturdy? We’ve rounded up our top tips for making all of your desserts and baked goods better.