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How to Cook Now

The Best Nonstick Pans, Tested and Reviewed

Will the people tired of sticky scrambled eggs please raise their hands.

How to Make Your Kitchen Towel as Powerful as Your Blender

All you need is some solid Towel Technique.

Introducing Pantry+2, a New Strategy for Easy Weeknight Dinners

Keep your fridge and cupboards stocked with our list of essentials and you'll always be able to throw together a simple dinner by picking up just two fresh ingredients on the way home.

The Four Types of Shoppers You'll Meet in the Grocery Store

That is, assuming these people actually shop in brick-and-mortars.

These Vegetarian Comfort Foods from Mark Bittman Are Getting Us Through Winter

Because it's freezing, and we're not in the vegetarian recipe game for lightness and health.

Cooking as a Coping Mechanism

What to cook when you're too anxious to eat.

How to Make Everything Creamy

Crunchy'sgreat. Charred is lovely. But what really gets us going is when a dish melts like, well,cream.

57 Things You Can Do to Be a Better Cook Right Now

You don’t need culinary school. You don’t need expensive equipment. You don’t even need that much experience. All you need to be a better cook today is a little bit of knowledge. Or, in the case of this list, 57 little bits.

How to Navigate the Best Cooking Store You've Never Been To

Ready to score a chef-caliber collection of kitchen gear without selling a kidney? Then it's time to take a field trip.

How to (Dinner) Party with a Paleo

Some of your dinner party guests eat Paleo. Others don't. With this strategy, everybody's happy.

How to (Dinner) Party with a Vegan

Great news—your vegan friend is coming over for dinner! And...so is your carnivore pal. Here, vegan bloggers tip you off on how to satisfy both.

This Sunday Supper Takes All Weekend to Cook—and That's a Good Thing

When it comes to weekend cooking, going slow makes things go by...quick. A Chez Panisse chef shows us how it's done.

The Iconic Dessert No One's Making a Fuss About (Yet)

Pie?Feh.Shortcake gets our vote as the ultimate all-American dessert—and there’s no need to wait for summer's peak strawberries to whip it up.

How to (Dinner) Party with the Gluten-Free

Can the gluten-intolerant break bread with omnivores? Why yes, yes they can.

The Blueprint for Our Not-So-Secret Burger Sauce

A closely-guarded sauce recipe is the hallmark of any classic burger. We made our own, but aren't being so hush-hush about it.

How to Use Up Every Single Molecule of Your CSA

One woman, 42 pounds of locally-sourced produce—during the middle of winter—and a vow to not waste a single ounce of it over the next two weeks.

The Kitchen Appliance You Don't Have to Be Afraid of Anymore

That scary, sputtering appliance of the past is now a sleek piece of technology. And this time, it won't erupt beans all over your kitchen.

Creamy Versus Crunchy, Annoying Vegans, and more from the 2015 Epi Reader's Poll

Five thousand Epicurious readers can't be wrong. Except maybe on that peanut butter thing.

What the Smartest Shoppers Already Know About the Supermarket

You don't have to spend hours circling the aisles looking for deals and clipping coupons to save money—just follow these six suggestions.
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