The Editors


Sort by date

Content Type

Chefs May Hate Them, But We Don't

In praise of the nonstick pan

How Our Coffee Habits Are Changing in the Pandemic


Do Not Miss These Green Onion Cakes

What you might call scallion pancakes has become Edmonton’s signature dish: Here’s the story

Our Go-To Recipes for Our Favorite Secret Ingredients

Find out what Mark does with porcinis and how Sam Irby uses chicken bouillon

Master List: Your "Secret Ingredients"

We asked readers to share their favorite secret ingredients, the kinds of ingredients that can take your cooking to the next level and that you consider essential for your style of cooking. The ones you reach for again and again. The ones that bring your food to life. The ones you just can’t live without.

How to Buy Fish


Local Food Movements Won't Save the World

The hardworking crew behind A Growing Culture makes its case We’re pleased to introduce you…

How To Make Stock Without Going Insane


The "Secret" Ingredients We Can't Live Without


Welcome to The Bittman Project

Let’s do this

My Food Shopping "Philosophy"

The food media—magazines, blogs, websites, television, and cookbooks—can be both inspiring and intimidating. You might…

The No-Knead Bread Duo Answers Your Baking Questions

Mark and renowned bread baker Jim Lahey get so many individual messages about baking that they figured they should team up and try to answer as many as they possibly could — so they put out a call on Instagram. Here are all the answers to all your questions about baking bread (or pizza). 


Caramelized Spiced Nuts

Sugar and bit of spice make these only slightly more involved than plain roasted nuts, and even more addictive. Use all one kind of nut or a combination. Add seeds to the mix if you like; sunflower, pumpkin, and sesame seeds all add flavor and texture.

One Is The Hungriest Number

Chicken Teriyaki

Caramelized and sweet; no wonder many Americans love it. Serve with plain short-grain brown or white rice. Other proteins you can use: boneless turkey thighs, pork chops, tuna steaks, sirloin steaks.

Chicken Roulades with Goat Cheese and Asparagus

The French—and fancy—word is roulade, and it describes a practical way to assemble and cook multiple ingredients simultaneously. The presentation is always impressive. Use the leftovers for sandwiches.

Boiled or Steamed Crab or Lobster

Put a dozen blue crabs—or a 3-pound lobster—in front of people, and you’ll be amazed at how much they can eat. It’s important the water be seriously salted: You can cook in seawater, which is nice if you can get it; you can add seaweed, which is charming (and makes a terrific seasoning); or you can use a fistful of salt, as most of us do.

Vietnamese-Caramel Salmon

Here, the salmon is cooked (poached, essentially) directly in the caramel, which gives it a delicate texture and an unbelievable amount of flavor. It may sound like a strange technique, but this cooking method is classic and totally ubiquitous in Vietnam. Feel free to swap in a different kind of fish for the salmon; red snapper, grouper, black sea bass and catfish will all work.