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How To Help Prevent Climate Change

Podcast

By The Editors Published May 5, 2021

We Need Your Help: How Do You Use Nondairy Milk?

Podcast

By The Editors Published April 28, 2021

Remembering George Floyd

“George Floyd had big plans for life nearly 30 years ago. His death in police…

By The Editors Published April 21, 2021

Soba With Green Tea Broth, Tempeh, and Spring Vegetables

Like seaweed-steeped dashi, the base for this soup comes together in minutes. Then you use the gingery, tea-flavored liquid to cook soba noodles, adding both body and a hint of buckwheat to the broth. Tempeh is a fermented soybean cake with a multi-faceted, tangy taste. The best way (we think) to enjoy it is crumbled and crisped a little, so it lends oomph without heft, which makes this recipe a good example of how you might substitute a small quantity of ground meat to eat slightly more omnivorously.

By The Editors Published April 19, 2021

Chefs May Hate Them, But We Don't

In praise of the nonstick pan

By The Editors Published April 13, 2021

How Our Coffee Habits Are Changing in the Pandemic

Podcast

By The Editors Published March 23, 2021

Do Not Miss These Green Onion Cakes

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

By The Editors Published March 18, 2021

Our Go-To Recipes for Our Favorite Secret Ingredients

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

By The Editors Published March 17, 2021

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.

By The Editors Published March 16, 2021

How to Buy Fish

From basics to best practices Above, you’ll hear Mark and me talk a bit about…

By The Editors Published March 11, 2021

Local Food Movements Won't Save the World

We’re pleased to introduce you to Loren Cardeli, founder of A Growing Culture, an organization…

By The Editors Published March 3, 2021

How To Make Stock Without Going Insane

Photo: Romulo Yanes

By The Editors Published February 16, 2021

The "Secret" Ingredients We Can't Live Without

Podcast

By The Editors Published February 11, 2021

Welcome to The Bittman Project

Let’s do this

By The Editors Published February 9, 2021

My Food Shopping "Philosophy"

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

By The Editors Published October 19, 2020

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). 

By The Editors Published June 9, 2020

Meatballs, 3 Ways

Here meatballs get three cocktail-party treatments, none of them Swedish. The main recipe — an Italian version, polpette are made with a load of fresh parmesan and milk-soaked bread. The second adds almonds for a tapas-style meatball. The third is Vietnamese influenced, with rice and pork. All three can be mixed and rolled in advance, then simmered, baked, pan-roasted, or grilled, and take just minutes to cook.

Other meat you can use: ground pork, lamb, veal, turkey, chicken, or duck (or a combination).

By The Editors Published December 5, 2019

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.

By The Editors Published November 21, 2019

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.

By The Editors Published September 30, 2019

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.

By The Editors Published May 15, 2019