Recipe Roundup

The Best Recipes Featuring Alt-Sugars

Sweeteners like honey, maple syrup, and fruit juices bring amazing flavors to the table.
Top view of dark brown toffee pudding cake topped with demerara sugar on a white serving plate.
Photo by Christopher Testani
  • Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    7/16

    Honey-Glazed Carrots With Carrot Top Gremolata

    Reach for a dark honey, like buckwheat, for these carrots—its strong flavor holds up to the vegetable.

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  • Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
    8/16

    Deep-Dish Maple-Bourbon Cream Pie

    Spiked with bourbon and sweetened with maple syrup, this custardy pie with a pecan crust is guaranteed to be a hit.

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  • Photo by Elizabeth Coetzee, Food Styling by Micah Marie Morton
    15/16

    Maple-Roasted Delicata Squash

    Roasting squash with a mixture of olive oil and maple syrup helps bring out its natural sweetness.

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  • Photo by Lennart Weibull.
    16/16

    Sesame-Peanut Bars

    These high-energy bars are the perfect solution for breakfast on the go.

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Inside a 160-year-old Japanese Rice Cracker Factory
Join Epicurious for a behind-the-scenes look at a 160-year-old rice cracker factory in Japan, where one of the country’s most popular traditional snacks, senbei, is still made by hand using time-honored techniques. Senbei are sweet, crispy rice crackers often enjoyed with green tea and have been a staple of Japanese cuisine and culture for over a thousand years. Discover the process behind crafting these ancient snacks and how this historic factory has preserved its artisanal methods across generations.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got sausage with cabbage and giardiniera, tomato aguachile, and matcha-berry frozen yogurt.
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Like apricot-almond, cheesy mushroom, cannoli-inspired, and more.
41 Low-Fuss Recipes for Labor Day Weekend
Peel-and-eat shrimp, corn on the cob with basil butter, three-ingredient peach floats, and more.
'Dimension 20' Cast Test Their Basic Culinary Skills
Today, the ‘Dimension 20’ cast–Brennan Lee Mulligan, Zac Oyama, Siobhan Thompson, and Ally Beardsley–go head-to-head on Epicurious, testing their basic culinary skills. From cheese sniffing to whisking cream, which cast member will be crowned winner of this culinary challenge?

Dimension 20: Cloudward, Ho! is available only on Dropout and recently aired its finale. The cast is led by Game Master Brennan Lee Mulligan, and additionally stars Emily Axford, Ally Beardsley, Brian Murphy, Zac Oyama, Siobhan Thompson, and Lou Wilson.

The cast of Dimension 20: Cloudward, Ho! is nearing the end of its West Coast tour, and tickets are available for purchase to their live shows in Seattle, WA, on July 20 and Las Vegas, NV, on November 1.

Dropout presents independent, ad-free, uncensored comedy, producing and hosting several original series, such as Game Changer, Dimension 20, Very Important People, and many more. The Dropout app is available on Fire TV, Apple TV, Android TV, Roku, Chromecast, Samsung Smart TVs, plus iOS and Android mobile devices. For more information and to browse the Dropout catalog, please visit Dropout.tv.
‘Squid Game’ Season 3 Cast Test Their Basic Culinary Skills
Today, the ‘Squid Game’ season 3 cast goes head-to-head on Epicurious, testing their basic culinary skills. From orange squeezing to wine bottle opening, which cast member will be crowned winner of the culinary Squid Games?
4 Levels of Teriyaki: Amateur to Food Scientist
We challenged chefs of three different skill levels–amateur Billy, home cook Emily, and professional chef Yuji Haraguchi–to make us their take on teriyaki. We then asked expert food scientist Rose to explain each chef's choices along the way. Which teriyaki dish do you want to tuck into first?