Ingredients
Should You Use Algae Oil in Your Next Vinaigrette?
It's a healthy, flavorless oil—with a high smoke point and without a whiff of the sea. In fact, the algae's from a tree in Germany.
Everything You Need to Know About Cream
Heavy, whipping, light—what's the difference? More importantly, which will whip? Read on.
Should We Be Cooking With Trader Joe's Umami-in-a-Tube?
Here's how to use it to punch up your cooking.
Our Favorite Chestnut Recipes
From a sweet chocolate mousse to a savory stuffing, here are 10 ways to cook with the iconic holiday nut.
Why You Should Add Pomegranates to Your Grocery List
Now is the time to buy and cook with the fruit's jewel-like seeds.
Warm, Spicy Nutmeg Recipes
The fragrant spice adds its singular taste and aroma to a whole range of sweet and savory dishes.
Everything You Need to Know About Persimmons
How to tell Fuyus and Hachiyas apart, how to know when they're ripe, and what to do with them.
18 Pork Loin Recipes for Fall
Here's a few of our favorite ways to roast and braise pork when the whether turns cold.
Everything You Need to Know About Cider
And we're not talking about the sweet juice you get every year at the farmers' market. Here's how to buy and store the hard stuff.
Another Important Decision to Make, But This One Involves Nutella
Is it a dessert topping or a breakfast spread? We present evidence from both sides of the debate.
What to Look for When Buying Supermarket Bread
Store-bought loaves go beyond classic white sandwich bread. Here's the carb-laden lingo, explained.
Five Great Boutique Grains You Can Order Online
There's never been a better time to find farro, rice grits, and locally milled wheat. Welcome to the American grainaissance.
How to Buy and Store Nuts Like a Pro
Treat your party guests right by buying the freshest nuts and keeping them that way.
What to Cook With Epicurious Cabernet Sauvignon
These 11 dishes—for braising, reducing and baking with red wine—are hand-picked by Epicurious Food Editor Rhoda Boone to complement our new line of wines.
What to Cook With Chardonnay
These 11 dishes—for braising, reducing and baking with white wine—are hand-picked by Epi Food Editor Rhoda Boone to complement the new line of Epicurious wines.
The Other Weed You Should Be Eating
Nope, not marijuana edibles. Not foraged weeds, either.
How to Live Your Best Roast-Chicken Life
We borrowed a trick from grilled cheese sandwiches and applied it to roast chicken. The results were superlative.
A Song to Cook to: ZZ Top's "TV Dinners"
On the heels of Epi's Freezer Week, we'll tell you how to make your own TV dinner. Or is it Netflix dinner?
How to Make the Most of Carrot Season
That's right, carrots have a season. Here's why—and how—to stock up.
How to Make Sriracha Salt
Turn everyone's favorite spicy-sweet sauce into a salty seasoning for absolutely anything.