Cooking

It’s our deputy food editor’s go-to for quick noodle soups and rice bowls.

Like you-don’t-even-need-a-knife easy.

It can cost upwards of 50% more than the regular stuff.

This is our go-to brand for snacking and cooking.

Experts say, even if it claims to be “microwave-safe.”

Show them off in the best-ever bulgogi or a crisp fall salad.

And the best coddled eggs are huevos rancheros.

Pro bakers swear by it for gooey pies and soft cookies.

This week on the Dinner SOS podcast, Chris and Shilpa help a caller find a meal to make that fits a multitude of dietary restrictions.

Here’s why this cheesy, savory seasoning deserves a spot in your pantry.

This proudly lazy style from Spain skips the hardest step—rolling.

One less thing to worry about on Thanksgiving Day.

You couldn’t dream up a better wrap for sizzling bulgogi, or a better garnish for saucy noodles.

Both frosted and unfrosted, one supermarket brand was the undisputed champ.

Depending on whether you want a lot of leftovers or a TON of leftovers.

This week on the Dinner SOS podcast, Chris and Maya Kaimal help a caller make a birthday feast to remember.

Yes, two of the ingredients are tuna and spaghetti.

Pantry ingredients do the heavy lifting in this weeknight winner.

This week on the Dinner SOS podcast, Chris and Shilpa help a caller cut down on daily grocery trips.

Plus more August winners and losers, reviewed.

Our method guarantees perfect pumpkin pie that just happens to be three months old.

Use as a stellar stand-in for flaky fish, or simply toss into pastas, salads, and more.

This week on the Dinner SOS podcast, Chris and Kendra help a caller make restaurant-quality shellfish at home.

Sweet ginger syrup over cooling, custardy tofu is as good as it sounds.

Like tomato pasta and lemon cream pie.

Pickle juice has the salty-savory sting of olive brine, with even more flavor.

It’s savory, umami, and an Eastern European staple.

Baking for a vegan? Going dairy-free? Forget a few items on your last grocery run? There’s a heavy cream substitute for that.

And why does it always freeze my cucumbers? Why?

Save your fussing for the pie. 

And does decaf make a difference?

This week on the podcast, Chris answers listener questions with cookbook author Mark Bittman.

It’s better than any panini press.

Ditch your stand mixer—this is speedier.

It’s the key to soaring cakes, weightless meringues, and fluffy soufflés.

With juicy tomatoes and scrambled eggs, it’s a fast, few-ingredient favorite.

This week on the podcast, Chris and MacKenzie help a caller conquer her fear of cooking poultry.

Use your favorite summer stone fruit, and top with a big scoop of ice cream.

Some loaves absolutely require bread flour—others are better off with all-purpose. Here’s why.

It’s big-batchable, less bitter, and ready to party.

It’s flavorful, sustainable, and supremely weeknightable.

Make it with those bruised fruits from the bottom of your tote bag.

And how do you store a bottle to keep it tasting its best?

This recipe says no. That recipe says yes.

Both plain and in a quesadilla, one supermarket brand was a crowd-favorite.

You’ve already made a peach dessert. Now try this cheesy, savory stunner.

Thanks to a few smart tricks, it serves a dozen lucky people.

Like no-skewer kebabs and foolproof chicken and rice.

With peanut butter and quick-cooking oats, these fudgy no-bake cookies don’t even need an oven.

Plus, a reformulated hummus, cat-approved cat treats, and more new products reviewed.