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Entries by Epicurious

The Make-Ahead Easter Menu Everyone Will Love

(2) Comments | Posted March 24, 2015 | 10:55 AM

By Leah Koenig

With this prep-in-advance spread, you'll have plenty of time to hunt for Easter eggs.

1. Minty Pea Soup


This fresh pea soup is the essence of spring. To serve it as an hors d'oeuvre, offer...

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How to Make Rice Pudding From Leftover Rice

(4) Comments | Posted March 23, 2015 | 3:58 PM

By Anna Stockwell

Got cooked rice in your fridge? You're only 15 minutes away from dessert (or breakfast).

Ever found yourself with too much cooked rice in your fridge? I definitely have. I'll make a big batch with the good intentions of making lots of brown rice bowls for lunches,...

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The Easiest Way to Get the Eggshell out

(0) Comments | Posted March 18, 2015 | 10:38 AM

By Sheela Prakash

It's a natural hazard of baking, but the solution is simple.

Photo: Courtesy of CNP Montrose

Even the most expert chocolate chip cookie baker gets a little egg shell in the dough now and then. And while everybody loves a...

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Why Chocolate Chips Ruin Chocolate Chip Cookies

(4) Comments | Posted March 17, 2015 | 3:08 PM

By David Tamarkin

Step away from the bagged chips and pick up a knife.

Photo: Romulo Yanes

I stand behind every tip in our 7 Ways to Upgrade Your Chocolate Chip Cookies story. Every tip except for one.

"Chopped chocolate is...

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How to Get Anyone to Like Olives

(1) Comments | Posted March 10, 2015 | 4:50 PM

By Sheela Prakash, Epicurious

So, you say you don't like olives?

Olives are polarizing. While so many people adore their unique flavor, others shun them. The thing is, and I really believe this: everyone can learn to like olives. I hated olives until I actively tried to like...

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Sandwich Theory 101: The Fine Art of Building Strategy

(0) Comments | Posted March 10, 2015 | 10:57 AM

By Paula Forbes, Epicurious

How to build a sandwich better.

A really good sandwich is greater than the sum of its parts. Somehow, it's possible to take the exact same ingredients used in an okay sandwich--meat, cheese, vegetables, condiments, bread--and rearrange them into something that's transcendent. But it's not just...

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The Science of Why Indian Food Is So Delicious

(3) Comments | Posted March 9, 2015 | 6:05 PM

By Paula Forbes

Indian food is a cuisine of contrasting flavors.

What makes Indian food so delicious? Researchers at the Indian Institute of Technology in Jaipur, India analyzed data from thousands of Indian recipes and found that those kormas, dosas, and tandoori chicken dishes you love are actually based...

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The Simple Rule of Thumb for When to Use Fresh or Dry Pasta

(0) Comments | Posted March 6, 2015 | 1:30 PM

By Matt Duckor, Epicurious

Here's a scene that should be familiar if you've visited a high-end grocery store lately: Long ribbons of fresh pappardelle and thin stands of fresh spaghetti, displayed like prime cuts of meat in an idyllically-lit refrigerated case. Often labeled "hand-cut" or "house-made," these fresh pastas stand...

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Decoding the Secret Language of Egg Cartons

(21) Comments | Posted March 6, 2015 | 9:14 AM

by Sheela Prakash

Are those eggs really "extra large"? What does an "omega-3" egg have that others don't? Here, we unscramble the jargon.

Shopping for eggs? Better bring a glossary. Egg makers are slapping all manner of industry terms on their cartons, some of them meaningful, some of them...

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How to Treat Your Nonstick Skillet Right

(3) Comments | Posted March 5, 2015 | 11:23 AM

By Anna Stockwell, Epicurious

A nonstick skillet can last a lifetime if you treat it right.

Got a new nonstick skillet? Great! Now you need to know how to care for it. Here's how to keep it performing at the top of its game, no matter what type of nonstick...

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4 Ways to Keep Your Brown Sugar Soft

(1) Comments | Posted March 2, 2015 | 12:23 PM

BY Sheela Prakash, EPICURIOUS

How to keep your brown sugar soft and usable--and how to revive it when it's turned into a hard brick.

What's the fastest way to wipe all the fun out of baking? Opening your pantry to find brown sugar that's gone hard. But there are a...

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The 15-Second Dinner Party Dessert Plate

(0) Comments | Posted February 20, 2015 | 4:12 PM

BY Sheela Prakash

It's sophisticated. It's indulgent. And it really only takes a bar of chocolate (or two).

This one goes out to all those dinner party hosts who are afraid--or just plain resentful--of dessert: You don't need to make soufflés. You don't need to buy a box of pastries....

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6 Tricks to Give Stale Tortilla Chips New Life

(0) Comments | Posted February 20, 2015 | 9:39 AM

By Sheela Prakash, EPICURIOUS

Tortilla chips go stale fast. Don't throw them out: put that sad, half-empty bag in your pantry to good use.

While there are definitely days when I can tackle an entire bag of tortilla chips with nothing more than a jar of salsa, most of the...

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Every Recipe in When Harry Met Sally

(0) Comments | Posted February 12, 2015 | 3:38 PM

By The Epicurious Editors

Upon its release in 1989, When Harry Met Sally was met with both critical and box office success, earning an Oscar nod, five Golden Globe nominations, and more than $92 million. 25 years later, it remains one of cinema's most beloved romantic comedies. The Rob Reiner-directed...

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17 Fast and Easy Breakfast Hacks

(0) Comments | Posted February 12, 2015 | 1:58 PM


Waking up is hard enough. So let's make breakfast easy. Here, tips and tricks to make the morning meal better, faster.


No jam? No problem. Just...

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How to Throw a Vegan Dinner Party

(3) Comments | Posted February 12, 2015 | 1:46 PM

By Gabriella Vigoreaux, Epicurious

Great news--your vegan friend is coming over for dinner! is your carnivore pal. Here, vegan bloggers tip you off on how to satisfy both.

Vegans are pretty easy to figure out, right? No meat, no poultry, no fish. No dairy. No honey (wait--no honey?). No...

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These Are the Best Onion Rings You'll Ever Make at Home

(2) Comments | Posted February 11, 2015 | 3:11 PM

By Matt Duckor, Epicurious

Photo by Ditte Isager

Most of the foods we loved in our youth are forgettable when you really think about it. Eating Bagel Bites is like struggling to chew off damp pieces of cardboard. Lunchables were clearly dreamed up...

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These Southern Noodles Are the Ultimate Comfort Food

(0) Comments | Posted February 11, 2015 | 2:23 PM

By Gabriella Vigoreaux, Epicurious

Photo by Ditte Isager

Not familiar with potlikker? Well, we're a bit obsessed with the smoky liquid that's left behind after boiling greens. Don't you dare throw it away because, as every true Southerner knows, the stuff is liquid...

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Eating in the Shower, and Other Insights From the 2015 Epi Reader's Poll

(2) Comments | Posted February 4, 2015 | 11:55 AM

By David Tamarkin, Epicurious

Five-thousand Epicurious readers can't be wrong. Except maybe on that peanut butter thing.

A few weeks ago, Epicurious reached out to you, our readers, in an effort to get to know you better. We had questions, but they weren't about your job or your kids (not...

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The Only 3 Knives You Need

(0) Comments | Posted January 16, 2015 | 2:47 PM

by Rhoda Boone

Has this happened to you? It's 2 a.m., you've cleaned the freezer out of gelato, maybe had a few beers. Without warning, a gentleman on TV starts cutting through a tin can--with a kitchen knife! Or maybe it's the other guy, the one hawking an entire set...

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