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Entries by Epicurious

Spotify Uses Science To Match Music With Thanksgiving Turkey Cooking Times

(0) Comments | Posted November 24, 2014 | 9:55 PM

by Matt Duckor

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Courtesy of Spotify

If you've ever stood idly by in your kitchen on Thanksgiving and thought to yourself, "If only there was some way to use a digital streaming music service to determine the length of a playlist to perfectly...

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The Key to the Best Chicken Fingers Ever

(0) Comments | Posted November 24, 2014 | 9:45 PM

by Matt Duckor

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Photo: Romulo Yanes

"Aren't chicken fingers basically just fried chicken?" you might ask.

Absolutely not.

The chicken fingers of our childhood were glorious sticks of white breast meat, coated in a dubious, yet totally delicious breading that contained who-knew-what...

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5 Edible Holiday Gifts To Start Making NOW

(0) Comments | Posted November 20, 2014 | 10:56 AM

by Gabriella Vigoreaux

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Hot and Sweet Mustard | Photo: Hirsheimer and Hamilton

Do you like to surprise friends and family members with edible gifts around the holidays? If so, you know that a lot of these gifts, especially the ones in jars,...

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The Secret to Thomas Keller's Roast Turkey Is Doing Absolutely Nothing

(0) Comments | Posted November 19, 2014 | 5:13 PM

by Adina Steiman

2014-11-19-TurkeyRomuloYanesfree.jpg A Thanksgiving Turkey | Photo: Romulo Yanes

When we asked renowned chef Thomas Keller to share his favorite recipe for roast turkey with us, as a kind of sequel to his insanely popular My Favorite Simple Roast Chicken,...

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Why Turkeys Are So Much Better Roasted Upside Down

(2) Comments | Posted November 4, 2014 | 5:33 PM

By Stacy Adimando


Once you've salted, tied and buttered that Thanksgiving bird, you'd think the cooking part would be easy. But there's just one thing that can trip you up: Overcooking the breast meat (and/or undercooking the thigh meat).

It's a flaw...

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Think You Hate Negronis? Think Again

(0) Comments | Posted October 30, 2014 | 3:57 PM

By Matt Duckor

By now, you've heard of the negroni. Note that I didn't say "probably". By now, every last cocktail drinker on Earth has crossed paths with the classic cocktail, famously made with equal parts gin, Campari, and sweet vermouth. I've evangelized on behalf of the cocktail...

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All the Mexican Candy You Should Be Eating on the Day of the Dead

(0) Comments | Posted October 23, 2014 | 5:50 PM

by Gabriella Vigoreaux

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As candy enthusiasts, we get our fair share of international sweets here at the Epi office. (You have to hide me away from green tea Kit Kats.) No one quite does candy the way Mexico does, though. Mexican sweets toe...

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Move Over, Nutella: Nine Alternative Chocolate-Hazelnut Spreads

(0) Comments | Posted October 23, 2014 | 1:22 PM

by Lauren Salkeld

Nutella has been on the U.S. market for more than 25 years and throughout that time it has been a widely celebrated Italian import. Recently, however, the classic chocolate and hazelnut spread has experienced a bit of a rebirth with a significant surge in popularity. Type "nutella"...

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The Best Hot Sauce: The Official Epicurious Taste Test

(0) Comments | Posted October 15, 2014 | 4:56 PM

by Gabriella Vigoreaux

These days, it seems like there are a million hot sauces on the market. In honor of Epicurious' deep dive into spicy content (all week long -- check out some of our favorite stories, right here), we selected more than 20 Tex-Mex hot sauces in...

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Your Halloween Guide to Supermarket Pumpkins, Squash, and Gourds

(0) Comments | Posted October 15, 2014 | 4:28 PM

by Adina Steiman

Walk into any supermarket in October, and you'll trip over bunches of multi-colored maize, hay bales, piles of gourds, bins of pumpkins, and towers of canned pumpkin puree. Even chain stores know it's harvest time.

But just what do you do with all of those seasonal gourds,...

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15 Spicy Hangover Cures From Around the World

(0) Comments | Posted October 15, 2014 | 4:11 PM

by Josh Scherer

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There are certain questions in life for which we have no scientific answers.

Why does the moon exist?

Where did all those so-called "dinosaurs" go?

How has Little Caesar's been able to survive as a national chain by slinging $5...

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Building the Ultimate Nachos, One Chip at a Time

(0) Comments | Posted October 15, 2014 | 3:53 PM

The keys to our ideal nachos are a house-made bean dip, evenly layered chips, and a killer roster of add-ons.

By Matt Duckor

Tortilla chips and cheese on a tray, baked together in perfect harmony within the confines of a hot oven until melted, garnished with any combination of...

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Are Your Whole Grains Really as Healthy as You Think They Are?

(1) Comments | Posted October 15, 2014 | 3:42 PM

by Joanne Camas

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We're being told to eat more whole grains. There's no escaping the message. But do most people know exactly what "whole grain" means? "The definition should be simple, but it's impressively not," says Catherine Meng, communications manager at Community Grains...

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Nachotecture: The Key to Perfect Nachos Lies In Maximizing Surface Area (Trust Us)

(0) Comments | Posted October 15, 2014 | 3:31 PM

by Matt Duckor

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Photo by David Cicconi, styling by Rhoda Boone

The key to our Ultimate Nachos lies in Nachotecture.

You read that correctly: Nachotecture (the amalgamation of nachos and architecture, you see). What exactly constitutes bad nachos? Well, we've all been a...

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If You Liked It Then You Shoulda Put Some Corn on It

(0) Comments | Posted September 29, 2014 | 5:15 PM

Adina Steiman, Photos by Linda Pugliese, Food styling by Anna Hampton

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Ladies and Gentlemen, the final days of corn are upon us. It's time to bid adieu to this iconic summer treat. But be honest--are you really that upset about it? You've probably...

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How Do You Get Rid Of Cooking Smells? Here Are Our Favorite Tips And Tricks

(0) Comments | Posted September 25, 2014 | 6:44 PM

by Danica Lo

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Late last night I roasted some shallots and potatoes (coated in a liberal dousing of of garlic, turmeric, cumin, red pepper flakes, cayenne, olive oil, and sea salt) and tossed it all together with some wilted greens, cilantro, and a...

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You Can Has Cheezburger: A Guide to Potential Cheeses and What Toppings to Pair Them With

(0) Comments | Posted September 24, 2014 | 2:17 PM

by Matt Duckor

Cheeseburgers, man.

We could eat them every day for the rest of our lives barring the serious health concerns that go along with that. The mere suggestion of the idea that there's a National Cheeseburger Day is preposterous (yes, even more so than the rest of the...

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This Rosh Hashanah, Why Not Stuff Your Matzo Balls?

(0) Comments | Posted September 17, 2014 | 4:48 PM

by Adina Steiman, photo by Linda Pugliese

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In the great Matzo Ball Debate, the classic conflict is between fans of floaters and sinkers (sort of like the Jewish holiday version of David Letterman's "Will it Float" segment).

But in my family, another, more...

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The Coolest Back-to-School Lunch Boxes (That You'll Want to Steal for Yourself)

(1) Comments | Posted September 17, 2014 | 4:34 PM

by Samantha Dupler

When you're a kid at the school cafeteria, bringing a tasty lunch comes second to only one thing: having a totally cool lunch box to put it in. Beyond being an eco-friendly way to transport a parent's lovingly crafted sandwiches, a lunch box can be...

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How to Wash, Season, and Maintain Cast Iron Cookware

(0) Comments | Posted September 11, 2014 | 10:43 AM

After a recent trip to Woodstock, N.Y., David Cicconi (our creative director) brought two well-used cast iron pans into the test kitchen. Cast iron cookware holds a special place in our culinary hearts because it is economical, durable, versatile, holds heat well, and cooks food evenly. Properly seasoned and maintained,...

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