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Entries by Epicurious

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

(0) Comments | Posted October 23, 2014 | 4:50 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 | 12:22 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 | 3:56 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 | 3:28 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 | 3:11 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 | 2:53 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 | 2:42 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 | 2:31 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 | 4:15 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 | 5:44 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 | 1:17 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 | 3:48 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 | 3:34 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 | 9:43 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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The 8 Essential Biscuit Archetypes

(0) Comments | Posted September 10, 2014 | 1:57 PM

by Gabriella Vigoreaux

What makes a perfect biscuit? If you live in the South, everyone will tell you that you're making them wrong.

Biscuits, perhaps more than any other Southern food, are heirlooms steeped in a family tree of kitchen secrets. A perfect homemade biscuit, straight from the oven,...

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Why You Should Put A Can Of Milk Into Your Chocolate Frosting

(0) Comments | Posted September 10, 2014 | 1:43 PM

Adina Steinman, photo by Liz and Max Haarala Hamilton

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It sounds absurd, I know. But Jane Hornby, author of the new What to Bake & How to Bake It, is wise in the ways of chocolate fudge frosting. We all know that a simple amalgamation...

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Plating for Pleasure: Culinary Tricks to Impress Your Date, Feign Competency

(0) Comments | Posted September 5, 2014 | 1:48 PM

Josh Scherer

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They say the way to someone's heart is through their stomach. According to WebMD it's through the thoracic cavity, avoiding the ribs and breast plate if at all possible.

Who are you going to trust, the internet or an overwrought cliche?...

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How to De-Clutter Your Kitchen: Tips From a Professional Organizer

(9) Comments | Posted September 4, 2014 | 9:14 AM

by Joanna Camas


Spring cleaning gets all the PR, but anytime the seasons change it's a good excuse to take stock of things on the home front. We get lazy over the summer and schedules are out of whack, which often lets clutter gain a foothold. Now's...

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스테이크 완벽하게 굽는 비법!

(8) Comments | Posted September 4, 2014 | 2:50 AM

이 글은 허핑턴포스트 US에 기재된 음식 블로그 사이트 Epicurious의 글을 번역한 것입니다.


회식에서 고기를 먹거나 캠핑에서 바베큐 요리를 해 본 경험자는 알 것이다.


태우지 않으면서도 육즙이 남아있어 부드러운 맛을 지닌 스테이크를 굽기란 얼마나 힘든 것인가!


푸드 스타일리스트이자 요리책 저자인 다이애나 옌이 알려주는...

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Three Categories Of Italian Wine You Need to Know About (And Which Bottles to Buy)

(0) Comments | Posted September 3, 2014 | 10:57 AM

by Matt Duckor

The world of wine is large, confusing, and filled with unpronounceable words. It's difficult to know where to start when setting out to learn more.

It's tough to argue with honing in on Italy, one of the world's preeminent wine producing countries. With such a wide variety...

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