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Entries by Epicurious

Can I Use My Wood Board for Meat? And Other Cutting Board Conundrums

(0) Comments | Posted May 19, 2015 | 12:28 PM

by Sheela Prakash, Epicurious

I've broken every unwritten cutting board rule there is: I don't wipe my wood board with mineral oil. I let my boards soak in the sink. I don't use a separate board for prepping raw meat.

So when I recently decided to replace the...

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The Secret to the Best Ever French Onion Dip

(1) Comments | Posted May 18, 2015 | 10:24 AM

By Matt Duckor, Epicurious

The last thing I expected Cortney Burns to make was the best French onion dip I've ever had.

A bit of background: Burns is one half of the duo behind San Francisco's Bar Tartine. Along with co-chef Nick Balla, the pair...

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3 Ways the Home Cook Can Help Solve the Water Crisis

(0) Comments | Posted May 15, 2015 | 4:51 PM

by Tommy Werner, Epicurious

"You did the cooking, I'll do the dishes."

Those golden words are generally how I get relieved from dealing with the post-dinner pile of dirty plates. Epi's Associate Food Editor, Anna Stockwell, isn't always as lucky--she shares dishwashing duties with her boyfriend. They've...

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How to Defrost Any Meat

(26) Comments | Posted May 15, 2015 | 2:49 PM

by Matt Duckor, Epicurious

You've got three options.

The freezer is one of our favorite assets in the kitchen. We've constantly got ours stocked with frozen sausages, fish, ground beef, and other proteins that make quick weeknight meals in a pinch, all without having to run to the...

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5 Ways to Turn a Can of Tuna Into Dinner

(2) Comments | Posted May 13, 2015 | 4:36 PM

By Katherine Sacks, Epicurious

If I need to get dinner on the table fast, I'm looking to pantry all-stars to help get me there. One of my favorites? A can of tuna fish: easy, cheap, and shelf-stable, I always keep a few cans around for last-minute meals. And while...

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How to Transform a Bag of Frozen Peas Into a Fancy Party Snack

(0) Comments | Posted April 13, 2015 | 6:13 PM

By Adina Steiman, Epicurious

Long before you actually start spotting spring vegetables at the market, you probably start craving anything green, tender, and sweet--in other words, pretty much anything that doesn't taste like a rutabaga. Good news: there's something you can do while you wait for spring...

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A 4-Step Plan to Satisfying Salads

(0) Comments | Posted April 10, 2015 | 11:25 AM

By Anna Stockwell, Epicurious

To really understand my four-step process when building a great salad, I have to first explain how my brain works in relation to food. I crave food not just by flavor but by texture and temperature. In creating a new recipe or a meal,...

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The Best Kitchen Tool You're Not Using? Scissors

(0) Comments | Posted April 9, 2015 | 1:44 PM

By Sheela Prakash, Epicurious

Think scissors are only for arts and crafts? Hardly. Rhoda Boone, our Epicurious Food Editor, relies on a good pair of kitchen shears to do a whole lot of things knives can do, but better. It's an inexpensive tool that's essential...

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What Can You Do With That Ketchup Left in the Bottle? Everything

(0) Comments | Posted April 2, 2015 | 10:49 AM

By David Tamarkin

So, did you see that New York Times article about LiquiGlide? The one with the videos that show mayonnaise sliding out of its bottle so gracefully, without leaving a trace behind? LiquiGlide makes the inside of tubes slippery enough that no drop of ketchup (or...

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The Secret Ingredient Your Eggs Have Been Missing

(0) Comments | Posted April 1, 2015 | 9:34 PM

By Matt Duckor


I tend to not order eggs in restaurants. I'm not one of those food people who despise brunch. In fact, I love it. Can't think of a better way to start Sunday morning. But eggs aren't usually on the order...

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7 Unexpected Ways to Use a Can of Coconut Milk

(0) Comments | Posted April 1, 2015 | 12:42 PM


Romulo Yanes

I always have a can of coconut milk in my cupboard. Yes, I use it to make curries, but you probably already do that, right? There are more ways to put that can of coconut milk to...

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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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