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Entries by Epicurious

How to Keep Ice Cream Free From Freezer Burn

(0) Comments | Posted June 18, 2015 | 2:15 PM

by Tommy Werner, Epicurious

You've picked up the finest pint at the store. Maybe you've even made your own ice cream. You've sampled a little (or maybe a lot) before shutting it into the freezer. But when an ice cream craving strikes again, what will you find...

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Your Complete Guide to Drinking Rosé Wine All Summer Long

(0) Comments | Posted June 15, 2015 | 12:46 PM

by Matt Duckor, Epicurious

Think pink, drink pink.


Rosé isn't just a beverage--it's lifestyle.

At least that's the idea behind Yes Way Rosé, the

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The 4 Ultimate Slow Cooker Summer Sandwiches

(2) Comments | Posted June 11, 2015 | 5:10 PM

by Sheela Prakash, Epicurious

Like thick wool sweaters and heavy rubber boots, slow cookers belong in the back of the closet when summer rolls around. Right?


I'm here to tell you that kicking those appliances to the curb when the sun starts shining is a fool's...

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The Margarita-Rosé Cocktail Mashup Your Summer Needs

(0) Comments | Posted June 11, 2015 | 11:58 AM

by Matt Duckor, Epicurious


As soon as June hits, my drinking regimen undergoes two seismic shifts.

First, I start making pitchers of margaritas. Mine only have three ingredients: Tequila, lime juice, and agave...

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5 New Ways to Use Olive Oil in Your Cooking

(1) Comments | Posted June 9, 2015 | 11:42 AM

by Katherine Sacks, Epicurious

I recently bought a fantastic bottle of olive, a delicious smoked oil so incredible that I couldn't help putting it on everything I ate. First, I whisked it into a salad dressing. Then I drizzled it over my coconut sorbet dessert. Then I had a little...

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6 Non-Beef Burgers So Good You Won't Miss a Thing

(3) Comments | Posted June 5, 2015 | 11:01 AM

By The Editors of Epicurious

With some kitchen smarts and great flavors, you don't need beef for a good burger. Read on for 6 incredible burgers, minus the beef.

Photo Credit: Photo by Romulo Yanes

1. Turkey Cheddar Burgers


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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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