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Entries by Epicurious

Throw a Hanukkah Fry Fest

(0) Comments | Posted December 12, 2014 | 4:27 PM

By Leah Koenig, Epicurious

Eating foods fried in oil is one of the greatest pleasures of celebrating Hanukkah. In America, the most beloved Hanukkah foods include latkes (potato pancakes) and sufganiyot (jelly doughnuts). And these two deep-fried hors d'oeuvres are certainly a great place to start....

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Why You Should Switch to Dried Beans

(2) Comments | Posted December 12, 2014 | 11:57 AM

By Gabriella Vigoreaux


Let's talk about beans. They are so nutritious and elemental to our diets. They're cheap, versatile, and as easy to cook as opening up a can, right? We're here to tell you to put aside the can opener and start cooking more with dried...

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Dress up Onion Dip for the Holidays

(0) Comments | Posted December 12, 2014 | 11:31 AM

By Leah Koenig, Epicurious

Onion dip is the belle of many a holiday season ball, and for good reason. Creamy, piquant, and so so shamelessly rich, it adds an air of festivity to any appetizer table. And it is equally at home scooped up with potato chips at a casual...

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The Year of the Spatchcocked Turkey (and Why You Should Do It All the Time)

(0) Comments | Posted December 11, 2014 | 9:55 AM

By Matt Duckor, Epicurious

There's zero question that 2014 was The Year of the Spatchcocked Turkey.

Literally everyone wrote about it: Bon Appétit, Serious Eats, The Kitchn, and Tasting Table, just to name a few. And, of course, we featured the...

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Marinated Olives Are The Ultimate DIY Holiday Snack

(0) Comments | Posted December 10, 2014 | 5:36 PM

By Sheela Prakash

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photo by Diane Fields

A bowl or two of marinated olives are an essential part of any good cocktail party, whether it's your annual holiday bash or just a casual gathering with friends. You can find olives marinated...

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Freeze Your Cookie Dough To Get Ahead

(0) Comments | Posted December 10, 2014 | 5:35 PM

By Sheela Prakash, Epicurious

2014-12-10-6a00d83451cb0369e201b7c718509e970b450wi.jpg
photo by Lara Ferroni

With the holidays approaching, your kitchen is probably heading straight into overdrive mode. There are cookies to bake, cheese balls to roll, cocktails to drink, and of course, actual dinner to cook. But there's no...

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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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