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Cooking

Uncovering Some of the History Behind the Apron

Marisa Churchill | Posted 12.14.2013 | Taste
Marisa Churchill

"It will be a long time before someone invents something that will replace that old apron that served so many purposes."

How to Make a Cake Out of Waffles

Food52 | Posted 10.10.2013 | Taste
Food52

A cake to end all cakes -- with no baking required.

7 Basic Cooking Methods Everyone Should Know

The Daily Meal | Posted 10.10.2013 | Taste
The Daily Meal

A cheat sheet of the most common cooking methods and how to perfect them.

9 Fall Squash Recipes to Master This Season

Food52 | Posted 10.09.2013 | Taste
Food52

From a creamy butternut squash soup to a hearty galette, here are 9 fall squash recipes to serve as new staples in your kitchen.

How to Make Perfect Rapini

Zester Daily | Posted 01.23.2014 | Taste
Zester Daily

Don't be so bitter!

10 Skills We Could All Learn From Professional Chefs

Alison Cayne | Posted 01.23.2014 | Taste
Alison Cayne

Why everyone should know what it's like to work in a commercial kitchen.

The Fazool Trilogy: Part Two

Brian Silverman | Posted 12.09.2013 | Taste
Brian Silverman

Nanny never wrote down recipes. And it wouldn't have mattered if she did; I didn't pay attention to what went into her meals -- it was the delicious end result that was my only concern. So now I've tried my best to recreate her simple, Calabrese dishes.

How to Decode a Wine Label

Food52 | Posted 01.23.2014 | Taste
Food52

Never be intimidated by a wine label again.

11 Reasons Why We Can Never Get Enough Sriracha

Food52 | Posted 10.07.2013 | Taste
Food52

Our favorite recipes that illustrate why we just can't cut Sriracha loose.

Cookbooks: Jerusalem and Balaboosta

Rozanne Gold | Posted 12.08.2013 | Taste
Rozanne Gold

Now that Jerusalem has become one of the best selling cookbooks in recent years, it may be time to look at it in context.

Cooking With Grass-fed Beef

Gwen Edwards | Posted 10.07.2013 | Hawaii
Gwen Edwards

Grass-fed cows are often raised on grass within a few months of harvesting, then shipped to the mainland to get fat or "finished" in a feed lot. Grass-finished cows have eaten grass their whole lives.

7 Unexpected Ways to Use Pumpkins

Danielle Hark | Posted 01.23.2014 | HuffPost Home
Danielle Hark

Getting creative with pumpkins is both fun and a great way to practice mindfulness... and you just may end up with some unique gifts and seasonal décor that will transform your home into a fall oasis.

What Are The Best Sites For Gay Foodies?

Posted 02.02.2016 | Queer Voices

By Alexandra Churchill for YourTango.com Back in 2007, openly gay chef Adam Roberts proposed the question, "Does cooking make you gay?" At the tim...

How to Open a Bottle of Beer Without an Opener

Food52 | Posted 04.10.2014 | Taste
Food52

A nice, non-twist bottle of beer, like a fine wine, or maybe also a banana, begins with a test. It says -- you have me, but first you must open me up.

ilili & the Best Brussels Sprouts Ever!

Emily Elyse Miller | Posted 12.03.2013 | Taste
Emily Elyse Miller

When walking down Fifth Avenue by Madison Square Park there is a plethora of amazing eats. How will you ever choose? I can help aid in this huge life decision by suggesting ilili -- a contemporary Lebanese restaurant harmonized with the best of Mediterranean cuisine.

10 Ways to Cook with Grapes

Food52 | Posted 10.02.2013 | Taste
Food52

It's time to celebrate one of fall's less appreciated fruits: the grape.

How I Learned to Give Up Junk Food and Embrace My Kitchen

Zoë Lintzeris | Posted 01.23.2014 | Healthy Living
Zoë Lintzeris

You name it, and I ate it. And I would like to believe by the grace of my genes and unchanging teen jeans' size, I still managed to resemble a knobby-kneed colt. Until I realized something was wrong. You see, whoever came up with that saying "you are what you eat" was right.

Cocktail + Cuisine Pairing Tips With Tom Colicchio

Gastronomista | Posted 10.03.2013 | Taste
Gastronomista

What makes a good pairing?

How to Cook the Best Steak of Your Life

Jeffrey de Picciotto | Posted 12.03.2013 | Taste
Jeffrey de Picciotto

Cook it in reverse.

That Time My Dog, the Food Critic, Came to HuffPost Live

Seamus McKiernan | Posted 10.02.2013 | Taste
Seamus McKiernan

Cooking has always brought people together. But cooking for my dog turned into a real-life bromance.

Women Roar, Even When They Cook

Chef Rossi | Posted 01.23.2014 | Women
Chef Rossi

All men wanted to do was come home to their mother's or their wife's home cooking, so why the hell was it so hard for them to accept us as chefs?

The Right Way to Store Brown Sugar

Food52 | Posted 10.01.2013 | Taste
Food52

There is one ingredient that never fails to make things difficult, entirely of its own accord: brown sugar.

12 Sweet Treats Made Better With Salt

Food52 | Posted 10.01.2013 | Taste
Food52

We're going far beyond chocolate-covered pretzels, folks.

WATCH: Grab Your Lederhosen, 11 Year Old Kid Chef Celebrates Oktoberfest

HooplaHa | Posted 12.01.2013 | Taste
HooplaHa

Chef Peter decides to get in touch with his Bavarian roots as he turns the traditional barbecue into a kid-friendly Oktoberfest. With bratwurst, weiss...

Marcella Hazan (1924-2013): The Julia Child of Italian Cooking

Jesse Kornbluth | Posted 11.29.2013 | Home
Jesse Kornbluth

Until Marcella Hazan published her instantly classic cookbook, you went to a restaurant that featured Northern Italian cooking, had a meal that was destined for your top ten list, and returned home with a nagging question: This is simple food. Why can't I cook like this?