The combo of a rimmed baking sheet fitted with a wire cooling rack is an unsung hero in the savory world, offering air flow and circulation for even brining, cooking, and cooling. Here’s a look at their many uses. Read More

For decades, soy milk’s acolytes in the US waited for its time to come, believing that a world that embraced soy milk was a world where the future could overcome the woes of the past. But, although soy milk’s day did arrive at last, its moment in the spotlight of American consumer affections now seems […]

Real ricotta cheese can’t easily be made at home: It requires the whey left over from cheesemaking. But with the right steps, we can come close to approximating it. The key to getting it right is to understand what ricotta is in the first place. Read More

Like many millennials, I spent elementary school in an American Girl–obsessed fog. I reread each doll’s book series (five during my childhood: Felicity, Kirsten, Addy, Samantha, and Molly) to the point of memorization. Recently, I assembled used copies of my bygone American Girl cookbook collection and prepared to answer what I’d always been dying to […]

Make the most of fresh basil with this eggless mousse. It’s light, creamy, and rich—just begging to be topped with slices of your favorite summer fruit. Read More

Pound cake is the best friend of the dessert world. It’s not fussy. It can be dressed up with whipped cream and berries, slathered with butter and placed on a grill, or simply sliced and enjoyed alongside a steaming cup of coffee. It’s happy to be loved exactly as it is. Continue reading “Vanilla Pound […]

Whether you’re a mezcal novice or it’s your favorite spirit, you’ll find the perfect recipe for you in our collection of our 15 favorite mezcal cocktails, from a frozen Paloma and a smoky bloody Mary to a tobacco-scented sipper made with Cynar and sherry. Read More

Pasta has so much going for it: it’s inexpensive, it’s easy to cook, and it’s a blank canvas for the continuous parade of fresh veggies that appear from May through September. I’m pretty certain I make pasta more in the summer than in the winter — and if that’s not the case, I’m definitely more […]