The old-fashioned is one of the oldest mixed drinks in the cocktail canon (Original name: whiskey cocktail, which became old-fashioned whiskey cocktail, and then just old-fashioned.) It is a stirred drink, usually built in the glass in which it is served Both rye and bourbon are…
Because at the end of the day, comfort cooking will always mean comfort food.
:extract_focal()/https%3A%2F%2Fpocket-syndicated-images.s3.amazonaws.com%2Farticles%2F2998%2F1704766322_michelinlead.jpg)
The best place to eat in Germany is in a little village in a forest.
The mob saw an opportunity. Local 338 had other ideas.
In the United States, garlic is woven into every pizza, pasta, and breadstick. But in Italy, it's more complicated.
A coal fortune is fueling the revival of a cuisine it nearly destroyed.
Adam Leith Gollner on the sun-drenched island’s agrodolce flavors
For a surprising twist on the original, look to the region's fall bounty of mushrooms
A comforting dinner for a cold night, this hearty pasta has all the makings of a crowd-pleaser like fried sage leaves, crispy bacon and nutty roasted cauliflower This recipe demonstrates the magic of starchy pasta water: Swirled with lemon juice and Parmesan, it creates a…
Last month, The Japan Times published its curated list of Tokyo's five best ramen shops. But Japan's capital city is a truly massive metropolis boasting restaurants galore, so we wanted to know: What did we overlook? And where are your favorite ramen shops?
:extract_focal()/https%3A%2F%2Fpocket-syndicated-images.s3.amazonaws.com%2Farticles%2F2571%2F1621987938_GettyImages-82567330.jpg)
New research is challenging long-held assumptions about how our eyes influence our stomachs.
:extract_focal()/https%3A%2F%2Fs3.amazonaws.com%2Fpocket-syndicated-images%2Farticles%2F642%2F1566939500_direct.jpg)
The herb’s unique flavor can make a dish for some and ruin it for others.
Somewhere on its path to global ubiquity, pesto became a catchall name for any random herby sauce thrown in a blender. Now Ligurians want it back
Gather ’round, the great American melting cheese has a story to tell.
:extract_focal()/https%3A%2F%2Fcdn.theatlantic.com%2Fassets%2Fmedia%2Fimg%2F2019%2F01%2F29%2Fglennharvey_2018_12_13_theatlantic_FINAL%2F1920.jpg%3F1548799351)
“There’s nothing in the taste that tells you what you are eating is about to kill you.”
An Oxford grad learns to navigate boiling sugar, sleep deprivation, and exacting pastry chefs with whom she can barely communicate.
:extract_focal()/https%3A%2F%2Fs3.amazonaws.com%2Fpocket-syndicated-images%2Farticles%2F1319%2F1567447569_5d4b1b83bbc1c.jpg)
Working summers at an authentically quaint roadside produce stand, a teenage salesperson is schooled in the not-so-subtle art of how to con a foodie from the big city.
On Saturdays Tootsie Tomanetz cooks barbecue the old-fashioned way for legions of loyal fans. That doesn’t mean she’ll ever give up her day job.
:extract_focal()/https%3A%2F%2Fassets.bwbx.io%2Fimages%2Fusers%2FiqjWHBFdfxIU%2FiPM8XBVIP9VU%2Fv5%2F640x-1.jpg)
Retail giants turn to bitcoin technology to combat food-fraud that costs the global food industry up to $40 billion every year.
Kahve was a favourite drink of the Ottoman Empire’s ruling class. Little did they know it would one day hasten the empire’s demise
A young couple’s grocery store could start a patty pilgrimage to Capon Bridge.
A philosophy that values innocent pleasure, human warmth and the rewards of creative endeavour. What’s not to like?
John Mueller was the heir to one of the great Texas barbecue dynasties. Aaron Franklin was an unknown kid from College Station who worked his counter. John had it all and then threw it all away. Aaron came out of nowhere to create the state’s most coveted brisket. Then John rose…
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses no special ingredients, equipment or techniques
Not much has changed in a hundred years, and that’s part of the charm.
The grim traveler sampled the offerings with a heavy heart.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__10__20191003-rice-guide-vicky-wasik-4-ce43a2f2ad014714a0d6abb7f70b5c27.jpg)
A brief history and thorough shopping guide of the grain that became a staple across the world.
The word "Michoacana" has been at the center of a series of lawsuits over which paleta shops get to use it
Ruth Hauntz was in her late 20s when the fair was desegregated. Now, her creations make thousands of fairgoers happy every year
Your relationship to food could always be worse.
Step into the private kitchens of Basque country’s sociedades gastronómicas, where everything revolves around food
This bright green sauce from Yemen — so fresh from cilantro, so spicy from serrano chiles, so vividly aromatic — will open up a whole world in your cooking Treat it just as you would a basil pesto or a salsa verde: Make it in small batches, in the mortar and pestle, and then…
Looking to punch up your eggs? Or add some zing to your salad? Just give it a little zhug.
Rustically simple, this baked good is delicious due to the high quality of its parts.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__10__20191003-cast-iron-skillet-testing-vicky-wasik-primary-1500x1125-5b124e1ba2de4139a1e72df7246222b6.jpg)
We found five cast iron skillets worth their weight in metal after examining heat conduction, frying dozens of eggs, searing steaks, and loads of baking cornbread.
This is the soup that made me like vegetables when I was growing up You always measure sinigang by sourness, which is so much a part of our cuisine — layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits Here, sour is a power move, hitting you all the way…
The salty, uber-yellow spread has seen double-digit growth almost every year for the past decade.
The troubling economics of this ubiquitous trend
14 Dressings and Vinaigrettes That Will Make You Fall in Love With Salad is a group of recipes collected by the editors of NYT Cooking.
Chefs like Sean Brock and Katie Button are embracing and expanding on the region’s cooking, which is far more varied than most people realize.
Delicate and impossible to replicate, su filindeu (or the “threads of God”) is a pasta made of hundreds of tiny strands by a single woman in a hillside town in Sardinia. She’ll make it for you too—if you’re willing to walk 20 miles overnight
Whenever food trucks materialize to serve often-indulgent food out of a little kitchen with a big engine, more than a few of us wonder: How...
Ben Jacobsen wants people to think differently about the power of salt.
While veganism is growing rapidly in the west, other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to the Chinese, Indians, Ethiopians …
Laurie Woolever tastes and cooks her way through the unique landscape and culinary heritage of this remote and atypical Japanese archipelago
On the history and origin of the crab rangoon.
Anyone who’s spent time in West Texas between May and September has experienced the relentless desert sun, offset ever-so-briefly by a bone-dry, tumblewe
The Ojibwe people of northern Minnesota are sustained by the real wild rice, which they harvest by hand and dry over fire
On the rise of alt meat and the decline of cattle.
:extract_focal()/https%3A%2F%2Fassets.atlasobscura.com%2Fmedia%2FW1siZiIsInVwbG9hZHMvYXNzZXRzL2VhNzg4Zjc0ZTQxZmEwZTJiN184NTYzMjY5Njg0X2E2ZDNhN2U0OTlfay5qcGciXSxbInAiLCJjb252ZXJ0IiwiIl0sWyJwIiwiY29udmVydCIsIi1xdWFsaXR5IDgxIC1hdXRvLW9yaWVudCJdLFsicCIsInRodW1iIiwiMTI4MHg-Il1d%2F8563269684_a6d3a7e499_k.jpg)
In the era of pods, the iconic item has become an endangered species.