Hot Dog University in Chicago trains entrepreneurs to master the Chicago-style hot dog. From Vienna Beef traditions to food cart businesses nationwide, Hot Dog U graduates are proving the American dream is still alive — one hot dog stand at a time.
It doesn’t bode well for the American diet.
The International Bartenders Association, or IBA, maintains a list of official cocktails, ones they deem to be “the most requested recipes” at bars all around the world. It’s the closest thing the bartending industry has to a canonical list of cocktails, akin to the American…
This superquick corn and black bean salad is enlivened with crackly corn chips, in the spirit of salads like fattoush, panzanella and crispy noodle salad. When corn is at its peak, its subtly sweet raw kernels are plump and juicy, and the perfect addition to salads. Corn pairs…
We all scream for ice cream—but when it comes to ice cream sandwiches, these choices had us screaming the loudest.
How to balance modern and classic brand design - Fast Company
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Bolis de Pay de Limón are creamy, tart ice pops with vanilla cookie crumbs swirled in to emulate classic key lime pie.
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In our most recent taste test, we pulled together 19 brands of canned tuna you’re likely to find in your local supermarket and very thoughtfully tasted each to find the very best one. To be of the most service to our readers, we tasted both canned tuna in water and canned tuna…
Whether you’re braising boeuf or just buttering a baguette, these recipes will transport you to France.
From 2000: “The people who will be coming tonight and tomorrow night to Les Halles, a restaurant on Park Avenue South where I work as the chef, aren’t like the people who come during the week,” Anthony Bourdain writes.
A "magical" experience, and what we get when we let people pursue their passions
Plucked from the ocean, Trinidad's answer to the summer milkshake is now part of a frenzied craze around the world.
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Sip on this sweet-tart cherry nighttime mocktail before bedtime. Emerging research shows that the polyphenols in cherries may help you sleep better.
The wildly popular Nutella competitor El Mordjene has been banned by the European Union, a move some see as politically motivated, Lauren Collins writes.
Some of the best Sonoran-style tortillas in the U.S. are being made far from the border, in a college town forty miles outside Kansas City, Hannah Goldfield writes.
Ki Soon-do’s soy sauce has been served to Donald Trump and gained Unesco heritage protection. It is recognition that is 370 years in the making
I spent decades chasing down the Eastern European classic that defined my family's celebrations. A chance encounter led me to the source.
words: Published: photography: Check out the best rosés from previous years here! Orange wines and chilled reds continue to challenge rosé for a spot in the summer lineup, but we can’t deny that the incumbent warm-weather wine continues to draw our attention with its…
When it comes to rice and pasta, dieticians recommend eating brown or whole grain because they're more nutritious. But you can create a super nutrient in white rice and white pasta. Here's the trick.
Inspired by ice cream cones, Tokyo’s “temaki-zushi” made sushi handheld, affordable — and a quietly radical moment in Japanese dining.
With the arrival of Thank You Please Come Again, our new book by Kate Medley, we present its opening essay.
Dine in a former general store from the Roaring Twenties, when Eggleston was a hot springs boomtown.
Take the pantry staple from dependable to delectable with these easy tips.
Chinese deep-fried crispy sesame balls with black sesame filling or red bean paste filling. This can be served as breakfast or snack.
Burlap & Barrel built a business on foreign spices. Trump’s tariffs are about to hit its bottom line.
The luxury tuna industry is killing the Mediterranean.
Don't be surprised if you run into some of Oaxaca's top chefs in line at this family-run taco stop.
Sachiyo Harada’s new cookbook offers 100 classic recipes with step-by-step visuals, making Japanese cooking accessible to all skill levels.
People have different styles when they cook. Some people are neat and tidy. After taking out and using an ingredient they don’t need anymore, they return it to the fridge or cabinet. After chopping up vegetables, they clean up the scraps left behind. When a dish has been…
Americans can’t get enough of its favorite macronutrient. Big Food is heeding the call.
The Cardamom Expanded Universe is bigger than you think.
It hasn’t been easy sourcing smokers, big cuts of meat, and properly seasoned wood in Chiang Mai, but Davis Campbell, and his fiancée, Rotjana, do just that for their Dinky’s BBQ.
This standalone lemon cake needs no adornment; no glaze or drizzle, no syrupy soak (just a light dusting of powdered sugar if you want it to be beauty contest-ready) – yet it practically oozes with glowing citrus flavor, thanks to the fruity olive oil, tangy yogurt and a dash of…
“Wafu Cooking: Everyday Recipes with Japanese Style” coins the term “wafuing” — shorthand for bringing Japanese flavors into anything and everything.
Hold the steak This vegetarian take on steak au poivre, from Manhattan’s Café Chelsea, boasts the same generous application of crushed black pepper, mellowed with cream, stock and a vibrant splash of Cognac, but calls for slabs of maitake mushroom instead of beef To strut its…
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The Gamay grape variety is synonymous with the Beaujolais region of France, but it also produces excellent red wines around the world.
Most American tortillas taste like cardboard. Chefs, restaurants, and companies are trying to restore the corny glory.
Masienda
These vanilla wafers go perfectly with banana pudding, can be made in less than 30 minutes, and don't require chilling! Recipe includes a how-to video!
Test cook Dan Souza makes a foolproof Vospov Kofte (Red Lentil Kofte) with host Bridget Lancaster. Get our Vospov Kofte recipe: https://cooks.io/3y0zFZt Buy our winning chefs knife: https://cooks.io/3tQ9mDh Buy our winning large saucepan: https://cooks.io/2QQbsgK Buy our winning…
The dish is governed by a set of laws that are rooted in tradition, rich in common sense, and aching to be broken or bent.
Great thought and effort go into creating restaurant menus – and there are some very powerful psychological tricks employed to make you choose.
Olive oil was revered and cherished by the ancients. But its distinctive peppery taste is really a modern invention
On the insatiable hunger for belonging.
You may be familiar with the truffle oil scam, but everything else you think you know about truffles is probably a lie too.
The Spanish brought peaches to the U.S., but Indigenous peoples spread the fruit across the eastern half of the U.S.
In a colorful space in Hamilton Heights, Cocina Consuelo does serious renditions of beef birria, mole negro, and cinnamon-scented café de olla.
The immensely popular crowdsourced recipe site has an aura of shambolic good will, something between a church cookbook and a fan-run Wiki.
The $1.50 pimento cheese sandwich at the Masters is as legendary as the golf tournament itself. Here's the secret behind this classic Southern sandwich.
Hard shells and claws can’t protect crawfish from a double hit of drought and cold
Forget the S&P 500. Look at the ice cream. This investor visits homes around the world to see where diets—and economies—will go next.