Mexico City’s Enchiladas Suizas are Bright, Rich, and Creamy
The tangy, silky sauce lavished on this Mexico City staple is a standout.
We transform pork shoulder into smoky-tasting barbecue—in the oven.
In recipes, the phrase “indoor barbecue” is usually code for “braised in a Dutch oven with bottled barbecue sauce.” Unfortunately, this results in mushy, waterlogged meat and candy-sweet sauce. We wanted moist, tender, shreddable meat with deep smoke flavor all the way through, plus a dark, richly seasoned crust, often referred to as bark.
Sweetened with only honey, this naturally sweet carrot cake is simple and super moist.
Our goal was twofold: to keep the recipe as simple as possible, and to sweeten the cake only with honey, since its floral nuances seemed like a natural pair with the sweet carrots and warm spices. To keep the recipe streamlined, we wanted to avoid getting out the electric mixer and instead rely on an easy bowl method. Tasters preferred cakes made with neutral-flavored oil over those made with melted butter, since the oil didn’t detract from the other flavors in the cake. Our traditional recipe called for four whole carrots and we found that this amount worked perfectly to contribute both flavor and sweetness to the cake without impacting the texture. Finally, we bolstered the cake's flavor by increasing the amounts of cinnamon, nutmeg, and cloves.
Love yogurt? Learn how it's made and used around the globe, from South Asia to North America.
Similar to other fermented foods such as vinegar or fish sauce, yogurt likely came about as a happy accident. The prevailing theory is that when fresh milk was being stored or transported, often in animal skins, wild bacteria transformed it into the thicker, tart substance we now recognize as yogurt. While yogurt’s exact origin remains unclear, we know the food dates back to ...
China's fermented black beans infuse a simple weeknight stir-fry with complex, salty savor.
Dau si, or fermented black beans (they are also known as “dou chi” in Mandarin), are beloved across Asia for their savory, nuanced funk. We wanted to spotlight this umami-packed pantry staple in a simple weeknight stir-fry. Inspired by classic Cantonese dishes such as clams with black bean sauce, we paired the dau si with snappy, quick-cooking shrimp, which we marinated briefly in Shaoxing wine and soy sauce. We also added red bell pepper for crisp-tender texture and vibrant color. We enrobed the pepper slices and shrimp in a lightly thickened sauce studded with dau si and balanced with earthy sesame oil; sweet, briny oyster sauce; and sugar. A finishing sprinkle of scallion greens contributed gentle bite and freshness.
The easiest slow-cooker recipe we have? Maybe. The best lemon chicken you've tasted? Definitely.The easiest slow-cooker recipe we've ever published? Maybe. The best lemon chicken you've ever tasted? Definitely.
Light vs. Dark Soy Sauce: What's the Difference?
Many cultures have their own versions of light and dark soy sauces. How do they differ?
How to Scale a Cake Recipe for Any Size Pan
The difference between an 8x8 pan and a 9x9 pan is more significant than you might think. Our handy chart tells you how to scale your recipe accordingly.
The complex beauty of the best chilis, such as this one, comes from the dried chiles—not the meat.
To make a rich and flavorful vegetarian chili, we started with a base of onion and fresh poblano chile sautéed in plenty of olive oil until lightly browned—the oil's fat was important to unlock the flavors of the chiles and seasonings (whose flavor compounds are fat-soluble). Then we added tomato paste and plenty of minced garlic, along with dried oregano and a heap of warm, earthy ground cumin. We let it all sizzle until the tomato paste began to darken and the sugars caramelized. Many recipes call for store-bought chili powder, but we toasted torn dried ancho and guajillo chiles, reconstituted them in water, and then blitzed them in a blender with tomatoes and canned chipotle chile to create a significantly more complex chili. To account for the lack of meat, we incorporated soy sauce and dried porcini mushrooms in addition to the tomato paste to contribute umami, or savory flavor. Plus, the soy sauce and tomato paste combined to provide a concentrated salty-sweet tang while the reconstituted mushrooms added depth and a slightly smoky element, too. In lieu of meat, we used a medley of canned beans—black, pinto, and kidney—to create an appealing mosaic of colors, flavors, and textures, along with barley, which has a mild taste and contributes a pleasant, chewy bite.
Our version of hot and sour soup is spicy, bracing, rich, and complex.
To get deep, complex heat, we created the "hot" side of the soup with two heat sources—a full teaspoon of distinctive, penetrating white pepper and a little chili oil. To create the “sour” side, we settled on 5 tablespoons of Chinese black vinegar.
Why You Shouldn’t Use Cooking Spray on Your Nonstick Skillet
Using cooking spray on a nonstick skillet might seem like a good idea, but it can actually damage the nonstick coating.
Japchae—a garlicky, salty-sweet dish—is Korea’s all-purpose crowd-pleaser.
Japchae, one of Korea’s most popular noodle dishes, is first and foremost a celebration of colorful vegetables: spinach, carrots, red bell peppers, mushrooms, onions, and scallions, each of which is cut thin and then lightly sautéed and seasoned separately to preserve its texture and bright color. Briefly blanching and squeezing the spinach and shiitakes before sautéing helped them shed some of their abundant water and collapses the mushrooms’ air pockets so that they didn’t pick up too much oil. Japchae also often includes a bit of beef or pork; thinly slicing, marinating, and sautéing well-marbled boneless short ribs added bites of savory, salty-sweet, meaty richness. Dangmyeon, Korea’s beloved sweet potato starch noodles, can soak up all the toasty, salty-sweet soy sauce–based dressing while still retaining their unique springiness and chew. Tossing the components together with our hands helped break up clumps and distribute everything evenly, and dressing the noodles, vegetables, and meat with a little more soy sauce, toasted sesame oil, and sugar pulled all the components together.
Our streamlined Pittsburgh Wedding Soup tastes like it took all day to prepare.
Tender meatballs, pasta, and greens match up perfectly in this popular regional recipe, but should a batch take all day to prepare? We wanted a Pittsburgh Wedding Soup recipe that tasted as if it had taken all day to make, but was actually much quicker to prepare. To do this, we poached the meatballs directly in our store-bought broth instead of cooking them individually. While most Pittsburgh Wedding Soup recipes call for stirring chopped spinach or escarole into the soup just before serving, we found these greens too bland and delicate. Chopped kale proved a better alternative, adding great flavor and texture to our Pittsburgh Wedding Soup.
The Brød & Taylor Proofer promises to make it easier to proof bread dough. Is it worth it?
If you’ve ever tried to make bread in winter, you know that the colder temperatures can make dough rise at a snail’s pace. To proof bread dough during cold weather, we often create a makeshift proofer by placing a pan of boiling water in a turned-off oven. This method works well for short proofs, but it requires repeatedly heating the water to keep the oven temperature warm for recipes that proof for more than two or three hours.
An innovative new technique produces succulent chicken breasts with a luxurious sauce.
With just a few modifications to our tried-and-true “cold-sear” cooking method, we've added boneless, skinless chicken breasts to the list of proteins that cook up beautifully with the technique. Gently flattening the thick part of the breast with a meat pounder encouraged even cooking, while lightly brushing oil on both sides of the breast allowed for even browning without causing splattering. We put the oiled chicken in an unheated, dry skillet; set it over high heat; and flipped it regularly. Flipping the breasts frequently meant that the meat gently cooked from the outside in: The exterior slowly developed a deep, brown crust while the interior remained juicy. Removing the chicken from the pan when it reached 155 degrees and letting it rest for 10 minutes to climb to a 165-degree serving temperature allowed time for whipping up a tasty pan sauce.
Marinated eggplant is a classic Middle Eastern dish. Here's how to make it in an air fryer.
To keep the eggplant in the spotlight and reduce the amount of oil used for frying and marinating it, we roasted it instead and replaced the marinade with a brightly flavored dressing. We chose baby eggplants, which are smaller than the standard supermarket size, are more readily available in the summer months, and cook quickly. Roasting helped us achieve flavorful browning on the eggplant. To keep the dressing delicate, a Greek-inspired combination of just a tablespoon of extra-virgin olive oil, fragrant lemon zest and juice, capers, oregano, and garlic worked perfectly.