A Simple Magic Trick: Turning Oranges into Dessert

In Rome, whole peeled oranges are served with a quick caramel sauce for a simple dessert.

By JM HirschNovember 25, 2016

Tame Bitter Vegetables by Playing Rough

Travis Lett of Gjelina treats vegetables like steak

By Jenn LaddNovember 1, 2016

Claire Ptak Wants to Change the Way You Bake

Claire Ptak takes a fresh look at sweets at London’s Violet bakery

By Michelle LockeNovember 1, 2016

Kitchen Tool Review

Fall 2016

By Chris KimballNovember 25, 2016

Andy Ricker

Pok Pok Restaurant

White-Cooked Chicken Gets Big Flavor from a Long, Hot Bath

In Guangzho, they know that the simplest way to cook a chicken also is the best

By Michelle LockeNovember 1, 2016

Coleslaw by Way of East Asia

Lime juice, coconut milk and fish sauce make better coleslaw than mayonnaise

By Michael Andor BrodeurNovember 1, 2016

Sizzling Greens

A classic Cantonese technique gives us a superior way to jazz up bitter greens

By JM HirschNovember 26, 2016

Why the French Can’t Scramble Eggs!

Butter and eggs just don’t mix for a quick scramble

By Chris KimballNovember 1, 2016

The Avocado Makeover

Pickled mustard seeds and marjoram transform the bland, creamy avocado

By Chris KimballNovember 1, 2016

Monsoon Rains and Tom Yum

The man and the woman have been married for 31 of their 58 years, cooking thousands of meals together on various stoves, in various pots and pans that have followed them. On this Sunday evening, in a house just outside Bangkok, they are cooking once more.

The Trouble with Champagne Flutes

Champagne flutes may be a beautiful way to serve sparkling wine, but they aren’t doing any favors for its flavor. That’s because when it comes to bubbles, what you really want is glassware that’s bigger and rounder. Sound like heresy? Stay with us.

Couscous for Tabbouleh

How to turn Middle Eastern pasta into a salad

By Jenn LaddNovember 1, 2016

Toss Out Your Nonstick Skillet

Carbon-steel pans: the cheap, durable, nonstick workhorses of restaurant chefs

By JM HirschNovember 28, 2016

Whatever Happened to Grated Carrot Salad?

The best root vegetables are served raw.

By Michelle LockeNovember 1, 2016

A Tale of Salmon, Aluminum Foil and a Hot Skillet

Cooking salmon always entailed sacrifice. Until now.

By JM HirschNovember 1, 2016

Au Revoir Maillard, and Good Riddance!

Most cultures don’t sear meat for stew. What do they know that we don’t?

By Chris KimballNovember 1, 2016

Harissa: Ketchup Meets Sriracha?

Turning a hot pepper paste into something deliciously complex and a tad sweeter.

By Jenn LaddNovember 28, 2016

Chris Kimball's Book Reviews

Check out what Christopher Kimball is reading at Milk Street.

By Chris KimballNovember 28, 2016

Will Somebody Please! Develop a Better Pie Crust?

Easy to make. Easy to roll out. Tender. And doesn’t shrink when prebaked.

By Chris KimballNovember 1, 2016

A Weeknight Tenderloin Tapa, Spiced

Could Spanish tapas—all about eating slow and social—be the answer to packing big flavor into bland pork tenderloin on a busy weeknight?

By Matthew CardNovember 1, 2016

The New Creamy Pasta Sauce

Creamy pasta sauces pose two problems: They are finicky to make and they quickly decompose into a stringy or grainy mess.

By Matthew CardNovember 1, 2016

Spice-Crusted Pork Tenderloin Bites

We get rave reviews for our no-skewer riff on pinchos morunos—juicy pork tenderloin bites, in 20 minutes.

Single-Crust Pie Dough

“Best pie dough ever!!” a reader writes of Chris Kimball’s single-crust pie dough, the culmination of Chris’s decades-long search for a pie crust that’s perfect every time.

Skillet-Charred Brussels Sprouts with Garlic, Anchovy, and Chili

Done well, roasted Brussels sprouts shine with a balance of sweet and savory. But nailing that perfect balance calls for a long stay in a hot oven. And even then, the results can disappoint. Pile too many sprouts in the pan and they steam, turning mus

Fluffy Olive Oil Scrambled Eggs

We found the oil needed a full 3 minutes at a gentle medium heat to get hot enough to produce the necessary steam when the eggs hit the pan. Higher temperatures cooked the eggs too fast, toughening them. After multiple tests, we settled on 2 tablespoo

Pumpkin Tart with Honey-Orange Whipped Cream

“I made this for Thanksgiving instead of my usual back-of-the-can pumpkin pie recipe...No comparison!”

Harissa

We tried the spices and chilies both toasted in a dry skillet and fried in oil. Both methods heightened their flavors, but oil was best because the ingredients’ flavor compounds are oil-soluble. Adding the garlic to the mix mellowed its bite, and leav

Chili-Pineapple Margarita

The inspiration for this spicy margarita came from a cocktail we had at Hartwood, a restaurant in Tulum, Mexico. Chef Eric Werner steeped habanero chilies in tequila for over 36 hours to add kick. We simplified, infusing simple syrup with the same fla

Rosemary-Pine Nut Cookies

This cookie is sweet enough to be a treat but pairs as well with Parmesan as it does milk. Our inspiration was a hazelnut-rosemary biscotti by Claudia Fleming, the former pastry chef of New York’s Gramercy Tavern. We chose to reimagine Fleming’s bisco