Herbed Heirloom Tomato Salad

Proving the importance of good lineage.

Parker House Rolls

Slathered with herbed butter and sprinkled with fleur de sel.

Pan Bagnat

The original tuna sandwich.

Basic Caramel Apple

A simple, creamy caramel coating for delicious apples.

Marzipan Caramel Apples with Sesame and Almond

Sesame seeds and almonds cover a caramel-coated sour apple, while marzipan hides inside.

Cornbread and Oyster Stuffing

So good, it stands on its own.

Peanut Butter–Chocolate Caramel Apples with Honey Peanuts

The name says it all: a sweet, salty, gooey, crunchy apple that’s sure to have many fans.

Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress.

Barcelona Exotic Candy Bar

Candy à la mode.

Got Goiter?

Americans are eating more fancy salt— like kosher salt, sea salt, and fleur de sel — that don’t contain iodine, and less table salt, like Morton’s, which is typically fortified with iodine.

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s...

Seitan Piccata

Hail seitan!

The Secret Ingredient Every Chef Uses

Where to get the best, and how to use them.

Terrible Tobiko

Tobiko and masago, the cheap fish roes on top of many sushi rolls, are far from fresh.

Ecuadoran Shrimp Cocktail (Cóctel de Camarones)

Ceviche meets shrimp tail.