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‘Jeremiah Tower: The Last Magnificent’ Sizzles With Culinary Intrigue

‘Jeremiah Tower: The Last Magnificent’ Sizzles With Culinary Intrigue

Chef Jeremiah Tower may not be a household name like Alice Waters, even in California where he once made history. But if you’ve ever eaten a fine meal in a Golden State restaurant, prepared by a superstar chef in an open kitchen, relying on simple ingredients, carefully sourced from nearby waters and farms, then you’ve certainly tasted cooking influenced by him. READ MORE

Black and White Dessert Recipes That Rebel Against the Rainbow Unicorn Trend

Black and White Dessert Recipes That Rebel Against the Rainbow Unicorn Trend

It's safe to say that the world has collectively flipped out over Starbucks' limited edition Unicorn Frappucino, but this isn't the first time we've fallen victim to gimmicky marketing campaigns featuring foods with rainbow colors. (And if we had to bet money on it, this certainly won't be the last.) READ MORE

‘Paris Can Wait’ Star Diane Lane Delves into French Fare

‘Paris Can Wait’ Star Diane Lane Delves into French Fare

"You can't leave until you eat every last bite," Chef Maria Sinskey tells the cluster of film and food media at her cooking demonstration and lunch party during the 2017 Tribeca Film Festival in Manhattan. That's where Sinskey whipped up the dishes from Paris Can Wait, a sensual, nuanced movie opening May 12 in New York and California. READ MORE

What is the Difference Between Kefir and Yogurt?

What is the Difference Between Kefir and Yogurt?

Although kefir and yogurt are both cultured dairy products packed with probiotics and protein, there are a few key differences that differentiate one from the other. Yogurt is made from the bacterial fermentation of milk—there are numerous types of yogurts with varying fat content. According to the FDA, yogurt must contain “live and active” cultures, including Lactobacillus bulgaricus and Streptococcus thermophiles. There are as many brands and types of yogurts now as you can possibly imagine, including the thicker, unsweetened Greek yogurt that’s popular (think Fage and Chobani), not to mention Icelandic-style (Siggi’s), Australian (Noosa), and Bulgarian (Trimona).  Yogurt is easy to make at home and if you’re sick of the store-bought flavors you can easily add a number of additions like jam, granola, fruit, and nuts. READ MORE

Become a Master of Enchiladas with These Easy Steps

Become a Master of Enchiladas with These Easy Steps

Enchiladas are one of those foods that, when done correctly, you can’t stop thinking about (what’s better than a spicy, saucy, cheesy tortilla filled with meat or veggies?). But when you make a bad batch, they’re a soggy mess. READ MORE

13 Ways to Eat More Bacon

13 Ways to Eat More Bacon

Elvis, Metallica—everybody loves it! READ MORE

What is the Difference Between Baby Back Ribs and Spareribs?

What is the Difference Between Baby Back Ribs and Spareribs?

Summer is coming and that means it’s barbecue season—and there’s no better time to finally figure out the difference between baby back and spareribs than the present. Pork ribs go by many names, depending on the region. Baby back ribs, also known as back ribs, loin ribs, or Canadian back ribs, are shorter than spareribs and a full slab has between 11 and 13 bones. Baby back ribs are connected to the backbone and nestled beneath the loin muscle—they get their name from the fact that they’re the most tender and leanest ribs. They’re sometimes called Canadian ribs because Canadian bacon is made from the same loin mean that’s connected to the ribs. (If you want to learn more than you bargained for about different cuts of pork, check out this very detailed and informative diagram.) READ MORE

Learn to Cook Without Recipes from Samin Nosrat

Learn to Cook Without Recipes from Samin Nosrat

Bear with us: We're about to get all philosophical on you for a moment. In the Western perspective of the universe (yeah, we're going there), there are four elements: earth, air, water, and fire. But in the culinary world, there are four other elements essential to taste: salt, fat, acid, and heat, says Samin Nosrat, author of the book entitled just that — Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Conquer these elements, and you can cook anything. You won't even need a recipe to do it. For realz. READ MORE

Sweet and Savory Quesadilla Recipes That Will Never Fail You

Sweet and Savory Quesadilla Recipes That Will Never Fail You

To be honest, we find ourselves eating more quesadillas than grilled cheese sandwiches these days. There’s something about the casual nature of a quesadilla—just cheese, a vegetable, and/or protein (or dessert ingredients, if you're lucky!) spread onto a tortilla, melted, folded, and eaten hot from the skillet or griddle. It’s the kind of thing that tastes best right out of the pan, standing in the kitchen, fingers smarting from the heat. Here are 11 sweet and savory recipes we can’t drop from our repertoire. READ MORE

The OG Easy Weeknight Dinner: Shrimp Scampi

The OG Easy Weeknight Dinner: Shrimp Scampi

A fancy old-school classic. READ MORE