Recipes & Food

The sous-vide cooker is the best way to guarantee the juiciest, tenderest, most flavor-packed chicken salad. Adding aromatics directly to the cooking bag guarantees more flavorful results.

This cucumber water recipe uses a simple and reliable technique that works well with a range of refreshing flavor combinations.

This infused water recipe combines sweet ripe blackberries, tart grapefruit, and woodsy sage for a refreshing and balanced drink.

This fruit infused water recipe relies on Floral plums, woodsy thyme, and fresh chiles for its tart and herbaceous flavor.

The drinker's dilemma: getting stuck with extra red wine. Janet Blaser explains how to turn this unexpected blessing into delicious vinegar.

This perfect combination of apple cider and the miracle of fermentation adds flavor and depth to all sorts of foods, Janet Blaser writes.

Sweet, savory, and everything in between.

A crisp cucumber kimchi, no fermentation required.

A crunchy, creamy cucumber salad made with tahini, lemon, and fresh dill.

Creamed corn gets a Southwestern (and fast food!) twist with Chipotle corn salsa. The finished dish is studded with smoky bacon, a touch of lime zest and juice, and a final flourish of cilantro or scallions to cut through the creamy, fatty sauce.

This joyously vibrant corn dip is loaded with sweet, fresh, briny, and herbal flavors, and unlike many others, it doesn't seize up and turn to rubber as it cools.

An introduction to conservas, the canned seafood delicacies beloved by the Spanish and Portuguese alike, with suggestions for types to try and how best to serve them.

There are only a few simple steps to a perfect watermelon, feta, and mint salad. This easy recipe lays it out.

Some people swear that finishing pasta on the heat with its sauce and some of the starchy pasta-boiling water produces the best result. Others just sauce on top. Who's right, and does the starch make much of a difference? We investigate.

If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.

The famed the base of many other traditional Persian rice delicacies such as tahdig, this is perfectly textured rice that’s fragrant, light, fluffy, and tender, with each grain separate from the next.

How to achieve the delicious, buttery, golden, crunchy layer formed at the very bottom of a traditional Persian-style steamed rice pot.

Call it congee, rice porridge, or rice soup, this soothing bowl of rice simmered in chicken broth is hard to beat.

A deeply comforting, one-pot meal of chicken and rice, this recipe from Minas Gerais is chock full of peas, carrots, and plenty of garlic and onion.

This is the kind of tuna melt you're likely to be served in a Jewish deli, where rye bread, Swiss cheese, and a dill-and-pickle tuna salad are kings.

This tuna melt comes with all the bells and whistles: mashed avocado, sliced tomato, crispy bacon, pickled jalapeños, and melted cheese in two forms.

Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.

Tender, well-marbled steak, sautéed onions, and melty provolone cheese served in a soft but sturdy hoagie roll define this classic Philly sandwich.

The secret to this bracingly spicy, sweet, tart, salty, icy, and refreshing Mexican drink is to use the most flavorful mango and chamoy possible. That means buying frozen or canned mango pulp and making the chamoy from scratch.

Tender, pan-fried fish fillets with a bright, caper-studded lemon-butter sauce.

Get extra-crisp skin and tender, moist, evenly cooked flesh using our technique for perfect pan-seared salmon fillets.

Cold, nutty soba noodles pair perfectly with a soy sauce and mirin dipping sauce.

Clingy, velvety sauce, starchy noodles, and fresh vegetables.

We tasted 17 instant coffees to find out which ones were the sweetest, most balanced, and had the most complex flavors.

Pleasantly springy and fragrant with soy sauce, oyster sauce, and Shaoxing wine, Chinese meatloaf is delicious served on its own or atop Cantonese claypot rice.