Recipes & Food

This Thai soup features tender duck with its soy sauce–based broth, topped with garlicky noodles and fresh greens.

Really great Southern fried chicken needs two things: juicy, flavorful meat and an ultra-crisp and crunchy crust. Here are four quick and easy ways to achieve both. The best part? These tricks will work for any Southern fried chicken recipe you've got.

Take your average chicken dinner from monotonous to mouthwatering.

A spicy, salty, porky, sour Thai noodle soup topped with soft-boiled eggs, pork balls, minced pork, and fried wontons that is a hearty one-bowl meal.

Plump, perfectly cooked Italian sausages with lightly sauced, charred and creamy peppers and onions all nestled into a sub roll.

From cream of mushroom soup to chicken cacciatore, we've rounded up our 29 favorite mushroom recipes for vegetarians and meat eaters alike.

Cauliflower gets a flavor-packed, smoky jolt from bacon in this creamy, comforting soup. It's simple to make and reheats beautifully.

This hearty soup, rich with slow-simmered greens, is perfect for laid-back weekend entertaining.

Cozy up this season with a bubbling Dutch oven full of homemade soup.

This cheesy and addictive South American bread goes by many names, but whether you call it pão de queijo, cuñapes, or pan de bono, it's always equally delicious. This version is made with Brazilian fermented tapioca starch for extra tang and an authentic flavor. A combination of chopped Cheddar and Grana Padano cheeses add both a stretch texture and salty bite. Best of all, they bake up perfectly from frozen so you can always have a stash on hand to quell even the most aggressive cheese cravings.

A classic Greek dish made of rich, hearty layers of potato, eggplant, and tomato-based meat sauce, blanketed in creamy béchamel.

The combination of the savory fried fish and a tart and aromatic pickle makes for a quick and satisfying meal.

Cincinnati Chili is comforting noodles, Mediterranean-spiced meat sauce, and a mound of cheese. What's not to love?

We challenged chefs of three different skill levels - amateur Desi, home cook Emily, and professional chef Joshua Resnick from the Institute of Culinary Education - to make us their take on deviled eggs. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which deviled eggs would you swipe from the appetizer tray first? Check out professional Chef Joshua's recipe here: https://www.ice.edu/blog/harissa-spiced-deviled-egg Produced by Epicurious with Eggland's Best Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8 Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

Beefaroni, macaroni and beef, chili mac, Johnny Marzetti: whatever you call it, this stuff is delicious.

Pennsylvania dutch apple pie features a flakey crust and creamy apple filling that’s topped with a buttery crumble.

This creamy spread is just like foie gras mousse—rich and velvety, perfect for serving with toast points, nuts, sweet preserves, and fresh and dried fruit—but it has no animal products whatsoever. You could call it vegan foie gras; you could call it faux gras; or you can just call it a vegan cheese spread. No matter which way you slice it, there’s no debate or argument here, there’s just nuts and umami-rich ingredients like mushrooms, miso, and tomato paste, tweaked with some modernist shenanigans (gellan!) to create something that’s every bit as delicious as tasty things made with fatty duck livers, for a fraction of the cost. This vegan riff on foie gras mousse is decadently rich and velvety, perfect on toast points and topped with jam. We blended pump cashews to replicate the creamy texture, and amped up the umami with miso, mushrooms, tomato paste, and aromatic spices. This affordable, non-controversial appetizer will impress all your guests at your next holiday party. #plantbasedfoiegras #foiegras #vegan #veganfoiegras Recipe: Imfoiessible Pâté (Vegan Foie Gras Mousse): https://chfstps.co/49n5FrY Ingredients: Where to buy Low-Acyl Gellan Gum F: https://modernistpantry.com/products/gellan-gum-f-low-acyl-gellan-gum.html?acc=3 Where to buy High-Acyl Gellan Gum LT100: https://modernistpantry.com/products/gellan-gum-lt100-high-acyl-gellan-gum.html?acc=3 Equipment: Buy a Breville Super Q™ Blender: https://breville.oie8.net/aneXZb Buy a high-precision digital scale: http://www.amazon.com/gp/product/B0012LOQUQ?tag=chefsteps02-20 Buy a digital instant-read thermometer: https://www.thermoworks.com/thermapen-one/?tw=CHEFSTEPS Follow us: https://www.instagram.com/chefsteps https://www.facebook.com/Chefsteps ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/

A popular Thai dessert/snack of black sticky rice pudding is reinterpreted as a wholesome breakfast porridge that happens to be made of whole grain, vegan, and gluten-free.

Rice is a staple around the world, and these 16 recipes showcase an array of culinary styles for any meal and any day of the week.

When making a spicy fried chicken sandwich at home you need to make a lot of decisions. Picking your chicken filet, the buns, sauces, toppings, condiments, and more—everything has to work in harmony to produce the perfect bite. Andrew Rea (AKA Babish) breaks down every decision he makes when whipping up his ultimate juicy and crispy spicy fried chicken sandwich. Andrew Rea's cookbook, Basics With Babish, publishes on October 24. Preorder at: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X?ref=astauthor_dp Director: Dan Siegel Director of Photography: Ben Dewey Editor: Micah Phillips Talent: Andrew Rea Director of Culinary Production: Kelly Janke Creative Producer: Christie Garcia Culinary Producer: Jessica Do Culinary Associate Producer: Leslie Raney Line Producer: Jen McGinity Associate Producer: Amy Haskour; Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Talent Booker: Meredith Judkins Camera Operator: Erron Francis Sound Mixer: Mike Guggino Groomer: Nicole Vidro Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Lauren Worona Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8 Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

Sālād-é-Shirāzi (Persian Cucumber and Tomato Salad) is a popular Iranian salad featuring a combination of cucumbers, tomatoes, and onions that is refreshing, simple, and quick to make.

Soup and pasta come together in these ten simple and nourishing pasta soup recipes that will warm you up and leave you feeling satisfied.

The techniques and gear you need to know for perfect roast chicken, including a recipe for a picture-perfect bird with juicy meat and golden, crispy skin.

Kendra Vaculin spent days in the Bon Appétit Test Kitchen making tray after tray of lemon bars to develop her perfect recipe. Watch as she experiments with every variable to arrive at the ultimate lemon bar—from the ideal crust to the perfect consistency—before publishing it for Bon Appétit.Get the entire recipe, plus access to over 50,000 more from Bon Appétit and Epicurious: https://bit.ly/3rrsXfeSee Kendra's final recipe: https://bonappetit.com/recipe/foolproof-lemon-bars

How you store your cheese can make a difference between a moldy wedge and a fabulously funky serving.

We've got tons of pizza recipes, from New York-style and Neapolitan pies to French bread pizza done right.

An ample amount of paprika adds bold flavor to this classic Hungarian dish of tender braised chicken with tomato, red pepper, and a touch of sour cream.

These quick and easy pickles are a snap to make and will have better crunch and brighter flavor than any store-bought pickle you'll find. They're perfect for burgers and sandwiches.

Crisp, flaky filets of fried white fish meet creamy rémoulade and crisp, fresh toppings in this classic po' boy.