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Whether it's adding a bit of instant pudding to a cake or including crumbled packaged cookies in a pie, some sweets rely on shortcuts to get things done. Here are some of the SE community's secret tricks. More

The most striking thing about Geisha coffees is that they taste nothing like their Latin American counterparts. More

What our editors are reading: deliberately imperfect sliced turkey, cute animal-shaped breads, the science of sea urchins, and more! More

The signature tart at Macrina Bakery in Seattle is a take on lemon chess pie—but it's at least twice as deep. More

Salmorejo is cold tomato soup from Córdoba, Spain that can easily be thickened into a great, refreshing summer dip. More

I've been on a Greek yogurt sauce kick recently. It's something that I tend to slip into when the summer comes and I'm looking for something that's cooling, easy to make, and darn tasty to boot. That it goes on just about anything—as a dip for raw vegetables or pita, as a sauce for roasted meats, as a dressing for hearty salads, a rub for grilled corn, and yes, as a sauce for burgers—makes it all the more easy to slip into the trap of making a batch each week and applying it willy-nillilly. It's a trap I really don't mind falling into. More

In the last few summers, New York's greenmarkets have exploded in popularity. And in addition to the farms selling fresh produce, a number of excellent bakeries have become regular attendees. One fast-growing spot to check out is Las Delicias. More

When diners arrive at Paul Qui's long awaited formal restaurant, simply named qui, they are first escorted to the bar, where bar manager Michael Simon and his team shake up pre-dinner beverages that can also be sipped on the restaurant's spacious patio. "There are lots of savory elements to the drinks," said Simon. "They're boozy but balanced; salty, sweet, and sour, so they can pair well with food." More

To be honest, you can order anything on Birrieria Zaragoza's condensed menu and leave in a stunned stupor. But on a recent visit with Joe, I was introduced to an item not currently listed on the menu: Birria en Barro. What was Zaragoza holding back from me? More

Birria—Mexican goat stew—is a rare treat in New York City, a blip on our culinary radar worth hunting down. So when we spotted the dish ($10, weekends only) on the menu at Real Azteca, whose heaping enchiladas michoacanas we featured on Bronx Eats two weeks ago, we knew we would have to investigate. It is, after all, what we believe to be the only regularly available bowl available in the borough. More

Say hello to Jimmy Coponi. He's the youngest pizza obsessive we've ever interviewed, but don't be fooled by his age. The 17-year-old fanatic is all about hyper-traditional Neapolitan pies and it's pretty damn clear that he's got the chops to back it up. More

The last time I was in Tokyo, I didn't make it to Rokurinsha, one of Tokyo Ramen Street's most popular restaurants, which is known for its tsukemen, or dipping noodles. This time, however, I vowed not to be denied, and arrived before noon to make sure of it. The unique thick noodles and umami-heavy broth were worth the wait. More

A few softly blistered cherry tomatoes roasted with bacon and thyme make the ideal accompaniment to this savory rarebit. If you're looking for a more filling meal, try topping the rarebit with a runny fried egg, and, as always, serve this light lunch with a cold pint of whatever beer you use to make the dish. More

Milk Bar fans get excited: as part of the New York Culinary Experience, pastry chef Christina Tosi gave a step-by-step class on making her famous crack pie ("it named itself") and cereal milk. We documented the whole process, complete with all of Chef Tosi's tips and tricks. More

There are so many misconceptions surrounding absinthe, and it's time to set the story straight. (Just here to drink? I've got 5 essential absinthe cocktail recipes for you, too.) More

Our buddy Liza de Guia of Food Curated profiled co-owner and ice cream-er Sutheera Denprapa in the video below, which covers her introduction to ice cream in America and her attachment to the flavors in Thailand she remembers most. More

While this thinking man's restaurant certainly raises a lot of questions, the answer is readily found in the food. From the sauces to the bread and butter pickles, almost everything is made in house, including an impressive array of fried options. More

At Bruxie, waffles rule, whether you get them savory or sweet. If you're contemplating the former, you can't go wrong with the turkey club. More

This tall, moist cake is swathed in a creamy sour cream chocolate frosting and gets a salty kick from crunchy pretzels. More

A mid-scale restaurant chain offers up a solid burger at a reasonable price. More