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Dispatches From the Silk Road: The Must-Try Uyghur Food of Kashgar

Excellent article, very informative and well written, can't wait to visit.

Win a Copy of 'Salad Samurai'

A warm brussels sprouts salad with dried cranberries and balsamic glaze

Snapshots From Turkey: Kenji's Best Bites From Istanbul

This is great, thank you so much! I'm going to Istanbul in July, I would really appreciate any tips on restaurants and must visit local eats.

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Macarons and croissants. Preferably together, with a cafe au lait.

Falafel Waffles = Wafalafels

Say I were going to do this at home, with Taim's falafel, how do the condiments play a role in the waffleing procedure? Will the hummus/tahini/sauces leak out? Did you use just falafel and pita?

Ask the Critic: Where I Go on Off Nights

Michelin starred Dovetail has a great Mon night vegetarian prix fixe for $58.

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

Keller's salad of haricots verts, tomato tartare, and chive oil

Equipment: The Best Chef's Knives

@Kenji Thanks for the input. I was wondering if you can writing something on the best sharpening techniques too. I've been looking into sharpening steels/stones/electric etc. and have no idea where to start.

Ask The Food Lab Anything, Thanksgiving Edition 2013

So, every year I make everything at my Thanksgiving table from scratch using the finest ingredients. My annual menu is pretty consistent except a few changes here and there. The only dish that I still don't have a grasp on is cornbread. I'm not talking about the traditional stuff. I want the sweet, moist, buttery type (To lowbrow it, I'll be the first to admit that Boston Market's cornbread is actually pretty delicious). Any tips, or a recipe?

Cook the Book: 'Pasta Modern'

This summer I made casonsèi with a ricotta/beet filling and poppy seeds

Cereal Eats: Childhood and Cereal Commercials

All the Kix commercials with the innocent kids and their approving moms.

Also, classic cocoa puffs ads with that bird goin crazy.

Bake the Book: Sweet

black forest cake from gotham bar and grill