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Once a week or so, the question pops up in the New York talk boards: "I'm coming to the city for two days. Where should I eat?" It's a question so open-ended that it's tough to answer. But our fair city has so many visitors that we figured it was high time to put out a little guide. So here's our guide to eating in New York: whether you're traveling solo or traveling with kids, up for adventuring or not leaving Midtown. More

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There are a couple of distinct advantages that canned beans have over dried, but there's one major disadvantage: flavor. Here are three easy soup recipes that pack flavor into canned beans, and can be made in under 30 minutes. More

[Photograph: Robyn Lee] Swapped at the 2011 SE cookie swap by FoSE Kimberly Shaffer. Biscoff recipe from muminbloom.com... More

Heating properties of cast iron (top) vs. aluminum (bottom). [Photograph: Cooking Issues] Over on the French Culinary Institute's Cooking Issues blog, Dave Arnold has created a great cast iron–cooking primer that explains the science behind the cookware, including this great bit that dispels the notion of even heating: The popular wisdom that cast iron cookware provides even heat is misleading. A cast iron skillet placed on a gas burner will develop distinct hot spots where the flame touches the pan. If you heat the center of a cast iron pan, you will find that the heat travels slowly toward the pan's edge, with a significant temperature gradient between the center and the edge. The pan will heat very unevenly... More