This is my new favorite expression of the chocolate and peanut butter combination. The chocolate layer, which is not quite a ganache but not quite a pudding, complements the light, airy peanut butter mousse perfectly. The graham cracker crust provides a crunchy contrast, and the whole thing feels very adult. Or maybe, more accurately: adult, with a nod to childhood. More

Yvette van Boven, author of Home Made is big into preserving. Pickling, smoking, curing, and confit-ing are just a few of the ways she creates shelf-stable edibles in her new book. Her lovely Vegetable Terrine uses olive oil to preserve thin slices of summer eggplant, zucchini, and peppers. More

Escaping the thought of ketchup as a singular tomato-based sauce led to this blueberry ketchup. It has the familiar sweet and tangy flavor but with a bright fruitiness that opens the door to a wide variety of uses. "Blueberry ketchup?!" you say. (We can hear you.) Try it as a dip for sweet potato fries or spread on some grilled pork chops. More

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I resisted writing about flan for a long time. "How stereotypical!" I thought. After the eye roll followed performance anxiety. There's an overwhelming amount of bad flan made, served, and somehow eaten every day. Bad flan, riddled with deep dimples, like a bad case of cellulite. Bad flan, undercooked and slippery, like a strange serpentine sea creature swimming down your throat. Good flan should have slight jiggle, but more along the lines of a trainer-tightened posterior than a waterbed. Good flan is minimalist and sleek, like an expensive silk blouse. More

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We recently received this email in the AHT inbox from British burger lover Andrew Whitehurst, a visual effects artist who lives and works in London. In his words: "I'm probably the most English person you could meet, as I have a love of cricket and bitter beer, but I do adore Americana and the hamburger, the United States' greatest contribution to gastronomy." Andrew's adoration in a slider-poor city inspired him to make the Palindrome Burger, a full-sized burger with slider-like texture and flavor whose ingredients read the same top to bottom as bottom to top: bread, cheese, patty, onion, pickle, onion, patty, cheese, and bread. Check out the slideshow to see how he makes the burgers, and read his email below for more on his love of sliders! More

Note: This recipe will work for ribeye or strip steaks. Try and get steaks at least 1 1/2 inches thick. It's better to cook a bigger steak and portion it after cooking than to try and cook thinner steaks.... More

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French. Silk. Chocolate. Pie. These are four of the sexiest words in the English language, and sexy is the best single word I can think of to describe this decadent, classic dessert. Perhaps it's the way that billows of whipped cream and flirtatious chocolate curls coyly reveal just a hint of the luscious chocolate filling that lies beneath. Or the smooth, unctuous chocolate filling that eases the fork down into a flaky all-butter crust. More

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If there's one thing that instills fear into the hearts and minds of American cooks, it's pie crust. I know. At one time, I was one of those people. Pie crusts were the Mumm-ra to my Lion-O, and it was all because they were a mystery to me. What makes them flaky? What makes them tender? And most importantly, how come mine used to come out like pliant pieces of leather instead of buttery and delicious? More

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Can we figure out a way to get any cheese to melt smoothly like American cheese in the same amount of time that it takes our buns to toast and our burger to cook? Is that too much to ask? More

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July's biggest holiday might be the Fourth, but that doesn't mean that it's not worth celebrating every holiday July has to offer—like July 7th, or National Macaroni Day. Here's a roundup of seven of our favorite mac and cheeses to make at home. More

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How did these cookies get their name? First, because chocolate-chocolate chip hazelnut cookies filled with chocolate-hazelnut spread must be a Nutella lover's dream. And second, because these over-the-top confections are the kind of thing that I dream about after spending too much time grazing food blogs just before bed. (I wake up hungry but it's better than watching the news.) More

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Last week we took a look at New England-style lobster rolls. The cold, mayo-based lobster salad variety, that is. For most people, that's what a lobster roll is and always will be. But there are certain pockets of the population, mostly in Connecticut, that prefer their lobster rolls hot and buttered. In addition to a delicious recipe for that, we'll pause to read the late David Foster Wallace's essay "Consider The Lobster," and reflect upon lobster-killing ethics. More

A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right? More

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A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right? More

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Skirt is the steak of the gods. Anyone who doesn't agree just hasn't had it properly cooked. Luckily, preparing it to heavenly results is well within reach for anyone with a grill. Here are tips for grilling, slicing, and serving perfect skirt steak. More

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Necessity is the mother of invention, and the day after the James Beard Awards, I was definitely in need of a hangover cure—in a major way. Thus was born the Jalapeño-Chipotle Slider. More

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We're talking pork brains here, though they could just as easily be lamb or calf brains. A brain is a brain, and while I admit there are slight differences in taste and softness, you're dealing with an organ that is primarily composed of fat—and tastes like it. When it comes to preparing brains, deep-frying them is about as classic as it gets. More

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Just about every cookbook has a different technique for boiling eggs. Should you deal with vinegar? Cover the pot? Use old or new eggs? Finally, an investigative look at how to boil the perfect eggs. More

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Deep fried pickles are the perfect snack. They're crispy, savory, and sour enough to keep you paying attention to what you're doing. They're also perfect vehicles for all the flavors of Old Bay. These require little embellishment: some mayo and hot sauce for dipping, and, of course, a cold beer. More

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The best egg drop soup should have a clear, ever-so-slightly thickened broth with the intense flavor of chicken, supported by a hint of the sweet depth of Chinese ham. The eggs should form tender, silken curds, some large, some small, offering texture, sure, but predominantly flavor and richness to an otherwise extremely simple soup. More

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You're never, ever, under any circumstances to mix water with chocolate, right? The water will cause the fat molecules in the chocolate to seize and clump up, and your chocolate is no good to anyone anymore. Right? Well, kinda. Here's how to make a mousse with just chocolate and water. More

[Photographs: Adam Kuban] This is my go-to recipe for homemade bagels. It's adapted from Bernard Clayton's Complete Book of Breads. Clayton, in turn, got the recipe from the folks at the now-defunct Jo Goldenberg's, the famous Jewish restaurant and delicatessen... More

Cooking duck is a great gateway experience to the full-on nose-to-tail eating. All of the parts are delicious and easy to prepare, it just takes a little time. Watch this video to see ducks turned into sausage, pate, rillette, stock, prosciutto, and confit. More

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Though the whole process of making potato gnocchi from scratch may sound a little daunting, once you get rolling, it's really not hard and is actually kind of fun. Check out the slideshow tutorial to see how easy it is to make light, tender, and delicious homemade gnocchi. And then take a look at a few suggestions for simple sauces to go with them. More