Serrated bread knives may seem like specialized kitchen tools, but you’d be hard-pressed to slice that beautiful loaf of sourdough you brought home without one. Unlike standard kitchen knives, serrated knives have, well, serrations—a line of individually sharpened teeth along the edges that dig into whatever you’re cutting with eachContinue Reading
I consider myself a fairly eco-conscious person. I reduce, reuse, recycle; I take public transit; I avoid using AI for meme-making and learning celebrity heights. But composting never really took. I’d try to gather food scraps in a plastic countertop compost bin in my kitchen, but emptying and cleaning theContinue Reading
This pumpkin chili gets an entire can of pumpkin purée—but you’d hardly know it. Rather than making the chili taste like pumpkin, the purée gives it velvety richness, body, and an autumnal hue. (Be sure to buy pure pumpkin purée, not pumpkin pie filling.) Best of all, it comes togetherContinue Reading
If the only pork chops you’ve encountered are dry and leathery, give this recipe a try. Thick-cut pork chops are more forgiving of extended cook times and the generous pour of sauce makes up for any mistakes, should they occur. The buttery pan sauce takes a page from Chris Morocco’sContinue Reading
“What can I get that’s just a cheap, simple coffee maker?” For those of us who test coffee equipment, it’s a question that comes up constantly, in reader emails, Instagram comments, and IRL interactions with anyone familiar with our professional responsibilities. For years the answer was basically “nothing worth buying.”Continue Reading
Skip to main content Josh Rink for Taste of Home Josh Rink for Taste of Home These easy crab rangoon nachos are piled high with wonton chips, imitation crab meat, cream cheese sauce and sweet chili sauce. Whenever my husband and I order Chinese takeout, we can never resist addingContinue Reading
I’ve never been a microwave meal person, but I certainly see the appeal. Cooking a balanced, multicomponent dinner on a weeknight is no easy feat, so the idea of coming home to a fridge full of prepared meals that taste good and require just a short trip to the microwaveContinue Reading
Garlic confit transforms pungent raw cloves into a sweet, tender, jammy condiment by cooking them slowly in a bath of oil. A French technique classically used to preserve meat in its own rendered fat, confit can also be done, as it is here, with a neutral oil. Most of theContinue Reading
Skip to main content MARY HENN FOR TASTE OF HOME MARY HENN FOR TASTE OF HOME Yeti launched a new drink holder, and no, it’s not another cooler. Our editors and experts handpick every product we feature. We may earn a commission from your purchases.Learn more. Always wanted the perfectContinue Reading
As cookbook author Claire Saffitz notes, this apple pie recipe is “something you can’t rush.” It needs time to chill, bake, and rest—so plan ahead, especially if you’re making it for Thanksgiving. The good news is, the trouble is worth it; first published in 2016, it’s been a reader (andContinue Reading
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