The Great British Bake Off Masterclass is great background noise for when you’re cooking or falling asleep. But when it comes to sitting down and watching it intently, it’s kind of a soothing snooze.
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
When I was growing up, steak was a treat in my house, but it never turned out quite right. It was often overcooked and a bit chewy, which turned me off from it until after college when I finally figured out what good steak tastes like.
Good steak starts at the grocery store (sorry, but you need good meat to make good steak) and ends with a foolproof cooking method that involves lots of butter (and herbs, if I have anything to say about it).
At the beginning of the 20th century, the then-president of Harvard asserted that a five-foot shelf of books could provide a good substitute for a liberal arts education to anyone who took the time to read them. Some publishers saw a money-making opportunity when they heard that and said, “Okay, which books?”
Froot Loops are coming out with a new flavor for the first time in a decade, and I am not a fan of this change. I always thought I was an avid proponent of progress, innovation, and evolution in all endeavors, but apparently that does not apply to breakfast cereal. I took one look at Kellogg’s new Wild Berry Froot Loops and said out loud, “I am very upset about this!”
If you’re lactose-intolerant, vegan, or just dairy-sensitive, the wild world of non-dairy milks out there can be overwhelming. Not too long ago, soy milk was the primary alternative to cow’s milk, but is it the best mylk out there?
Soy milk, like all milks, comes with some persuasive pros. It also has some drawbacks. This is the nuanced non-dairy world in which we live. Here’s what you should know.
There’s something about this particular time of year that makes eating pasta salad even more wonderful. Filled with squiggly noodles, flavorful dressing, a medley of vegetables, and sometimes meat and cheese, this side dish is a mainstay of summer picnics and backyard get-togethers.
Before whipping up a bowl for your next shindig, be sure you’re not making any of these pasta salad mistakes.
Quinoa has come a long way in the last few years — all the way from the back shelves of health food stores to national supermarket aisles. Its high protein content, sweet and nutty flavor, and delicate texture have made quinoa a popular substitute for starchier pasta and rice — though once you try it, you’re not likely to think of it as a “substitute” again! Quinoa is an easy grain to love.
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Several of us here at The Kitchn like to make a big pot of quinoa on the weekends and eat it throughout the week with curry, grilled vegetables, or braised meat. It’s one of the most delicious, fast-cooking (not to mention healthy) lunch staples we know. Here’s how to cook great quinoa — not mushy or bitter, but delicate and perfectly fluffy.
Molly Yeh, the queen of sprinkles and tahini, just announced that she’s been working on a cooking show with Food Network — and you should all be very excited. The cookbook author and blogger behind My Name Is Yeh is one of the sweetest and most approachable food bloggers out there (I mean, have you seen her funfetti cake?).
The show promises to be filled with fun takes on Midwestern dishes (yaas, hotdish!) and recipes that highlight her Chinese and Jewish roots. The new venture is called Girl Meets Farm and it’s going to premiere on June 24.
When did water bottles also become fashion accessories? There might not be an exact tipping point, but S’well is surely one of the companies responsible for our desire to not only hydrate, but also hydrate chicly.
The bottle, with its fun colors and patterns, has a distinct shape that we just see everywhere now. (There’s even a $1,500 version at Neiman Marcus.) And thanks to vacuum-sealed insulation that keeps drinks cold and your hands dry, it’s as functional as it is cute.
If you’ve been tempted by their eye-catching designs but not willing to shell out the cash, a selection is currently on sale on Amazon.
A very good pot of rice has the ability to transform a humble dinner of vegetables into a venerable feast. Rice is easy to find, inexpensive, and the perfect blank slate for the base of many classic dishes — stir-fry, butter chicken, and red beans come to mind.
A rice cooker is handy if you cook rice (and other grains) regularly and if you’ve got the space to store it, but you don’t actually need any special equipment or ingredients to cook up a pot of stunningly simple, tender, and fluffy rice.
In fact, all you really need is a cup of rice, a pot, and a stovetop. Here are the three best ways to cook long-grain white rice, brown rice, and aromatic rices — like jasmine and basmati — on the stovetop.