How to Cook Up a Middle Eastern–Inspired Dinner in Just 30 Minutes

Friday, August 26th, 2016
How to Cook Up a Middle Eastern–Inspired Dinner in Just 30 Minutes Blog Post

My dad's Lebanese, so cooking up recipes infused with Middle Eastern flavors is well within my comfort zone. I have multiple containers of tahini in my pantry, my spice jars of allspice, cumin, marjoram, sumac and oregano are always full, and when I visit my family, I leave extra room in my suitcase so to bring home jars of Dad's pickled turnips.

Do I Really Need to Preheat My Oven?

Tuesday, November 10th, 2015
Do I Really Need to Preheat My Oven? Blog Post

The moment you turn your oven on, it starts getting hot, but most take a full 20 minutes to be fully preheated—even if the indicator light (or chime) says it’s ready sooner.

The Difference Between Biscuits and Scones, Plus 6 Healthy Recipes

Thursday, April 16th, 2015
The Difference Between Biscuits and Scones, Plus 6 Healthy Recipes  Blog Post

Growing up in the South, I was served biscuits at breakfast, brunch, lunch and dinner. Each family and restaurant has their own specific way of making them. Some are skinny and tall, others flat and wide, and some come nestled together like Parker House rolls in cast-iron pans. Served with butter or jam, smothered with gravy or topped with ham and cheese or a piece of fried chicken, biscuits are as Southern as bourbon, collards and mac and cheese.

“Spiralized” Vegetable Noodles: Recipes to Up Your Pasta Game

Thursday, April 16th, 2015
“Spiralized” Vegetable Noodles: Recipes to Up Your Pasta Game  Blog Post

When I was tasked with testing vegetable noodle makers—aka “spiralizers”—I was hesitant. Growing up with a Chinese father, I primarily ate an Asian-inspired diet that included a lot of rice. But on special occasions, I had another option: noodles. And like most kids, when given the choice between rice and noodles, I’d always pick noodles. Noodles, in this case, meant ramen, lo mein, soba or egg and I loved them all—and still do. I was afraid that vegetable versions of my beloved noodles couldn’t come close to my enjoyment of the starchy originals.

How to Buy Thai Curry Paste, Plus Easy Recipes to Make with It

Wednesday, March 11th, 2015
How to Buy Thai Curry Paste, Plus Easy Recipes to Make with It  Blog Post

We love a good Thai curry. And if you frequent Thai restaurants, you probably do too! You can put just about anything in a Thai curry, so we Test Kitchen cooks always keep curry paste on hand so we can whip up a curry with whatever we have hanging out in the fridge.

When we decided to use Thai curry paste in the March/April 2015 issue for our Market Pick column (that’s where we do four different takes on one ingredient), we in the Test Kitchen thought it would only be prudent to try as many curry pastes as we could get our hands on.