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Baking fails happen. Here are 4 things that might have gone wrong.

By Becky Krystal
Mar 18, 2025 5:36 am - Sometimes all we can do is shrug our shoulders and chalk it up to bad luck. At other times, there’s a diagnosable reason your recipe went awry.
Jalapeño poppers are great. These shishito popper tacos are better.

G. Daniela Galarza
Mar 18, 2025 5:22 am - Inspired by jalapeño poppers — a popular bar and game-day snack — these shishito pepper tacos are well-suited for a crowd. Mild shishitos turn silky when they’re stuffed with a savory cream cheese mixture, topped with shredded cheese and baked on top of tortillas.
Salty pancetta and fermented pepper paste lend deep umami to this meaty pasta dish

By CHRISTOPHER KIMBALL
Mar 18, 2025 5:12 am - Zuppa forte, an old-school Neapolitan dish, traditionally was made with odds and ends of meats, including offal. This spicy pasta dish from Milk Street uses salty cured pancetta as a stand-in.
RFK Jr. is targeting ultraprocessed foods. What are they, and are they bad for you?

By JONEL ALECCIA
Mar 15, 2025 12:30 pm - In the Trump administration’s quest to “Make America Healthy Again,” there may be no bigger target than ultraprocessed foods. Health secretary Robert F. Kennedy Jr. has cited “highly chemically processed foods” as a chief culprit behind an epidemic of chronic disease in the U.S.
Teen chefs turn up the heat during high school culinary competition at Harper College

By Barbara Vitello
Mar 14, 2025 7:08 pm - Competitors from Palatine-Schaumburg High School District 211 and Northwest Suburban High School District 214 chopped, grated, diced and sauteed their way through a “Chopped”-style cooking competition at Harper College.
The best frozen french fries? Taste testers found a clear winner.

By Emily Heil
Mar 13, 2025 11:35 am - Often, the answer to “would you like fries with that?” is yes, please.The hardest part, really, might be picking the best bag. Here testers taste nine popular frozen french fry brands to find the best combination of crispy exterior and soft insides.
Savory olive oil and buttery pistachios bring sophisticated flavors to tangy-sweet lemon bars

By CHRISTOPHER KIMBALL
Mar 13, 2025 11:34 am - Bring balance to sunny lemon and pistachio bars by incorporating a small measure of fruity, savory olive oil in both the custard and crust. If you have a bottle of top-shelf olive oil, this is the time to use it.
Sheet pan chicken gets dinner on with only 10 ingredients

By Don Mauer
Mar 12, 2025 6:04 am - Italian seasoning and smoked paprika bump up the flavor on this simple sheet pan dinner with chicken thighs and cauliflower.
These green enchiladas make smart use of a few store-bought shortcuts

By Matt Brooks
Mar 12, 2025 5:41 am - While many recipes for enchiladas Suizas with chicken start with homemade salsa verde, this one uses store-bought salsa for ease. Thick with tomatillos, onions and green chiles, to make them “Swiss-style,” the salsa gets blended with Mexican crema.
5 tips for better frozen french fries

By Emily Heil
Mar 12, 2025 5:39 am - While the best frozen fries are perfectly fine when made according to their labels, they can be made even better with a little care — and some creative zhuzhing up. Here are five tips for preparation and flavor enhancements to help you up your frozen-fry game.

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