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Food

What’s the best bottled Italian dressing? 12 top brands ranked

By Emily Heil
Apr 22, 2026 5:36 am - When it comes to Italian dressing, grocery store aisles are filled with a dizzying array of options. But which bottles are dressed to impress, and which ones should simply be tossed? Here’s how they shook out in a blind taste test.
A creamy skillet chicken bridges the gap between winter and spring

By Ellie Krieger
Apr 22, 2026 5:35 am - This skillet dinner features tender chicken breasts and crisp snap peas in a creamy sauce studded with sautéed mushrooms and shallot, and flavored with tarragon, garlic and mustard. Made with milk rather than heavy cream, it is as healthful as it is satisfying.
King Arthur gluten-free yellow cake mix a lucky find

By Don Mauer
Apr 22, 2026 4:30 am - Recent journeys testing boxed baking mixes landed me on another new-to-me product: King Arthur Flour’s Gluten Free Classic Yellow Cake Mix. So far, my experience with gluten-free mixes has been positive. What I figured out was that since gluten-free mixes do not contain any wheat flour, the lack of gluten (a protein) makes the results very tender; nearly melt-in-your-mouth tender.
Have you seen this beaded glassware at restaurants? Of course you have.

By Emily Heil
Apr 21, 2026 5:39 am - You’ve almost certainly seen the Jupiter glass: It has rows of raised beads, like a stack of delicate pearl necklaces looped around the vessel. It comes in a rainbow of colors, from sky-blue to a pale rose. Once you notice, you’ll see them everywhere. But why is it so popular?
A taste of Hawaii in a pie: Coconut custard meets pineapple upside-down topping

By STACEY MEI YAN FONG
Apr 21, 2026 5:26 am - Pineapple upside-down cake topping gives a little ’60s flair to this coconut custard pie from the cookbook “50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie" by Stacey Mei Yan Fong.
How one pantry ingredient can transform a soup into a filling meal

By Megan Zhang
Apr 21, 2026 5:20 am - Made with savory-sweet tomatoes and fluffy eggs, this substantial, brothy soup shares the same key ingredients as a classic Chinese stir-fry. With just a little flour and water, it’s a reliable way of turning whatever bits and bobs you have on hand into a satisfying meal.
It's all in the rice. The nuanced world of Japanese sake and how to pair it with food

By KATIE WORKMAN
Apr 21, 2026 5:16 am - If your experience with sake is limited to the warm cup at your local sushi spot, you’re missing the larger world of sake, which is as nuanced and layered as wine. Here are some quick sake facts.
Feta-brined spatchcock chicken is cooked under a weight in this Egyptian recipe

By MICHAEL MINA
Apr 21, 2026 4:31 am - This dish from my Michael Mina’s cookbook “My Egypt” uses the classic “under a brick” technique to maximize the chicken’s contact with the hot surface, all but guaranteeing even cooking and crisp skin.
Orange-marinated chicken wrapped in bacon gets family’s approval (and maybe Charlie Trotter’s, too)

By Penny Kazmier
Apr 15, 2026 5:59 am - Penny Kazmier has been making this Bacon Wrapped Marinated Chicken for more than 20 years as a way to get the flavors of orange chicken without the hassle of deep frying. It was even her contribution to a charity cookbook in the 1990s that she then gifted to legendary chef Charlie Trotter. And -- surprise! — he kept it.
Why you should be baking with rye flour

By Kara Elder
Apr 15, 2026 5:33 am - Looking for a way to take your baking to the next level? Try rye flour, a sneaky way to add complex flavors, a tender crumb and a little nutrition, especially in sweet baked goods. Why is it good for you? Rye flour — especially whole grain — has more fiber than wheat. It’s also beneficial from a climate perspective.

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