Adina Steiman

An interview with Liz Alpern and Jeffrey Yoskowitz, founders of Gefilteria and new-school gefilte fish makers.

Lasagna and manicotti have been hogging ricotta for years. It's time for that to stop.

GQ claims that top sheets are "finicky rascals" that are "engineered to fail us." But when it comes to food, they couldn't be more wrong.

Every home cook has a trick that makes everything mysteriously better. This one could be yours.

The magical mixture already makes salad taste amazing. So imagine what it can do for sandwiches.

Last week, we ran a video that used Pillsbury dough. Should we feel guilty?

The red stuff in the jar isn't really sauce. Just like yeast, it's more of a starter.

No, that's not an exaggeration. Once you heed the siren call of the nearly unpronounceable but insanely crunchy gribenes, you'll never go back.

Do you turn up your nose at this processed-cheese product? One Epicurious editor is here to defend its right to exist—and proclaim the pleasures of actually eating it.

We all know what to do when food has gone moldy or spoiled. But what's the deal with rancidity?

Already in love with chewy (but kinda bland) oats? Work in some new varieties of rolled grains, and pretty much everything gets more delicious.

Dinner isn't a beauty contest. So before you diss your dinner because it isn't Instagram-worthy, remember: Brown is the color of deliciousness.

Because life's too short.

How one Epi editor's obsession with oversized legumes spun wildly out of control.

They're not what you think they are.

You might know the classic Middle Eastern sesame paste from your local falafel shop. But get ready to see it everywhere else—even in your smoothies.

Are boxed chocolates a little corny? Not when they're this good.

To celebrate the 50th anniversary of the Big Game, we bring you an equally compelling competition: #NachoBowl50. May the best chips win.

It's all about the layers.