Preach
7 Food Stories That Have Absolutely Nothing to do With Politics
Unless you consider brownies and bacon to be political, in which case YOU HAVE OUR VOTE.
By Joe Sevier

Photo by Chelsea Kyle, Food Styling by Ali Nardi
Photo by Chelsea Kyle, Food Styling by Ali Nardi1/7How to Make One of Malaysia's Best Breakfasts at Home
Home cooks in Malaysia make a brilliant breakfast, starring simple toasted bread and the creamiest, most decadent coconut spread you'll ever have.
Photo by Shutterstock2/7Ikea is Opening Stand-Alone Restaurants! Soon!
More meatballs, less couples breaking up in the aisles.
Photo by Chelsea Kyle, Food Styling by Kat Boytsova3/7Is Real Vanilla Always Better Than Imitation Vanilla?
The truth may be hard to...um...swallow.
Photo by Shutterstock4/7Your Grocery Store Wants to Get You Drunk
Depending on how you feel about wandering the frozen foods aisle with a beer in hand, The Best Grocery Stores in America are about to get even better.
Photo by Ethan Palmer5/7All the Worst Packaging You'll Find at the Grocery Store
We're looking at you, bacon.
Photo by Chelsea Kyle, Food Styling by Ali Nardi6/7We Put Cheerios in the Oven and That Made Everything Better
Healthy homemade granola + the boxed cereal you actually want to eat = the best of both worlds.
Photo by Chelsea Kyle, food styling by Katherine Sacks7/7Why Brownies Are Better Without Chocolate
They're richer, more velvety, and as it turns out, easier to make on a whim.
Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More
Like brisket bourguignon and a kale Reuben.

Ever wondered what pancakes look like around the world? Epicurious brings together 11 chefs from 11 countries to showcase their pancake recipes. From American buttermilk pancakes to Japanese soufflé hotcakes, discover how cultures around the world transform pancakes into their own mouthwatering delicacy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
From oven risotto with crispy mushrooms to green curry vinegar chicken.
Like Sri Lankan cashew curry and vegan stuffed shells.

Chef Sébastien Baud, Chef de Cuisine at the French Consulate in New York, breaks down 13 essential French egg recipes all chefs must master–from soft-boiled eggs and oeufs en cocotte to the perfect French omelette, and poached eggs in aspic. Trained in classic culinary school tradition, he demonstrates how to master texture, timing, and temperature to transform one simple ingredient into iconic French dishes.
We’ve got buldak chicken parm, cheesy broccoli rabe, and a tiramisu panna cotta.
Like chickpeas in coconut sauce and sweet ’n’ spicy salmon.

Today on Epicurious, we’ve asked professional chefs Shilpa Uskokovic, Jacob Hadjigeorgis, and Charlie Marshall to give us their unfiltered, honest reviews of some prominent ranch dressing brands found on supermarket shelves. Which ranch packs the most bang for your buck, and which should you avoid at all costs?

In this edition of Epicurious 101, professional chef Saúl Montiel teaches you how to make the best loaded nachos at home. What’s the secret to this meatless nacho recipe? Two layers of chips to avoid dry spots and no oven, so every bite is cheesy, crunchy, and perfectly balanced.
