The 2025 Food Trends Our Editors Are Done With—and the 2 They Love
Whether we’re testing recipes, editing stories, or eating our way through restaurant menus, food trends are impossible to ignore. Some spark genuine excitement,...
Whipped Ricotta With Caramelized Shallots and Herbs
Why It Works
Whipping the ricotta in a food processor incorporates air, creating a light, mousse-like texture.Gently folding in only half of the caramelized shallots...
Sahlab (A Creamy Levantine Winter Drink)
Why It Works
A cornstarch-and-water slurry prevents clumping when stirred into the liquid, ensuring a smooth, even texture.Whisking throughout heating maintains a silky, smooth texture...
Southwest-Style Cheesy Breakfast Strata
Why It Works
Using oven-dried fresh bread instead of stale bread creates a more porous crumb that absorbs the custard more evenly.Allowing the dried bread...
Apple Chestnut Tart With Salted Caramel
Why It Works
Keeping the butter cold during mixing limits gluten development and creates a tender, flaky crust.Chilling the shaped tart shell before baking firms...
