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Massive Squash Saved from Extinction, Thanks to Science

Lucky Peach Turns Hot Dogs into Disney Princesses

You’ll Soon Be Able to Drink Pepsi Perfect from Back to the Future II

Jeffrey Morgenthaler Has Some Rules About Making Cocktail Videos

This Alternative to the My Plate Nutrition Plan Could Save You $750 per Year

Why Americans Are Drinking Less Soda than They Were 20 Years Ago

You Can Now Dress Like a Sexy Pizza Rat for Halloween, I Guess

Stumptown Coffee Now Owned by Peet’s Coffee & Tea

Brace Yourself: Canned Pumpkin Shortage Is Coming (Again)

Why No-Knead Bread Is So Magical. (Hint: It’s Not Actually About Kneading.)

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It’s here. It’s done. We are finally moved into our new office! Let’s take a spin around our new stomping grounds before everyone else arrives. Desks, computers, chairs, computers: the gang’s all here! Let’s jump from the old into the new together.

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From Apartment Therapy → 3 Easy, Instant Ways I Made More Room in My Tiny Kitchen

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If you’ve done any amount of cooking or baking (especially baking) by following a recipe, then it’s pretty likely you’ve seen ingredients measured out in both ounces and fluid ounces. They share a name, more or less, so they’re the same thing, right?

Not so fast — there’s a little more to it.

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Whole Wheat No-Knead Bread

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What makes no-knead bread so magical? Ever since Jim Lahey and Mark Bittman brought us this phenomenally popular recipe, slimming down the process of making bread at home and lopping off a lot of the angst and mystery, no-knead bread has been one of the most popular ways to turn out a loaf. But here’s the thing — no-knead isn’t about the kneading, or lack thereof.

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Let’s talk about the one thing you need to be eating for breakfast this fall (and every single weekend even once fall has passed!): a warm stack of super-fluffy, lightly spiced sweet potato pancakes.

It’s time to take a break from all things pumpkin, and let sweet potatoes take center stage on the breakfast table. Just don’t forget the maple syrup.

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The Kitchn’s Baking School Day 5: All about dessert soufflés.
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Soufflés tend to get a bad rap for being fussy and finicky — so why bother making them, you ask? Are they worth all the trouble? The answer is a resounding yes, and as you’ll learn in today’s lesson, they are not nearly as difficult as you might think.

Made from eggs yolks, whipped egg whites, and just a bit of oven magic, there’s really no reason why we shouldn’t all be making soufflés on a regular basis.

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We read cookbooks cover to cover like novels — every page filling our heads with new ideas and ingredient lists, every delicious photo underscoring the urgency. Cookbooks are the obvious teachers of cooks: the subject master, the tutor, the first and always remaining thing that can move our cooking lives forward.

But they’re not the only books that have ever taught us about cooking, food, or life and love in the kitchen. How could they be? In fact, we’ve found inspiration in the most unlikeliest of places, in books that have nothing to do with cooking on the surface, and yet teach us so much within their pages. Here are five favorites.

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