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Every time I visit NYC, it’s mandatory to bring home a bag of Jacques Torres’ chocolate-covered cornflakes. I discovered them years ago, and these crispy little clusters of cereal covered in dark chocolate have become an obsession of mine. Here’s my riff on them in bar form, with a tasty peanut butter twist!

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Natural release and rapid release are two common methods used to depressurize a pressure cooker once active cooking is complete. While some recipes indicate which method to use, many don’t, and the method you choose can have a big impact on the food inside. Here’s what you need to know.

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Kerala Coconut Chicken Curry

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Sometimes the exact recipe you need is one that cooks low and slow for hours. Turn on the slow cooker in the morning and by dinnertime it’s perfectly cooked, with its welcoming smell drifting through the kitchen.

Other times, you need dinner on the table extra fast. And that’s when you turn to the pressure cooker.

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How to Cook Beans in a Pressure Cooker

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It’s no secret that we’re fans of the pressure cooker here at The Kitchn. It might not be as common of an appliance as the slow cooker, but it has its own host of benefits — the most important of which is speed. From cooking beans and risotto faster to making stock and simmered dishes more flavorful, we can’t recommend the pressure cooker enough. Still unconvinced? Let these seven recipes change your mind.

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