Cooking
The New Yorker Radio Hour
The United States Passed a Ban on TikTok. Why?
Is TikTok the killer app of social media—or a Trojan horse sent by the enemy? Two views on the recent ban. Plus, salmon in the dishwasher, and more highlights of culinary TikTok.
Secret Ingredients
How to Season Your Food Like the French
I didn’t really know what black pepper was until I lived in Lyon.
Secret Ingredients
The Unexpected Hero of My Baking Repertoire
Cakes that usually come at you two-fisted—pure butter and sugar—begin to relax when you swap some of the usual white-wheat flour for buckwheat.
Secret Ingredients
The Most Treasured Jar in My Pantry
There is nothing “plain” about vanilla when your extract is home-brewed.
Secret Ingredients
A Tamarind Tree’s Sweet and Sour Inheritance
My ancestor was gifted a huge orchard just outside Delhi. The fruits it produced were the taste of my childhood.
Afterword
The Instant Pot and the Miracle Kitchen Devices of Yesteryear
Preparing meals is a Sisyphean task, and anything that promises to make it faster, or easier, or better, or healthier, or more fun, is irresistible.
Shouts & Murmurs
Lesser-Known KitchenAid Stand-Mixer Attachments
Self-Mammogram Attachment: This tiny “Star Wars” trash compactor accurately detects breast abnormalities with the turn of a crank.
Cultural Comment
Dansk and the Promise of a Simple Scandinavian Life
A new monograph documents how Scandinavian design charmed America.
Glorious Food
Your Food’s Alter Ego
The restaurateur Ruthie Rogers attends a party for her new book, which matches dishes (a loaf of focaccia) with a photographic echo (a tote bag flattened by tires).
2022 in Review
The Best Things I Ate in 2022
Fifty-fifty Martinis, spiced granola, Nova Scotia sea salt: The New Yorker’s food critic recounts the dishes and ingredients that made this year memorable.
The New Yorker Radio Hour
Ina Garten: Cooking Is Hard
The food guru explains why she hated dinnertime growing up, and how she learned to love it. And we dig into the craft of reading an audiobook with a master of the form.
Kitchen Notes
The Possibilities of the Peanut
I’ve made salads of peanut with watermelon and sumac, fries dunked in garlic-scented satay sauce, and more variations on my aunt’s Ghanaian groundnut stew than I can remember.
Kitchen Notes
Asafetida, India’s Odorous Taste of Home
What is it about this ancient spice that so haunts the senses?
Kitchen Notes
The Dream of an Easy Week-Night Dinner
The idea that cooking dinner can be a huge hassle for hardworking Americans, especially those who have young children, is retro yet timeless.
Kitchen Notes
The Recipe Convention That Dooms Home Cooks
Countless cookbooks instruct readers to “season to taste,” but few of us know what we’re tasting for.
Kitchen Notes
The Hard-Won Pleasures of a Yeasted Cake
The real trouble (and fun) of cooking with yeast is that it has desires of its own.
Personal History
A Recipe for Forgiveness
My father was troubled, moody, and struggling with alcoholism. Making dinner for our family was what brought him back to us.
Kitchen Notes
The Unbreakable Rules of the Chicago Dog—and When to Bend Them
In the Windy City, brook no compromises. Everywhere else, work with what you’ve got.
Kitchen Notes
Learning to Love an Induction Stove
Cooking with fire feels ancestral, elemental, effective. Could there be a better way?
Kitchen Notes
The Ridiculous Egg Machine That Changed My Breakfast Game
It breaks all my kitchen rules, and yet, here I am, every morning, making myself a fussy little hotel breakfast.