How a shiny new induction cooktop melted her heart — and why gas is so passé
Cooks generally believe gas stoves are better. But stop believing this universally acknowledged truth; it is a lie. At least when it comes to induction...
Jill Lightner
Try these kid-favorite Grahammies blondies from ‘Fabulous Modern Cookies’ VIEW
The cookbook "Fabulous Modern Cookies" won my skeptical heart by teaching me things I hadn't considered and suggesting new ingredients to play with.
Prepare your Bundt pan for easy cake extraction using ‘cake goop’
The best method for Bundt pan preparation goes by at least two names. The internet calls it "cake goop"; culinary schools call it "cake pan...
How to make Grayseas Pies’ Chicken Adobo Potpies
Gracie Santos' original savory pie is another stellar way of sharing her culture. Built on her mom's chicken adobo recipe, the filling has it all:...
Make this meal-brightening orange radish salad your own — everyone else has VIEW
The components in this salad can be prepped and stored separately in the fridge for about a week, so it's a great addition to a...
Furikake is the life of this sweet and savory Hawaiian Chex party mix
This party mix starts with buttery soy-caramel coating a combo of cereals, chips and crackers, and finishes with one of the simplest furikake blends: a seasoning that...
Among her late mother’s cookbooks, a writer rediscovers these memorable Pickled Mushrooms VIEW
Mom made these Pickled Mushrooms, which are as splendid now as they were in my memory — silky from olive oil, tangy from vinegar and...
Grace Harbor Farms’ cultured buttermilk elevates this 3-tiered Caramel Cake — and anything else it touches VIEW
If cultured buttermilk is wrong, Taste writer Jill Lightner doesn't want to be right. After discovering the version made by Grace Harbor Farms in Whatcom...
Make The Flora Bakehouse’s Kimchi Blue Cheese Scones VIEW
There's a lot to like about The Flora Bakehouse, starting with the delicious pastry selection. The Kimchi Blue Cheese Scone, made with the Bakehouse's own...
‘The other white meat’ doesn’t have to be a dry slab — here’s how to make a tasty pork steak VIEW
Whether from my neighborhood butcher or a chain grocery store, blade steaks cost substantially less per pound than other chops, and they cook beautifully on...