Stories

Traditionally, the richly flavored rice dish paella is cooked in a large pan over an open fire, a process that requires skill and good timing. However, we discovered an easier way to make the dish at home using your backyard grill thanks to Lan Lam, senior editor and recipe developer for Cook's Illustrated and America’s Test Kitchen.

Artist and school librarian Jennifer Burton wanted to see what having a communal oven might do for her town of Johnson, Vermont. Contributor Melissa Clark talked with Burton to learn more about her inspiration to build the oven and how it's being used by people to connect over food.

Tomato panade is the perfect dish to showcase the juicy, sweet flavors of summer tomatoes. Staled bread is soaked in grated fresh tomatoes, garlic, olive oil and herbs -- and can include fish or mushrooms -- before being rested and backed. Francis Lam visits Chef Justin Smillie for a lesson on the recipe.

In some places, sea urchins are overfished. But, that's not the case off the coast of California where there's such an overabundance of purple sea urchins that it has become both an aquacultural red flag and a call to chefs and home cooks to experiment.

Rice salads are an Italian specialty. The dish is extremely popular in the summertime as it incorporates fresh vegetables and herbs, can be made ahead, chilled and served later. Italian chef Rolando Beramendi explains the special relationship he has with rice salad and how it's best made.

Have you ever try to make falafel at home only to have it break apart or crumble while cooking it? You’re not alone! Elle Simone, from America’s Test Kitchen, is here to point you in the direction of success – with some help from an Asian baking technique.

Dull oatmeal. Overly sweet pastries. Let’s face it, when it comes to breakfast some of us just don’t like the options. Alison Roman wants you to consider the savory breakfast, one made with flavorful ingredients often not considered for the breakfast table.

Thai rolled ice cream is a global phenomenon. This unique style of ice cream is not simply pulled from frozen buckets by the scoop, it's made by hand -- mixed, frozen, and rolled -- right in front of you. Contributor Melissa Clark talked with Pheng Vang, who owns two Thai Rolled Ice Cream parlors called Sota Hot & Cold, about the fast-paced action of making Thai rolled ice cream.

Bricia Lopez wants the world to taste chile rellenos made in the style of her homeland of Oaxaca, Mexico. She tells us about her family's version of the dish from their restaurant, Guelaguetza, and shares her recipe.