The Kitchn: This ingredient makes smoothies ridiculously creamy By The Kitchn September 24, 2025 at 6:06 p.m. Are you convinced that the only way to enjoy a perfectly smooth and creamy smoothie...
The Kitchn: I guarantee my perfect tomato sauce is the easiest one you’ve ever made By The Kitchn September 24, 2025 at 6:09 p.m. There are any number of different sauces you can top your pasta with. You can...
The Kitchn: This is the easiest way to cook eggplant By The Kitchn September 24, 2025 at 6:04 p.m. Cooking eggplant is quite easy and works in a million different ways: grilled eggplant, roasted...
The Kitchn: The no-bake Argentinian dessert that’s way better than tiramisu By The Kitchn September 24, 2025 at 6:05 p.m. If you’re a fan of tiramisu, the layered Italian dessert that became popular back in...
The Kitchn: I make batch after batch of this ‘magical’ secret sauce By The Kitchn September 24, 2025 at 6:02 p.m. If you’re in a dinner slump, I have a solution that is 100% guaranteed to...
Potempa: ‘Top Chef’ Fabio Viviani welcomes guests at his new ‘Alto’ restaurant at Wind Creek Casino and Hotel By Philip Potempa August 2, 2025 at 9:01 a.m. Crowning the top story of Wind Creek Chicago Southland is Alto, the newest restaurant opened...
Today in History: Coca-Cola first sold By Associated Press May 8, 2025 at 4:00 a.m. On May 8, 1886, the first serving of Coca-Cola, which contained cocaine, was sold at...
How bugs and beet juice could play roles in the race to replace artificial dyes in food By Jonel Aleccia April 29, 2025 at 6:59 a.m. As pressure grows to get artificial colors out of the U.S. food supply, the shift...
Recipe: With the high price of eggs, this yellow birthday cake recipe goes egg-free By Martin Sorge April 15, 2025 at 10:16 a.m. With the high price of eggs, this plant-based birthday cake with chocolate buttercream recipe goes...
The Kitchn: The ridiculously simple 15-minute dinner I make at least once a week By The Kitchn February 27, 2025 at 2:00 a.m. As much as I love a double-digit-step recipe with more ingredients than I can count...