Chicken Adobo, probably the best and most known Filipino dish. A super delicious and savory mix between acid, sugar, salt, and fat.

We challenged chefs of three different skill levels - amateur John, home cook Lorenzo, and professional chef Chris Cheung from East Wind Snack Shop—to make us a batch of egg rolls. Once each level of chef had served up and sampled their creations, we aske...

Chefs Eunjo Park, Douglas Kim, and Toshiaki Kondo are used to thinking outside the box when it comes to cooking; however, today on Epicurious we’ve asked them to give us their unfiltered, honest reviews of some prominent instant ramen brands found on supe...

Chefs Victoria Tiso, Rosario Granieri, and Nino Coniglio are used to thinking outside the box when it comes to cooking; however, today on Epicurious we’ve asked them to give us their unfiltered, honest reviews of some prominent frozen pizza brands found o...

Chefs Jess Tom, Madison Cowan, and Jack Logue are used to serving fine cuisine; however, today on Epicurious we’ve asked them to give us their unfiltered, honest reviews of some prominent frozen fries found on supermarket shelves–all prepared according to...

Three chefs of three different skill levels - amateur Desi, home cook Daniel, and professional chef Jurgen David, director of pastry research and development at the Institute of Culinary Education - were challenged to make their take on a classic tiramisu...

Chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.

We challenged chefs of three different skill levels - amateur Joe, home cook Lorenzo, and professional chef Saúl Montiel from Cantina Rooftop - to make us a dish of pasta carbonara. Once each level of chef had presented their saucy creations, we asked exp...

Chefs Silvia Barban, Hillary Sterling, and Glenn Rolnick have a combined 90 years of experience making Italian food at a professional level.

We challenged chefs of three different skill levels - amateur Desi, home cook Emily, and professional chef Joshua Resnick from the Institute of Culinary Education - to make us their take on deviled eggs. Once each level of chef had presented their creatio...

Smokin’ Ed Currie, founder and president of PuckerButt Pepper Company, returns to Epicurious to taste and rank some of the hottest chile peppers from 11 countries around the globe. As the pepper breeder who created the famous Carolina Reaper and a profess...

We asked chef Adrienne Cheatham to develop 3 bacon recipes that deliver lots of flavor for minimal amounts of money. Which one of these game-changing bacon recipes are you most eager to try?

Smokin’ Ed Currie, founder and president of PuckerButt Pepper Company, visits Epicurious to taste and rank 10 of the hottest chile peppers on the planet. As the pepper breeder who created the famous Carolina Reaper and a professional hot sauce maker, Ed k...

For the first episode of Passport Kitchen, Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother.

We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make a batch of onion rings. After each of them had presented their crunchy creations, we asked a food scientist to review their work. Which level of on...