A Roast With the Most

A no-fail way to enjoy tomatoes year-round

A tomato can be a thing of beauty, or an unripe, mealy catastrophe. While you’re waiting for summer’s bounty of heirlooms, enliven lackluster late-winter fruit with our...

Arty Chokes

Maximum flavor in a minimalist presentation

Miles Thompson, the chef of Allumette in Los Angeles, is all about the fundamentals. Though his menu spans the breadth of modernity, from caramelized anchovies to kimchi-ranch...

Patty Smackdown

A sandwich classic gets some love

Long before hamburgers were tricked out with crazy toppers, the patty melt was the fancy alternative to a cheeseburger. A tasty cross-section of two sandwiches, the grilled cheese...

Butter Up

Seaweed washes ashore in the breadbasket

Umami-rich seaweed is popping up in the most unexpected ways. It rims cocktails at Chicago’s Yusho (one of Tasting Table’s picks for the top cocktails of 2012) and is...

Crump It

The biscuit's craggy cousin

When Stephanie Izard, the talented Chicago chef behind Girl & the Goat, opened her take on the diner, Little Goat, we knew we were in for something special. There, among the...

Bark With Bite

A chocolate snack you can feel good about

A certain February holiday usually corners the market on chocolate. Instead of opting for a heart-shaped box, our Test Kitchen got to work on a chocolate treat you can make...