After two months of testing, senior reviews editor Noah Kaufman replaced his traditional juicer with the flat-juicer (aka fluicer). Here’s to making more lemonade 🍋. Video: Hayley Karl and Eliana Kaufman

We love our fancy espresso machine in the test kitchen, we love grinding coffee and we love pulling a beautiful shot with just-right crema. We love it all dearly, but sometimes you want things to be slightly more straightforward. In those times @Carina Finn is wild about a shakerato made with instant espresso and a touch of condensed milk.

A dessert topping all-timer from @Carina Finn: Here’s how you make espresso-infused magic shell for all your sundae desires.

Semma was on our list of the Best New Restaurants of 2022 and in April 2024, it’s still booked out almost every day! Chef Vijay was kind enough to show us how he makes a handful of South Indian staples, including idli.

That final drizzle of olive oil 🫠 📍 L’Industrie, Brooklyn

Za'atar, labneh, and buttery flaky pastry — that's just one of the exquisite pastries that draws big lines and deeply devoted fans at Librae, one of NYC's most creative bakeries. Video by @noreen #nycfood #nycbakery

@Gisele Bündchen was speeding through her recipe for Sunday banana waffles in the test kitchen when she suddenly stopped…

Every family tradition has to start somewhere. We asked @Ayesha Erkin about what she was cooking for #Eid and she gave us this irresistible recipe for ma’amoul. Ayesha Erkin’s Ma’amoul Recipe: Add 3 cups semolina to a large bowl. Add ¾ cup melted (still hot) ghee, ¼ cup melted (still hot) butter, and 2 Tbsp. olive oil. Use your hands to mix until the semolina absorbs the fats completely and the mixture resembles wet sand. Cover the bowl with a clean cloth and let rest overnight. The next day, stir ½ cup all-purpose flour, ½ cup milk powder, 1 tsp. ground anise, ¾ tsp. ground mastic, ¼ tsp. sugar, ¾ tsp. ground mahlab, and ½ tsp. baking powder into the semolina mixture. Dissolve 1 tsp. yeast and 1 tsp. sugar in 2 Tbsp. warm water or milk. After it has started to foam and bubble, incorporate the activated yeast into the semolina mixture. Stir ¼ cup sugar, ¼ cup orange blossom water, and ¼ cup rosewater in a small bowl, until the sugar dissolves. Gently mix this into the semolina dough. Initially, it may seem clumpy, but it will come together. Once the dough holds together, it’s ready—it doesn’t need to be totally smooth, so avoid overmixing. Blend 4 cups pitted dates with 2 tbsp butter melted ghee, butter, or olive oil in a food processor until smooth. Season with 2 tsp. ground cinnamon, ½ tsp. ground cardamom, and a pinch of sea salt. Cover with a cloth or cling film. Combine 2 cups finely chopped walnuts or pistachios with ⅓ cup sugar, 1 Tbsp. olive oil, ghee, or butter, and 1 Tbsp. orange blossom water in a small bowl. Preheat the oven to 350°F. Test the semolina dough by rolling it into a small ball. If it crumbles, add a little more water or milk and let it rest, covered, for about 10 minutes. If it’s still crumbly after that, stir in another 2 Tbsp. olive oil. Shape the ma’amoul using traditional wooden molds, or you can shape them by hand or use decorative tongs. Make a ball with the dough, then create a divot for the filling. Fill, seal, and imprint the design before baking. Place the shaped ma’amoul on a baking sheet and bake until the edges are golden brown. Then, briefly broil to achieve a golden top, about 2 minutes. Allow the ma’amoul to cool on the baking sheet for 10–15 minutes before transferring to a cooling rack. Once cooled, dust with powdered sugar.

The hardest part of writing a cookbook for @Gisele Bündchen: Overcoming the instinct to measure with your heart and instead writing down actual measurements for cooks at home to follow. She dropped by the test kitchen to make the Sunday banana waffles from her new cookbook 'Nourish' 🍌

Hamburger America runs through about 200lbs of onions daily 🧅