Crisp

Watermelon salad often turns into a watery mess by the time you’re ready to eat it. A quick sugar-and-drain step…

Why It Works Cooking the batter on the stove hydrates and gelatinizes the starch in the flour, giving the batter…

May flew by like a flash in my favorite stainless steel pan. As Eater’s shopping overlords, we browsed plenty of…

Why It Works The flavors of different citruses are paired to form a complex, layered vinaigrette. Curing chayote in salt…

Fly By Jing is one of the reasons everyone you know loves chile crisp. The punchy, direct-to-consumer brand was founded…

Every week, Eater’s shopping team embarks on a side quest to find you the best kitchen- and food-related deals that…