Why Menu Translations Go Terribly Wrong
Atlas Obscura · 6 minToward a grand unified theory of hilarious and odd foreign-language menus.
Toward a grand unified theory of hilarious and odd foreign-language menus.
A hands-off recipe for an Italian classic.
The secret to better baked potatoes? Cook them like the British do.
Pay close attention and you’ll always have the French toast you deserve.
A Midwest favorite you can make and enjoy right at home.
The best thing about baking is that you can make hundreds of thousands of different delicious things using the same few ingredients. Cakes. Cookies. Brownies. Pastry. They all start out more or less the same way—flour, butter, sugar, eggs—give or take a few ingredients, depending on the recipe.
Behold: the greatest afternoon pick-me-up of all time.
Editor's Note: This article was originally published in 2017. It has since been reformatted for ease of browsing and updated to reflect what sauces are available as of 2021. Naming a "best" hot sauce is an impossible task, akin to naming a best episode of MacGyver or a best style of dumpling.
I could probably make smashed potatoes several times a week and never get bored of them. Tiny, parboiled potatoes that are crushed into a smattering of crispy deliciousness? Sign me up. I am an artist and smashed potatoes are my preferred medium.
Frozen chopped spinach is a staple ingredient for me. I don’t keep a ton of frozen vegetables around (peas, corn, and broccoli can also stay), but I cook a ton of frozen greens, including kale and other hearty leaves.
This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
Pollo Campero is a food chain that originated in Guatemala, but has since become a cultural icon throughout Central America, including my family's native El Salvador.
If you’ve never heard of Marcella Hazan, please allow me to give you a brief introduction. Marcella was an Italian-born food writer and is known as the queen of Italian cooking. She’s credited with bringing authentic Italian food to the U.S., and wrote several Italian cookbooks.
A professional kitchen is a well-oiled machine maintained by routine. Throughout my time as a server, line cook, and barista at restaurants and cafes, I relished the solace of opening in the quiet hours before sunrise, in preparation for the unrelenting rush.
It is cold, there is nothing to do – and you may want to hang on to all your tinned food in case things get even worse. This points towards one thing: getting really good at making soup.
For the past few years, there has been a cookbook on my shelf whose pages I keep returning to: “Cooking Outside the Box,” a slim volume of recipes by people incarcerated in Michigan state prisons. Only recently did I realize it’s because I’m searching for all the things it doesn’t explain.
I’ve made a lot of cookies in my life — from shortbread to snickerdoodles and everything in between — but the one cookie I keep coming back to are these flourless chocolate brownie cookies.
After cracking the code on oil-free caramelized onions, we found ourselves craving French Onion Soup! So we got to work creating a 1-pot, plant-based version that doesn’t skimp on flavor. Spoiler alert? Major success! Let us show you how it’s done!
There comes a point in everyone’s life when you look – really look – at black treacle and, instead of seeing a familiar larder mainstay, decide that it is an unpalatably bitter, weirdly coloured, metallic-tasting goop. This is why everyone has an almost full tin of treacle in their cupboard.
On more than one occasion, I've been chastised for using obscure ingredients that only Brooklyn hipsters can buy, an accusation that never fails to crack me up—I live in rural Kentucky.
This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
One of my favorite Vegetarian recipes from any publication or book. Love the spices and love the use of french lentils which I feel never get enough play in the vegan world. And the pièce de résistance is ofcourse the carmelized onions. Thanks to this recipe I am now a daily bonapetit.
Acollection of vegetarian and vegan recipes for you this month. Ten recipes – some old, some new and more than half of them vegan – that celebrate the wealth of seasonal vegetables, the greens and roots that make cooking at this time of year such a joy.
Home cooks often tweak dishes, but hewing tightly to instructions can help us better understand others and their cuisines and cultures. Most nights, I throw together dinner using whatever is in my fridge, picking dishes from a mental catalog of options and preparing them from muscle memory.
Lastmonth, from Singapore, came news of the world’s first commercial sale of cell-cultured meat, the product of a bioreactor instead of a slaughterhouse. The story received attention mostly in the business pages, not quite registering elsewhere.