Halloween Special

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A butternut squash, a green kabocha, and a grey Hubbard squash on a wooden table, with a halved kabocha showing the orange flesh
What is

Winter squash

Small piles of ground cinnamon, ginger, nutmeg, and cloves next to a slice of pumpkin pie on a wooden table
What is

Pumpkin spice

Hot Dog Mummies for Halloween
Recipe

Hot Dog Mummies for Halloween

White meringue ghosts with chocolate eyes and mouths on parchment paper, next to a slice of pumpkin pie
Tip

How to Make Meringue Ghosts for Halloween

Halloween pumpkin carved with triangular eyes, lit from within, next to a bowl with the seeds and pulp that were removed
Tip

How to carve a Halloween pumpkin and use the pulp

Halloween crossword
Game

Halloween crossword

Robot Chef · Level 2: Halloween night
Game

Robot Chef · Level 2: Halloween night

Cream of Pumpkin Soup with Carrot and Honey
Recipe

Cream of Pumpkin Soup with Carrot and Honey

Roasted Pumpkin Soup with Caramelized Sweet Potato
Recipe

Roasted Pumpkin Soup with Caramelized Sweet Potato

Homemade Candy Apples
Recipe

Homemade Candy Apples

Pumpkin Tart with Mascarpone and Ginger
Recipe

Pumpkin Tart with Mascarpone and Ginger

Pumpkin Pie with Sweetened Condensed Milk
Recipe

Pumpkin Pie with Sweetened Condensed Milk

Spiced Pumpkin Bread (Pumpkin Loaf)
Recipe

Spiced Pumpkin Bread (Pumpkin Loaf)

Mini Candy Apples on a Stick
Recipe

Mini Candy Apples on a Stick

Homemade Apple and Apricot Gummies
Recipe

Homemade Apple and Apricot Gummies

Roasted Pumpkin Seeds
Recipe

Roasted Pumpkin Seeds

Homemade Pumpkin Spice Latte
Recipe

Homemade Pumpkin Spice Latte

Newest recipes

20 recipes

Mustikkakiisseli: Finnish Blueberry Pudding

Mustikkakiisseli: Finnish Blueberry Pudding

20 min · Easy

Skazka Cake: Soaked Sponge with Colorful Cream

Skazka Cake: Soaked Sponge with Colorful Cream

3 h 45 min · Medium

Muraveinik: Russian Anthill Cake with Dulce de Leche

Muraveinik: Russian Anthill Cake with Dulce de Leche

4 h 30 min · Easy

Bird's Milk Cake: Russian Soufflé Cake with Agar-Agar

Bird's Milk Cake: Russian Soufflé Cake with Agar-Agar

5 h 45 min · Hard

Kyiv Cake: Hazelnut Meringue and Buttercream

Kyiv Cake: Hazelnut Meringue and Buttercream

7 h 30 min · Hard

Praga Cake: Russian Chocolate and Apricot Cake

Praga Cake: Russian Chocolate and Apricot Cake

7 h 40 min · Medium

Layered Coffee and Milk Jelly

Layered Coffee and Milk Jelly

1 h 35 min · Easy

Kanten: Japanese Fruit Jelly with Agar-Agar

Kanten: Japanese Fruit Jelly with Agar-Agar

85 min · Easy

Charlotte Russe: Ladyfinger Cake with Bavarian Cream

Charlotte Russe: Ladyfinger Cake with Bavarian Cream

7 h · Medium

Vegan Coconut Panna Cotta with Agar-Agar

Vegan Coconut Panna Cotta with Agar-Agar

1 h 45 min · Easy

Rote Grütze: German Red Berry Pudding with Vanilla Sauce

Rote Grütze: German Red Berry Pudding with Vanilla Sauce

3 h 35 min · Easy

Peperonata: Italian Stewed Bell Peppers

Peperonata: Italian Stewed Bell Peppers

60 min · Easy

Ajapsandali: Georgian Eggplant and Herb Stew

Ajapsandali: Georgian Eggplant and Herb Stew

1 h 45 min · Easy

Baingan Bharta: Indian Smoky Mashed Eggplant

Baingan Bharta: Indian Smoky Mashed Eggplant

65 min · Medium

Briami: Greek Roasted Vegetables with Potatoes

Briami: Greek Roasted Vegetables with Potatoes

1 h 50 min · Easy

Pisto Manchego: Spanish Vegetable Stew with Fried Egg

Pisto Manchego: Spanish Vegetable Stew with Fried Egg

80 min · Easy

Di San Xian: Stir-Fried Potato, Eggplant and Bell Pepper

Di San Xian: Stir-Fried Potato, Eggplant and Bell Pepper

40 min · Medium

Sicilian Caponata: Sweet and Sour Eggplant with Capers

Sicilian Caponata: Sweet and Sour Eggplant with Capers

2 h 35 min · Medium

Shakshuka: Eggs in Spiced Tomato Sauce

Shakshuka: Eggs in Spiced Tomato Sauce

35 min · Easy

Homemade Apple and Apricot Gummies

Homemade Apple and Apricot Gummies

3 h 35 min · Easy

Browse by category

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All recipes

Popular vegan recipes

15 recipes

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Patacones: Twice-Fried Green Plantain

Patacones: Twice-Fried Green Plantain

30 min · Easy

Guacamole

Guacamole

15 min · Easy

Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

40 min · Easy

Vegan Coconut Panna Cotta with Agar-Agar

Vegan Coconut Panna Cotta with Agar-Agar

1 h 45 min · Easy

Apple Compote with Cinnamon

Apple Compote with Cinnamon

40 min · Easy

Homemade Pita Bread

Homemade Pita Bread

40 min · Easy

Sicilian Caponata: Sweet and Sour Eggplant with Capers

Sicilian Caponata: Sweet and Sour Eggplant with Capers

2 h 35 min · Medium

Peperonata: Italian Stewed Bell Peppers

Peperonata: Italian Stewed Bell Peppers

60 min · Easy

Homemade Candy Apples

Homemade Candy Apples

55 min · Medium

Vegan Chocolate Blackberry Cupcakes

Vegan Chocolate Blackberry Cupcakes

45 min · Medium

Ajapsandali: Georgian Eggplant and Herb Stew

Ajapsandali: Georgian Eggplant and Herb Stew

1 h 45 min · Easy

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

25 min · Easy

Home-Style Pickled Eggplant (Aubergine)

Home-Style Pickled Eggplant (Aubergine)

25 h 25 min · Easy

Clericó – Argentine White Wine and Fruit Punch

Clericó – Argentine White Wine and Fruit Punch

2 h 20 min · Easy

Pineapple Fizz – New Year's Sparkling Cocktail

Pineapple Fizz – New Year's Sparkling Cocktail

10 min · Easy

Popular recipes

17 recipes

Medovik – Russian Honey Cake

Medovik – Russian Honey Cake

9 h 40 min · Medium

Chocotorta – Argentina's No-Bake Cookie Cake

Chocotorta – Argentina's No-Bake Cookie Cake

4 h 30 min · Easy

Asado de Tira – Argentine Grilled Short Ribs

Asado de Tira – Argentine Grilled Short Ribs

25 min · Easy

Broccoli and Fontina Soufflé

Broccoli and Fontina Soufflé

40 min · Medium

Roasted Plums with Greek Yogurt and Nuts

Roasted Plums with Greek Yogurt and Nuts

20 min · Easy

Patagonian Lamb Cacciatore

Patagonian Lamb Cacciatore

45 min · Medium

Kiwi Cupcakes with Buttercream

Kiwi Cupcakes with Buttercream

45 min · Medium

Pabellón Criollo – Venezuela's National Dish

Pabellón Criollo – Venezuela's National Dish

2 h · Medium

Pryaniki – Russian Spice Cookies

Pryaniki – Russian Spice Cookies

1 h 30 min · Medium

Malfatti – Spinach and Ricotta Dumplings in Tomato Sauce

Malfatti – Spinach and Ricotta Dumplings in Tomato Sauce

50 min · Medium

Saffron Quinoa Risotto with Chicken

Saffron Quinoa Risotto with Chicken

35 min · Medium

Easy Broccoli Soufflé

Easy Broccoli Soufflé

30 min · Easy

Cachapas – Venezuelan Corn Pancakes with Cheese

Cachapas – Venezuelan Corn Pancakes with Cheese

30 min · Easy

Dulce de Leche – Argentine Milk Caramel from Scratch

Dulce de Leche – Argentine Milk Caramel from Scratch

1 h 58 min · Medium

Farofa with Egg – Brazilian Cassava Side Dish

Farofa with Egg – Brazilian Cassava Side Dish

15 min · Easy

Locro de Trigo – Wheat Stew from Tucumán

Locro de Trigo – Wheat Stew from Tucumán

3 h · Medium

Arepas Reina Pepiada – Venezuelan Corn Cakes with Chicken and Avocado

Arepas Reina Pepiada – Venezuelan Corn Cakes with Chicken and Avocado

40 min · Easy

What is

28 results

A butternut squash, a green kabocha, and a grey Hubbard squash on a wooden table, with a halved kabocha showing the orange flesh

Winter squash

Butternut, kabocha, Hubbard, criollo, and the Halloween pumpkin: what sets each one apart, why the same fruit changes names, and which one is best for each recipe.

Four alfajores on a plate: three chocolate-coated and one white-glazed, with the dulce de leche visible in the one standing on its edge

alfajor

Two cookies with dulce de leche in between. What types of alfajor there are by coating, why every Argentine province has its own, and where the name comes from.

Whole green plantains beside one peeled and cut into thick rounds

plantain

Not a green banana but a cooking variety of its own, never eaten raw. And green or ripe are two different ingredients, even though it is the same fruit.

Agar-agar powder in a small bowl and dried strands, next to translucent cubes of fruit jelly with pieces of kiwi and strawberry

Agar-agar

Agar-agar is a gelling agent made from red seaweed. How it differs from gelatin, when to use each one and how to work with it without it failing.

A bowl of ajiaco santafereño with potatoes and a piece of corn on the cob, surrounded by cream, capers, avocado and white rice

Ajiaco

Ajiaco is a Colombian soup of chicken, three kinds of potato and guascas, typical of Bogotá. Why it turns creamy without any cream, and why the same word names different dishes in Cuba and Peru.

Asado banderita on the grill: thin strips of rib with the bone showing

Asado Banderita

Asado banderita is short rib cut thin, 2 to 3 cm. Why it is called that, how it differs from ordinary asado de tira and why it is cooked differently.

A bunch of watercress on a wooden board, with rounded leaves in pairs and pale hollow stems, next to a glass jar where another sprig has put out white roots in the water

Watercress

Watercress is a peppery leaf, not a bitter one: it belongs to the mustard family. The difference between water and land cress, and how not to confuse it with chicory.

A whole cayote with its hard green striped skin like a small watermelon, another cut open showing the stringy flesh, a fork pulling the strands apart and a jar of the preserve with walnuts

Fig-leaf gourd

Cayote is a squash whose flesh pulls apart into long strands. Cooked with sugar it makes the traditional preserve of north-western Argentina, the same one Spain calls cabello de angel.

Whole cooked centolla with a red spiny shell, served on a steel tray in a restaurant in Ushuaia, its long spiny legs spread around the body

Southern king crab

Centolla, or southern king crab (Lithodes santolla), comes from the Beagle Channel at the tip of South America. It is not a true crab, and it is not the Alaskan king crab.

Strips of dark, dry charqui hanging from a country line, and on a board some cut strips beside a bowl of water for desalting

Charqui

Charqui is meat cut into thin strips, heavily salted and dried in the sun. It keeps for months without refrigeration and has to be desalted before cooking. Brazil calls it charque; it is not the same as carne de sol.

Three sausages on a slate: on the left Spanish cured chorizo in slices, in the middle raw fresh chorizo in natural casing, on the right dry chorizo colorado in pieces

Chorizo

The word chorizo names three sausages that cannot stand in for one another: the fresh grilling one, the dry colorado and the Spanish cured one. How they differ.

A glass jar of thick dulce de leche with a spoon lifting it in a heavy strand that holds its shape

Dulce de leche

Dulce de leche is milk and sugar cooked slowly until they brown. It is not caramel and not condensed milk. The difference between the classic and the pastry grade, and what it is called in each country.

Four samovars on a timeline: the copper one of 1800 beside a wood-fired stove, the brass one of 1900 in a parlour, the nickel-plated electric one of 1960 in a Soviet kitchen, and an electric kettle of 2000

samovar

A samovar does not pour tea, it pours hot water. What it is, why the fire sits inside, what zavarka is and why the most famous ones come from Tula.

Small piles of ground cinnamon, ginger, nutmeg, and cloves next to a slice of pumpkin pie on a wooden table

Pumpkin spice

The blend of cinnamon, ginger, nutmeg, and cloves that flavors the American pumpkin pie. What it contains, why it has no pumpkin, and how to make it.

Five small heaps of ground spices — cinnamon, clove, nutmeg, ginger and cardamom — on a light surface, with a mortar beside them

Christmas spice mix

Cinnamon, clove, nutmeg, ginger and cardamom: the blend that flavours Lebkuchen, stollen and pepernoten. What goes in, in what proportion, and why grinding it fresh matters.

Fresh ají amarillo pods, whole and split open, beside a jar of ají amarillo paste

ají amarillo

The chilli that half of Peruvian cooking rests on: why it is milder than its reputation, what forms it comes in outside Peru, and what happens if you swap it for bell pepper.

A whole cassava root and one cut open showing the white flesh, a bowl of granular cassava flour and a pan of golden farofa

Cassava flour

Cassava flour is the grated root, pressed and dried, fibre and all. Tapioca is only its starch. They look alike and they behave in opposite ways.

A block of white, crumbly beef suet on a board, part of it cut into cubes, a small pot of rendered fat and empanadas beside it

Beef suet

Grasa de pella is the beef fat around the kidneys, the purest and the one with the highest melting point. It is what defines the flavour of Salta empanadas and tamales.

A bowl of white flour with a teaspoon of baking powder on top, next to three golden biscuits, one broken open to show the crumb

Self-raising flour

Self-raising flour is plain flour with baking powder already mixed in. You can replace it in 10 seconds with the right proportion, so there is no need to go out and buy it.

Hands shaping a disc of white corn dough on a wooden table, next to two bowls of precooked corn flour and golden arepas

Precooked corn flour

Precooked corn flour is corn that has been cooked, dried and reground: it binds with cold water and no cooking. It is not polenta and not cornstarch, and there is no substitute for arepas.

Humitas tied in corn husks on a wooden table, one of them opened to show the creamy corn mixture with cheese

Humita

Humita is a seasoned, cooked mixture of grated fresh corn, typical of north-western Argentina and the Andes. The difference between humita and tamal, and between the husk and the pot version.

Two milks compared: on the left a thick white strand of sweetened condensed milk falling from a spoon, on the right a thin stream of evaporated milk

Condensed milk

Condensed milk is milk with water removed and sugar added. It is not the same as evaporated milk, and not the same as dulce de leche. What each one is for and how not to mix them up.

A stack of translucent filo sheets with the top one lifted, a brush and a bowl of melted butter beside it, and two diamonds of baklava with pistachio

Filo pastry

Filo is paper-thin sheets of flour and water, with no fat in the dough. The layers are built by brushing butter between one sheet and the next, not by folding it into the dough as in puff pastry.

A glass jar of dark, thick cane syrup, a strand falling from a spoon and cut sugarcane beside it

Cane syrup

Miel de cana is sugarcane juice boiled down until thick: dark, dense and less sweet than honey. It is not molasses, and the difference is in how each one is obtained.

Calahorra pepper collage: red heart-shaped peppers whole and sliced, the town of Calahorra, gratin stuffed peppers, peppers roasted over embers and peeled, a firm pepper next to a wrinkled one, and roasted strips in a jar with oil

Calahorra pepper

The Calahorra is a heart-shaped sweet pepper with thick flesh. How to recognize it, where the name comes from, what it's good for and how to roast and peel it.

A rolled sheet of white quesillo on a wooden board, the spiral visible in the cut, another sheet unrolled beside it and a torn piece showing the long strands of the stretched curd

Quesillo

Quesillo is a fresh stretched-curd cheese sold in rolled-up sheets, typical of north-western Argentina. The same word names completely different things in Venezuela, Mexico and Nicaragua.

Revuelto gramajo in a cast-iron skillet: crisp shoestring potatoes mixed with strips of ham and creamy scrambled eggs

Revuelto Gramajo

Revuelto gramajo is an Argentine dish of shoestring potatoes, ham and eggs scrambled together in the pan. Where the name comes from and what the right point is.

A gourd mate with a bombilla full of yerba, a small pile of loose yerba beside it showing broken leaf and stem, and a kettle

Yerba mate

Yerba mate is the dried, ground leaf of the Ilex paraguariensis tree. It is not a tea: the ritual, the vessel and the way you drink it are all different. With stems, without stems, and what to eat alongside.

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Kitchen Tips

17 results

White meringue ghosts with chocolate eyes and mouths on parchment paper, next to a slice of pumpkin pie

How to Make Meringue Ghosts for Halloween

Two desserts side by side: a wobbly panna cotta made with gelatin and firm, translucent cubes of fruit jelly made with agar-agar

Gelatin or agar-agar: when you can swap them and when you can't

Halloween pumpkin carved with triangular eyes, lit from within, next to a bowl with the seeds and pulp that were removed

How to carve a Halloween pumpkin and use the pulp

Freshly made amber-colored caramel in a metal flan mold

How to make caramel: the wet and dry techniques

A container of food resting inside a larger bowl of water and ice on a kitchen counter

The ice bath: cooling down what you have just cooked

Preparing meat in the kitchen

The secret to the perfect steak

Fresh ingredients organized for storage

How to store fresh herbs

Illustrative image of: The Gold Standard for Pesto

The Gold Standard for Pesto

Quick and safe technique for thawing fish

Quick and safe technique for thawing fish

The wooden spoon trick for perfect frying

The wooden spoon trick for perfect frying

Whole mushrooms in a colander under running water, with a salad spinner and a tea towel beside them

How to clean mushrooms

Hands threading popcorn beside cranberries and dried orange slices to make a Christmas garland

How to make a Christmas popcorn garland

Three eggs in a glass of water, one lying flat on the bottom, one tilted and one standing on end, showing different degrees of freshness

What an Eggshell Tells You

Goodbye to Broccoli's Strong Smell (Pro Technique)

Goodbye to Broccoli's Strong Smell (Pro Technique)

Open cooler with ice, water and bottles, and a jug of fruit punch beside it on a summer table

How to keep drinks cold

Two balls of sweet yeasted dough rising in a covered bowl on a counter, one twice the size of the other

Why a Dough With a Lot of Butter Rises Slowly (and What Happens if You Rush It)

Jug of spiced mulled wine on an electric fondue pot, with orange slices and cinnamon beside it

How to Keep a Drink Hot Without Letting It Boil

See all 382 recipes as a list →