Freeze
Five Ways the Freezer Makes Cooking Faster, Easier...and Flakier
And we do mean cooking. Because while, sure, the freezer is a perfect preservation tool (where else will blueberries last for months?), it's also the tool you need to get the thinnest slices of pork and the fastest, flakiest pies. Scroll down to find all the reasons why cooking with the freezer is suddenly so hot.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews1/5How the Freezer Makes a Better Burger
The trick to a perfect smash burger? It isn't how you smash the beef. It's what you do to the beef before the smashing begins.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews2/5A Cool (and Cold) Trick to Getting Razor-Thin Cuts of Pork
And steak. And chicken. And salmon. And any other protein you want to prep like a pro.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell3/5The Incredible Stuffed Cookie That Only Works If You Freeze It First
What do you get when you freeze a famous brownie recipe? A seriously crave-worthy cookie with a surprise filling inside.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews4/5The Freezer Fix for Faster, Flakier Pie Dough
Step aside, rough puff—our frozen butter dough creates insanely flaky layers with none of the folding.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews5/5The Case for Cooking Steak from Frozen
A perfectly-seared crust and a pink-all-the-way-through middle—that's the steak of your dreams. And with the help of the freezer, that dream becomes a reality.
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Like spicy lamb noodles and a rich pumpkin cheesecake.
Like sheet-pan chicken souvlaki and lentil tomato soup.
Like Bombay rolls and roasted eggplant in satay sauce.
Like oven risotto with mushrooms and paneer butter masala.
Like sofrito bolognese, baked butter paneer, and London Fog brownies.

Ever wondered what scrambled eggs look like around the world? Epicurious brings together 14 chefs from 14 countries to showcase their scrambled egg recipes. From classic American Diner-style served with bacon and coffee to silky French techniques and Colombian huevos pericos, discover how cultures around the world transform scrambled eggs into something mouthwatering.

In this edition of Epicurious 101, professional chef Shilpa Uskokovic demonstrates how to make restaurant-quality chicken tikka at home using an air fryer. Discover how to replicate the smoky, charred flavors of a traditional tandoor–no clay oven required. This recipe is perfect for quick dinners, meal prep, or anyone interested in exploring Indian recipes.

Critical Role (Travis Willingham, Marisha Ray, Laura Bailey, Liam O’Brien, Taliesin Jaffe, Ashley Johnson, Sam Riegel, and Matthew Mercer) go head-to-head, testing their basic culinary skills. From apple peeling to crafting the most delicious canapé, who will be crowned the Epicurious Culinary Champion?

Today on Epicurious, we’ve asked popcorn experts Bjorn Quenemoen, Shilpa Uskokovic, and Maiko Kyogoku to give us their unfiltered, honest reviews of some prominent microwave popcorn found on supermarket shelves. Which popcorn packs the most bang for your buck, and which should you avoid at all costs?

Culinary technologist Dave Arnold tests a full lineup of slot toasters and toaster ovens, ranging from ultra-budget to luxury, to see which ones actually make the best toast. We look at edge-to-edge toast evenness, first-slice vs second-slice performance, true bagel modes, and much more to determine which toasters are worth your money and which to avoid.
We’ve got a caramelized onion and spinach quiche, hot chocolate cookies, and more.

Tuck into 7 delicious pasta recipes every home cook should know how to make. Learn how to make perfect lasagne, spaghetti and meatballs, fettuccine alfredo, carbonara, mac and cheese, cacio e pepe, and bolognese in this marathon of delicious recipes.
