Reviews Editor · Chicago, Illinois
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A beef Wellington recipe with duxelles, prosciutto wrapping, and puff pastry, with tips on avoiding a soggy bottom.
A mushroom risotto recipe with Arborio rice, white wine, and Parmesan, with tips for getting the creaminess right.
Three New York bagel shops, comparing everything, egg, and lox service with honest assessments of quality.
A simplified duck confit method for home cooks, cooked slowly in its own fat with salt and herbs.
The traditional foods of Oktoberfest beyond bratwurst, including schweinshaxe, knodel, and obatzda.
Dough fermentation, oven temperature, and homemade pizza details learned from Naples.
A classic tiramisu with egg yolks, sugar, mascarpone, espresso-soaked ladyfingers, and cocoa.
Three traditional fish and chip shops in London, comparing batter, frying medium, and the mushy peas question.
A ribollita recipe with cavolo nero, cannellini beans, and stale bread, baked until the top is crusty.
Three specialty coffee cafes in Melbourne, each representing a different approach to the Australian coffee culture.
A comparison of three iconic Chicago deep dish pizzerias, each with a distinct crust style and sauce philosophy.
Three London Indian restaurants that go beyond the high street curry house.
A guide to Italian coffee etiquette, from standing at the bar to ordering a cappuccino only before noon.
How France regulates bread prices and quality, and what the tradition says about the country's relationship with daily bread.
A French onion soup recipe built on slowly caramelized onions, beef stock, and a thick crouton with melted Gruyere.
Five Paris boulangeries known for different specialties, from baguettes to pain au chocolat to sourdough.
A home cook breaks down the croissant lamination process into manageable steps over three days.
An honest account of learning to make fresh pasta at home, including the mistakes and breakthroughs.
Four Neapolitan pizzerias ranging from a century-old institution to a modern pie shop, with honest assessments.
A look at how pasta shapes differ across Italian regions and what those shapes say about local ingredients and history.