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This is , a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. Moving to New York from India meant leaving behind a lot of things that I took for granted—pani puri and all forms of chaat, rickshaws, my mom’s cooking, and fresh paneer. Paneer is an unaged cheese that’s made from curdled buffalo’s or cow’s milk and acid. Instead of melting, it holds its shape when heated, and it’s a preferred source of prote...

Anything tomato paste can do, tomato powder can do better. The two we love the most? The Spice House’s for bright, tomato flavor and Burlap and Barrel’s for complexity and acidity.

Have you heard about ITALY? I love Italy. Ever since watching Eat Pray Love, an excellent film by the way, I’ve been obsessed with The Boot. I was last there in 2019 with my mom—she’s the sensitive and romantic Elizabeth Gilbert and I’m the overeager and food obsessed Luca Spaghetti—and we traipsed through Tuscany and Lake Como and Umbria, filling our fanny packs with truffle paste and tinned anchovies. When I got home, I immediately started taking Italian lessons, sp...

This is , a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. Look, there’s no other way to say this: I like nice things. I like nice things that work really well and look great. I attribute this to being an unapologetic Taurus, which the not-at-all-subjective Co-Star astrology app backs up (confirmation bias be damned). But whether or not you believe in astrology, believe me when I say that Meema’s upcycled cotton napkins c...

These silicone containers are infinitely reusable and superior to plastic bags in every way.

These savory, frozen waffles are grown-up, healthy, and perfect for pairing with cheese, soup, and anything else you’d like for lunch.

What are you gonna do with all those California tangerines? I have a few ideas. Just make sure to order them before the season is over.

This is , a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. My neighbors probably think I’m weird. I seem to be the only person on my block who hangs halfway out of their front door (masked, of course) to shoot food photos in natural light. I may never be able to re-create the bright light and distinctive marble surfaces we use when shooting recipe photos in the BA Test Kitchen, but I don’t worry because there’s one ...

This is , a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. I am not what you’d call a die-hard football fan, but I know just enough trivia to make small talk with your uncle, and I do watch the Super Bowl. Sometimes it’s because I care (Colin Kaepernick–era 49ers), and sometimes it’s for the ads (Clydesdales make me emotional)—but always it’s for the snacks. Dips are my favorite food group, sustained g...

I break out in hives whenever I hear the word disrupt applied to cooking. I don’t want to hack my dinner, and I don’t want to disrupt my cookware. I just want to cook tasty food like everyone else, using cookware that works. But if someone comes along with a product that is genuinely better, well, I’m all ears. I hadn’t heard of Hestan when their marketing team dropped by the BA Test Kitchen a couple years ago, but I was intrigued when they presented the NanoBond skillet ...