Chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, returns to Epicurious to make a traditional Japanese breakfast, preparing dishes that are a world away from what a Westerner might expect. Leave the waffle batter in the refrigerator – today himono, miso soup, shiraae, and pickled cucumber […]

Pro chef Adrienne Cheatham returns to Epicurious to break down which pasta best complements the sauce of any recipe. From the tiny dimpled surface of orecchiette and rice-like orzo to long layered sheets of lasagna, learn when, why, and how to pick the right pasta your next time in the […]

Sharpen your knives, break out your bamboo rolling mat, and come to attention because class is back in session! Join Taka Sakaeda, executive chef and co-owner of Nami Nori, as he expertly demonstrates how to make (almost) every type of sushi. From artfully simple nigiri to complex and colorful chirashizushi, […]

Crack open a fresh notebook and come to attention because class is back in session! Author and food scholar Darra Goldstein joins Epicurious to break down the whens whys and hows of using (almost) every utensil. Covering more specialized forks, spoons, and knives than you could shake a napkin at, […]

Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time demonstrating everything you need to know about prepping and filleting a whole fish for cooking. Whether you need help making a pick at the market, looking to break a fish down piece by piece, or […]