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Mayonnaise We tasted  16 brands of mayonnaise—both organic and classics alike—to determine the very best one. Find out where your favorite landed in the spread. Our favorite store-bought mayonnaise is Blue Plate Real Mayonnaise. (That roar you just heard is the sound of Louisiana residents cheering.) The Southern brand just edged out Hellmann's Real Mayonnaise in our recent taste test to select the best commercially-available mayonnaise in America. For our methodology and the full list of mayos tasted, scroll to the bottom of the page; first up, the rankings! This New Orleans–born mayo has a cult following, and now we know why. The flavor is bright, lemony even, and though it looked a bit gloppy upon opening, a quick stir revealed that it had the perfect creamy texture. It's one of the few brands in our taste test that's made exclusively with egg yolks as opposed to whole eggs—the others are the two samples from Sir Kensington's—which is likely what gives it a more sati...

Healty Food From a veggie-packed noodle bowl to grilled-cheese tacos, each of these kid-approved recipes can be made in 30 minutes or less. As anyone with kids who went back to school this month knows, the weeknight dinner hustle is real. With hungry, cranky children underfoot, notices to sign, and homework to review, evenings often feel like the world's worst cooking-competition reality show. To cope, arm yourself with quick, family-friendly recipes like these, every one of which will get dinner on the table in 30 minutes or less (and sometimes much, much less). Monday: A Veggie-Packed Noodle Bowl Our kid-friendly peanut sauce absolutely makes this hearty, one-bowl dinner. For best results with picky kids, set out each of the toppings—roast chicken, crisp snap peas, sliced cucumbers, shredded carrots—and let everyone add the ones they like. To make Wednesday's dinner even faster, double the number of chicken thighs you roast, and reserve half for that meal. While you're at...

Scrambled  Eggs  Scrambled eggs are ostensibly one of the first things we all learn to cook, so by the time we're adults, we should have them mastered. And there are only so many ways to skin a cat, so to speak. The thing is, like many of the most simple foods, scrambled eggs leave little room for error. I've always been stressed by the fact that eggs can go from soft to rubbery in an alarmingly short amount of time. It turns out that I just hadn't learned the method that worked the best for me. Lucky Peach, the dearly departed food magazine where I used to work, published a single-subject book dedicated to eggs—called All About Eggs—by one of its editors, Rachel Khong. Tucked within this volume was the technique I didn't even know I needed for making perfect scrambled eggs. Turns out, the best way to make scrambled eggs is to not scramble them. At least not until the very last minute. TRENDING 50 People Try to Peel and Devein Shrimp The method comes from Saltie, a real...

Mixer the Bake  The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter. So why do most cake recipes start with butter? Flavor. Cakes made with butter often taste better than oil cakes. It's that last attribute that seems to have given some people (including some of my Epicurious coworkers) the impression that oil cakes are inferior to butter cakes. But it really isn't so. If a cake is perfumed with fragrant spices or loaded with carrots and nuts, the flavor difference that comes from oil or butter is negligible. And in the case of some cakes, oil can even improve the flavor. RELATED Chocolate Chip Taste Test product shot / Photo by Chelsea Kyle Taste Test: Chocolate Chips VIEW ARTICLE For more on that last bit, I spoke to Rose Levy Beranbaum, author of 11 cookbooks—including the recently released Rose's Baking...

Illustration Result For Cook Convection Oven How to get the best results with your convection oven—plus recipes and tips Convection ovens—long a mainstay of professional kitchens—continue to gain popularity with home cooks, many of whom either opt for the compact countertop versions or purchase an oven with a convection setting. The allure of faster cooking times, evenly cooked food, and the oven's improved energy efficiency is hard to ignore. However, for anyone new to cooking with convection ovens, there is a learning curve that often requires adjustments to either time or temperature—and sometimes both. If you're trying to figure out how best to cook with your convection oven, we've got some helpful advice. First, a few basic mechanics: A conventional oven uses radiant heat that emanates from the top and/or bottom surfaces. The result is usually an oven with hot and cold spots. What makes a convection oven stand apart is the internal fan that circulates hot air, creating...