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Tag: uncooked

  • “Dubai Chocolate Mousse” Is the No-Bake Dessert All My Friends Are Making

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    This Dubai Chocolate-inspired mousse is for a luxurious, texture-packed twist on classic chocolate mousse. It layers silky, rich chocolate with a crunchy kataifi-pistachio mixture for a deeply satisfying contrast of flavors and textures. The kataifi mixture alone — buttery, crunchy, and salty-sweet— is reason enough to give it a go. 

    The easy chocolate mousse is foolproof; it leans on chocolate chips (or chopped chocolate) and whipped cream for a silky, stable base. It’s an elegant make-ahead dessert for dinner parties, or a cozy treat to savor alone. Want to mix things up? Try swapping in fudgy halva for the pistachio cream, or topping with rose petals and toasted sesame seeds for a showier finish.

    Key Ingredients in Dubai Chocolate Mousse

    How to Make Dubai Chocolate Mousse

    For more assertive chocolate flavor, use bittersweet chocolate instead. 

    Tips from Our Recipe Tester

    My entire family liked this recipe. It was our first experience tasting Dubai chocolate, and this composed dessert version of the viral social media sensation did not disappoint. The kataifi mixture added a crispy, buttery, nutty foil to the rich and creamy chocolate mousse. The mousse itself had a rich, deeply chocolaty flavor. After chilling for 1 hour, the mousse was light and creamy and just set, and the kataifi mixture was very crispy-crunchy. After chilling overnight, the mousse had turned noticeably firmer, and the kataifi mixture was still crunchy. —Sandra, September 2025

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    Dawn Perry

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  • The No-Bake Pumpkin Dessert You Should Make for Every Fall Gathering (I Dream About It All Year!)

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    Kelli FosterCulinary Producer

    I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.

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    Kelli Foster

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  • I Make Jar After Jar of This Homemade Creamy Ranch Dressing (Nothing Store-Bought Tops It)

    I Make Jar After Jar of This Homemade Creamy Ranch Dressing (Nothing Store-Bought Tops It)

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    Christine GallarySenior Recipe Editor at The Kitchn

    I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland’s vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.

    After culinary school, I learned how to test and edit recipes in test kitchens at Cook’s Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I’ve worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook.

    Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I’m on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.

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    Christine Gallary

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  • My 5-Ingredient “Caprese Skewers” Are the First Thing Gone at Every Cookout

    My 5-Ingredient “Caprese Skewers” Are the First Thing Gone at Every Cookout

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    Gotta love salad on a stick!
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    Patty Catalano

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  • This Old-School Creamy Sauce Is So Good, You’ll Eat It By the Spoonful

    This Old-School Creamy Sauce Is So Good, You’ll Eat It By the Spoonful

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    It’s a five-star recipe.
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    Kristina Razon

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  • The Persian Almond Treat I Look Forward to Making Every Spring

    The Persian Almond Treat I Look Forward to Making Every Spring

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    They’re simply adorable.
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    Nader Mehravari

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  • My No-Bake “Lemon-Blueberry Delight” Won’t Even Last 10 Minutes This Easter

    My No-Bake “Lemon-Blueberry Delight” Won’t Even Last 10 Minutes This Easter

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    This version packs in four stunning layers (five, if you count the fresh blueberry and lemon zest garnish). Lemony no-bake cheesecake meets the jammy center of blueberry pie, plus a thick layer of dreamy whipped cream and a buttery graham cracker crust. It’s light, creamy, and just sweet enough, with a subtle, sunny lemon flavor. Plus, you won’t need to turn the oven on, and it’s even better when you make it in advance.

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    Kelli Foster

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  • The 5-Ingredient Cocktail I Always Make to Remember Winter Won’t Last Forever

    The 5-Ingredient Cocktail I Always Make to Remember Winter Won’t Last Forever

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    The pisco sour has a lot going for it: Sweet, tart, a tiny bit bitter, and a touch rich from the foamed egg white (even though there’s no dairy). With its two distinct layers and swirl of aromatic bitters on top, it’s visually stunning and worth the extra shaking it takes to produce this pretty cocktail. Here’s how to make it.

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    Christine Gallary

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  • This New Orleans Cocktail Is Iconic for a Reason

    This New Orleans Cocktail Is Iconic for a Reason

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    Maria Do

    Maria is a recipe developer and food photographer from New Orleans. Her Southern food blog, Murmurs of Ricotta, houses some of Google’s top-ranking recipes for Mardi Gras King Cake and Gouda Mac. She currently lives in Orange County, CA, where she can be found enjoying Vietnamese foods from her childhood and watching way too much Netflix.



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    Maria Do

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  • You Only Need 3 Ingredients for This Creamy Strawberry Smoothie

    You Only Need 3 Ingredients for This Creamy Strawberry Smoothie

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    My absolute favorite smoothies to sip are super creamy ones packed with big fruit flavor. It also helps that they’re really pretty. This classic strawberry banana smoothie checks all those boxes: It has the prettiest bright pink color, is bursting with the sweetness of strawberries and bananas, and is just creamy enough thanks to the addition of whatever milk you have in your fridge. Best of all, you only need three ingredients and five minutes to make it.  

    Key Ingredients in a Strawberry Banana Smoothie

    Do You Need to Put Ice in a Smoothie?

    You don’t need ice in a smoothie. Instead, go for frozen fruit. It adds more flavor, keeps the smoothie from tasting watery, and gives the drink that signature icy consistency. 

    How to Make a Strawberry Banana Smoothie

    Strawberry Banana Smoothie Variations

    This creamy smoothie is absolutely delicious as-is, but there are also quite a few variations, whether you want to add a boost of protein, squeeze some greens into your day, or just give it a fun twist.

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    Kelli Foster

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  • “White Christmas Margaritas” Are All We're Dreaming of This Month

    “White Christmas Margaritas” Are All We're Dreaming of This Month

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    They’re a holiday miracle.
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    Cory Fernandez

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  • This Whipped Cream Cheese Dip Is Our New Favorite Party Snack

    This Whipped Cream Cheese Dip Is Our New Favorite Party Snack

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    Trust us: It’ll disappear in seconds.
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    James Park

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  • Boozy Holiday Cookie Truffles Are the No-Bake Hack We’re Making All Winter

    Boozy Holiday Cookie Truffles Are the No-Bake Hack We’re Making All Winter

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    So easy and delicious.
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    Abi Balingit

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  • My Southern Thanksgiving Punch Is So Good, You Friends Will Demand It Every Year

    My Southern Thanksgiving Punch Is So Good, You Friends Will Demand It Every Year

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    Renae Wilson

    Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.

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    Renae Wilson

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  • “Thanksgiving Butter” Is So Good, You’ll Want to Put It on Everything

    “Thanksgiving Butter” Is So Good, You’ll Want to Put It on Everything

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    Dried herbs: Dried herbs (besides the parsley) can be used in place of fresh, but the flavor will be sharper. Thanksgiving butter made with dried herbs is best used for basting or placing under the skin of chicken or turkey before roasting. Use 1/4 teaspoon dried sage, 1/8 teaspoon dried thyme, and 1/8 teaspoon dried rosemary in place of the fresh herbs.

    Using salted butter: Salted butter can be substituted for the unsalted; just omit the kosher salt.

    Storage: Thanksgiving butter can be refrigerated in an airtight container or rolled up in plastic wrap for up to 5 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before using.

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    Christine Gallary

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  • My 4-Ingredient Garlic Butter Upgrades Everything It Touches

    My 4-Ingredient Garlic Butter Upgrades Everything It Touches

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    To shape the garlic butter into a roll: If not using immediately, spoon the garlic butter lengthwise onto a sheet of plastic wrap a few inches longer than a stick of butter. Roll the garlic butter up tightly in the plastic wrap. Twist the plastic wrap at each end of the garlic butter (like how a Tootsie roll is wrapped). Holding a twisted end in each hand, roll the log along the work surface to tighten and shape the roll. If the plastic wrap is long enough, tie a knot at each end; otherwise, tie a piece of kitchen twine at each end. Refrigerate or freeze until ready to use (thaw overnight if frozen before using). To use, unwrap and cut crosswise into rounds of garlic butter.

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    Christine Gallary

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  • This Easy Homemade Spice Mix Is My Secret Fall Baking ingredient

    This Easy Homemade Spice Mix Is My Secret Fall Baking ingredient

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    During fall, pumpkin spice-flavored treats make their appearance just about, well, everywhere. But do you even know what’s in it? Here’s what it is and why you should make it at home. (Hint: It’s as easy as it gets!)

    Is There Actually Pumpkin in Pumpkin Spice?

    For years, I thought pumpkin pie spice really had pumpkin in it. But there’s no actual pumpkin in pumpkin pie spice. It’s simply a blend of the traditional spices that go into a good ol’ fashioned pumpkin pie.

    Read more: Pumpkin Spice Is Not Actually What Pumpkin Tastes Like

    What’s in Pumpkin Pie Spice?

    If you go the store-bought route, pumpkin pie spice blends can vary by manufacturer, but typically contain the more sweet-smelling spices, like cinnamon, nutmeg, clove, and ginger. Allspice and mace are also common ingredients.

    What’s the Best Ratio of Spices?

    The most classic blend puts cinnamon front and center, with slightly less ginger and just a pinch of allspice, cloves, mace, and nutmeg. But making the blend from scratch means you get to choose the ratio!

    Go for some extra ginger, or skip the cloves if you can’t stand the flavor. Trust me, once you’ve made your own, you’ll never want to buy a commercial blend again.

    Why Should I Make My Own?

    In addition to being able to customize it to your liking, making your own spice blend costs less than buying a big jar of something pre-made, especially if you already have most of the spices. It’s also better to make smaller batches so you use up the blend before it starts to go stale and loses its flavor.

    How Do I Use Pumpkin Pie Spice?

    While you can use it to flavor your morning latte, pies, and other baked goods, you can also sprinkle it over hard squash before roasting, spice up some whipped cream, or mix it into some yogurt or ice cream base — it’s quite a versatile spice blend.

    Ways to Use Pumpkin Pie Spice

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    Christine Gallary

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  • Your Cup of Coffee Needs This Homemade Apple Pie Spice

    Your Cup of Coffee Needs This Homemade Apple Pie Spice

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    You’ll want to sprinkle it over everything.
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    James Park

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  • No-Bake Caramel Apple Éclair Cake Will Have You Going Back for Seconds

    No-Bake Caramel Apple Éclair Cake Will Have You Going Back for Seconds

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    Sara Haas

    Sara Haas RDN, LDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, food photographer, media authority, public speaker, and consultant dietitian/chef. Sara is a former culinary and nutrition instructor, and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine, and Today’s Dietitian Magazine.

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    Sara Haas

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  • This Is the Only Martini Recipe You’ll Ever Need

    This Is the Only Martini Recipe You’ll Ever Need

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    Crafting a great one at home can make you feel as classy and sophisticated as they come.

    Makes1 cocktail

    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    A Martini is one of the most iconic and classic cocktails around. It’s also one that not a lot of people agree on when it comes to making it the best way. Gin or vodka? Stirred or shaken? Ice shards or double strained? Lemon twist or olives? Blue cheese stuffed? Dirty?

    Point being, how you like your Martini is probably different than how your aunt likes hers. Despite this, you and your aunt can both agree that crafting a great Martini at home can make you feel as classy and sophisticated as they come!

    Because there are so many options, it’s always good to start with the tried-and-true classic recipe for a Martini before you get to customizing your own (espresso martinis, anyone?). As we dive into the recipe, let’s take a look at how such an elegant two-ingredient cocktail can have so many people divided.

    A classic Martini calls for gin. Some people love it, while others feel like drinking gin is like biting into a pine cone. Gin is full of botanical flavors, most of which are juniper-forward. It’s like the friend who’s always wearing a bright, funky-colored shirt and despite how you feel about it, it just works. Gin works because it pairs really well with the herbal qualities of dry vermouth, the next key ingredient in a classic Martini. If you’re going the gin route, I recommend using something high-quality. Some common ones are Beefeater, Plymouth Gin, Tanqueray, or Hendrick’s.

    In the other camp, we have vodka. It’s a neutral spirit that tends to take a little bit of a beating amongst cocktail enthusiasts for being flavorless. Yet, it’s smooth and a lot of people prefer it over gin. If you like vodka, I recommend purchasing a premium bottle like a Belvedere or Ketel One. Don’t skimp on ingredients here because every drop matters. I’d say $25 to $35 is a great price range for a quality bottle.

    Who Is This Dry Vermouth Character?

    The second ingredient in a Martini is dry vermouth. It’s a type of fortified wine, blended and infused with different herbs and botanicals. Use a quality, well-preserved bottle of vermouth. By well-preserved I mean refrigerated after it’s opened. It’s still a wine and begins to oxidize after opening, so be sure you keep it cold. There’s nothing worse than a left-out bottle of vermouth that has turned to vinegar. Not tasty. A recommended bottle of dry vermouth is Noilly Prat or Dolin.

    Stirred or Shaken? (I’m Looking at You, James Bond.)

    By rule of thumb, if your cocktail contains only booze, then you stir. By this rule, a Martini should be stirred. James Bond would probably disagree. On any other day I wouldn’t fight him, but on this matter I advise you to stir your Martini, especially when going with gin. Shaking can “bruise” the gin and mask the botanicals you want to taste.

    Want an Ice-Cold Martini?

    The reason people shake their Martini is because they don’t feel stirring the cocktail yields a cold-enough martini. If you want your cocktail arctic cold with ice shards floating on top, shake it.

    A martini should always be served up in a chilled glass, but the garnish you use is up to preference. Squeeze the back of a lemon peel over the glass to release the lemon oils into the martini, then rub the peel around the rim of the glass. This enhances the aroma and brings a fresh zest to it. Either drop the lemon peel in, or discard and garnish with several fresh olives.

    Most importantly, drink your martini pinky up because now you’re fancy!

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    Elliott Clark

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