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Overhead view of Qidreh with a side plate of yogurt

The hallmark dish of the Palestinian city of Hebron, qidreh is brimming with tender bone-in lamb and fragrant spiced rice.

We Tried 10 Jiggers for Making Cocktails— Here Are Our Favorite Models

Kafta bi Bandora (Palestinian Ground Meat Patties in Tomato Sauce)

We Tested 7 Grill Pans—Our Favorites Got Top Marks

Sev (Crunchy Fried Chickpea Noodles)

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Flavor Science: How We Taste Sweet, Sour, Salty, and More

The Science Behind Salt and Vinegar Chips

Why Nacho Cheese Doritos Taste Like Heaven

A Hill of Beans, and How I Cooked Them

The key to eating great beans: Soak them whenever you think of it, and let each pot be the source of several different meals.

The Case for Bad Coffee

I don't know when it happened, but I've devolved into an unexpected love affair with bad coffee.

For many immigrants, making yogurt offers an inimitable taste of home.

Choucroute Garnie à l'Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats and Sausages) Recipe

Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge) Recipe

How to Cook Italian Food Like an Italian

Cocktail Corner

Equipment of the week

EQ Review

We Tested 9 Hawthorne Strainers–Here Are Our Favorite Models

What to Do

Cocktail 101: How To Strain a Cocktail

What to Make

Simple Whiskey Sour Recipe

The Best Way to Cook Whole Sweet Potatoes

How to Roast Delicata Squash

How to Roast Cauliflower and Romanesco

Roast Chicken With Warm Fregola and Butternut Squash Salad Recipe

Pumpkin Streusel Muffins Recipe

Carrot Salad With Yogurt, Ghee, and Barberry Dressing Recipe