It sounds bizarre and seems unfeasible, but mayonnaise is the secret ingredient to the best chocolate cake you’ve ever had. [Food52]
Rabbit is the elegant and earthy answer to every Francophile’s culinary cravings. [NYT]
From its seasonally pastel color to its universal compatibility, rosé should be your wine of choice this Easter. [Food & Wine]
On a cleanse and craving a boozy fix? Try these 3 kombucha cocktails. [Bon Appétit]
Meet the knifesmith who’s resurrecting a dying craft. [Munchies]
The world is divided into two types of people: Brussels sprouts loathers or lovers—but with these tips you can convert any hater. [HuffPo]
How in the world does bouillon end up in a cube? [Lucky Peach]
Forget spring cleaning, here are the cookbooks you need to add to your library as a reward for getting through the winter. [Eater]
Related Content
On the Menu: Slow-Roasted Milk-Fed Veal Leg
Not Your Grandma's Banana Pudding
