The Most-Saved Recipes in the Epicurious App in October 2024

Like sheet-pan gnocchi, tandoori chicken, and squash kale salad.

Pitmaster Matt Abdoo joins Epicurious for the ultimate burger-tasting challenge. Matt made 39 burgers using every type of meat to determine the best one. From brisket to kangaroo–which meat makes the best burger, and which should be left outside the frying pan?

Like peppermint meringue cookies, pies with billowing torched toppings, and the poofiest skillet pancake.

Chefs Eunjo Park, Douglas Kim, and Toshiaki Kondo are used to thinking outside the box when it comes to cooking; however, today on Epicurious we’ve asked them to give us their unfiltered, honest reviews of some prominent instant ramen brands found on supermarket shelves. Which noodles pack the most bang for your budget, and which should you avoid at all costs?

In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best prime rib at home. Learn how to prep and season your meat before roasting and how to make the perfect gravy to accompany it to impress your family and friends at your next get-together.

In this edition of Epicurious 101, professional chef Lish Steiling demonstrates how to make the best pasta bolognese at home.

Glad tidings of cinnamon rolls, French onion strata, Belgian waffles, and more Christmas brunch favorites.

Third-generation cheesemonger Adam Jay Moskowitz joins Epicurious to try 21 of the world's most expensive cheeses. Ranging from $29 per pound to $108, Moskowitz tests for taste, texture, and smell to see if these cheeses are worth their hefty price tags.

We challenged chefs of three different skill levels - amateur Clarke, home cook Jon, and professional chef Jurgen David - to make us their take on an ice cream cake. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which cake will you be serving at your next party?

Professional chef Jesse Szewczyk and home cook Lorenzo are swapping ingredients and hitting the kitchen to make a pot roast. We set Lorenzo up with a whopping $246 worth of ingredients for his attempt at Jesse’s pro recipe. Meanwhile, a modest $29 worth of ingredients was sent back the other way to be elevated into something gourmet by our esteemed pro. Will Lorenzo be able to execute the restaurant-quality pot roast Jesse intended to make? Can Jesse transform Lorenzo’s humble ingredients into something spectacular?

We’ve got elegant canapés, showstopping mains, and holiday cookies.

Whiskey, sugar, and bitters are the basic ingredients of an old fashioned, but what happens if you get 11 different bartenders to make their version of the same cocktail? From the luxury of the Plaza Hotel to home mixologists, see how these bartenders put their own spin on the classic old fashioned.