Whats

When It Comes to a Recipe, What’s in a Name?

Back in May, the response was swift when Milk Bar’s Christina Tosi uploaded a video of what she called her “flaky bread.” Instagram commenters quickly pointed out that the unleavened rounds were essentially South Asia’s paratha by another name, while Tosi’s recommendation to add scallions might also call to mind a riff on Chinese scallion pancakes. With neither mentioned in Tosi’s description, critics on social media saw the dish as another food industry whitewashing gaffe. But this wasn’t the first time “flaky bread” caused problems online.

In 2014, Bon Appétit posted a similar dish. Developed by Alison Roman, that “flaky bread” recipe was simple, accompanied by no context besides a quick prep tip in the headnote. As with Tosi’s recipe, keen observers homed in on its similarity to paratha, and by May 2020, readers had begun weighing in with comments like: “Not a single mention of where

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What’s the Best White Wine for Cooking? Here Are the Top Bottles (and How to Choose Them, According to 3 Food Pros)

You’re whipping up a classic chicken Marbella, and the Ina Garten recipe you’re following calls for “dry white wine.” You can’t exactly phone the Contessa herself, but come on, Ina: What the heck does that even mean? Pinot grigio is dry…but so is sauvignon blanc. What gives?

Cooking with wine can be totally confusing. While you might be tempted to grab whatever is hanging out in the back of your fridge, it actually does matter which bottle you choose—to an extent. We asked three food professionals (including a master sommelier, a chef and a nutrition director) to find out once and for all how to choose the best white wine for cooking.

1. Choose a white wine with high acidity and light fruit flavors

Celine Beitchman, director of nutrition at the Institute of Culinary Education, suggests a light- to medium-bodied white for cooking. “Unless you’re making a sweet

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Gaby Dalkin of ‘What’s Gaby Cooking’ Just Gave Us an Exclusive Tour of Her Kitchen

Gaby Dalkin is a cookbook author, chef, food and lifestyle writer—and has a very organized kitchen that we can’t wait to share with you.

We caught up with Dalkin to take a look through her pantry, fridge, and countertop smoothie station, and got some intel on her plans for a remodel that will transform her kitchen into her dream What’s Gaby Cooking kitchen. Post-quarantine, Dalkin plans to reimagine the space to include a larger gas range, improved placement and flow of appliances, and a general reconfiguration for her creative process.

Watch the video above for the whole tour, and check out highlights below.

Dalkin, who just released her second cookbook, Eat What You Want ($30, williams-sonoma.com), has plenty of kitchen organization inspiration and tips on must-have pantry and fridge staples.

First up, the pantry: Dalkin currently has a cubby-style pantry that’s organized by ingredient type so she can

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