Jennifer Zyman is a Testing Editor at Food & Wine, where she tests and reviews everything a home cook could ever need. She is also a freelance food and travel writer and video creator. Her work has appeared in The Atlanta Journal-Constitution, Atlanta Magazine, Bon Appétit, Eater Atlanta, The Kitchn, National Geographic, Serious Eats, Southern Living, Thrillist, and Travel + Leisure. She also hosted the podcast The Food that Binds.
I love Breville's The Grind Control and I actually repurchased it after trying a bunch of units that didn't cut the mustard for my morning cup of coffee. This is the right machine if you like the taste of freshly ground beans and a strong cup of coffee. While it takes a little bit of dialing in, the resulting brew is absolutely worth the result.
From dough whisks to bench scrapers—here are the essentials for a more old-school, hands-on approach when making bread.
These time-savers make moist, fluffy rice every time without scorching and are easy to clean.
How to pick the best mortar and pestle set, whether you're grinding spices, herbs, or mashing avocados.
From smoothies to soups, we break down which Vitamix blender is best, depending on your cooking habits and kitchen needs.
Taquitos are always a family favorite. Filled with leftover shredded chicken and pan-fried, taquitos de pollo are easy to make and fun to eat. Serve with lots of fun toppings like salsa and crema.
Real butter, a homemade look, and two pie crusts for just $4.49. What's not to love?
We asked expert pastry chef Claudia Martinez to weigh in on her must-have home baking tools.
How crispy fried chicken sitting atop a big old Cathead biscuit covered in savory sausage gravy became an instant classic at Home Grown.
From stoneware to cast iron, we found the best tagines for all types of cooking styles.
Whether making a favorite weeknight grilled chicken recipe or prepping a Thanksgiving turkey feast, an instant-read thermometer is an essential tool for home cooks. These are our favorites.
Kevin Rathbun has established himself a loyal fan base among both customers and the restaurant industry, where he’s known as a chef’s chef. These are just the sort of traits that don’t make for news these days, but do make for a long and healthy career.
Persian food dominates, and there’s been a notable increase of casual spots like Yalla, Jerusalem Bakery, and New York transplants Mamoun’s Falafel and Halal Guys. The recent proliferation of upscale Modern Israeli and pan-Middle-Eastern restaurants rounds out Atlanta’s dining scene nicely.
Whether you want fast-casual or fancier dining with white tablecloths, Atlanta and its surrounding suburbs have plenty of variety when it comes to Middle Eastern cuisine, which encompasses food from Iran, Israel, Iraq, Lebanon, Turkey, and beyond.
