Anikah Shaokat
Associate Editor
Originally from Chittagong, Bangladesh, Anikah is a writer and recipe developer with bylines in Delish, Food52, Kitchn, Food Network, and Taste of Home. Prior to joining Epicurious, she was the assistant food editor at Food Network Magazine. She has a master’s in Food Studies from NYU and a culinary arts degree from the Institute of Culinary Education. Currently, she's an adjunct professor at NYU, teaching a course on food and identity. When she’s not cooking or writing, she’s reading historical nonfiction and cheesy romance novels (mostly to counteract the effects of historical nonfiction).
No-Bake Mangonada Bars
This spicy-sweet (and make-ahead) dessert will turn any hangout into a party.
Chicago-Style Caramel-Cheddar Popcorn
In this ode to Garrett Popcorn, I use caramelized honey to give the sweet popcorn a toasted accent and melted butter to coat the cheese popcorn in tangy cheddar powder.
Reader Favorites
The 21 Most Popular Noodle and Pasta Recipes of 2023
These were the recipes full of carby comfort that our readers loved the most this year.
Reader Favorites
The 27 Most Popular Dessert Recipes of 2023
Our readers were all about the Philly fluff cake and French silk pie this year.
Everything You Need to Know About Evaporated Milk
This old-school pantry staple brings velvety texture to soups, makes decadent desserts, prevents curdling in milk-based sauces, and even tenderizes proteins.
Why Do So Many Pie Recipes Ask You to Dock the Dough?
We asked pro bakers why pricking pie dough matters (and why sometimes it doesn’t).
Post-Holiday Biryani Is the Glow Up Your Leftover Turkey Deserves
Sure, soups, sandwiches, and pot pies are all great options for leftover turkey. But giving it the biryani treatment breathes new life into the notoriously dry protein.
Turkey Biryani
Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.
The Easiest Way to Keep Potatoes From Turning Brown
The trick to keeping oxidation at bay is as easy as it gets.
Contributor Spotlight
23 Sohla El-Waylly Recipes That Put the Fun in Fundamentals
From pitha and piyaju to moon pies, sticky buns, and a cheesecake cake, these Sohla El-Waylly recipes make cooking a joy.
Skip Culinary School and Start Here With Sohla El-Waylly
With El-Waylly’s new cookbook, you’ll learn how to wield a whisk just as well as a knife, and do so while having a boatload of fun.
Nik Sharma’s Veg-Table Puts Produce at the Center of Your Table
The award-winning cookbook author puts vegetables under the microscope to teach you how to coax the best out of greens, gourds, alliums, and more.
Dauphinoise Potatoes
Akin to potato gratin, in this French dish, the potatoes are par-cooked in cream, then layered with nutty Gruyère cheese.
The Easiest Homemade Croissants Start With Softened Butter
The shortcut means that even without living next door to a French bakery, you can have warm croissants and fresh morning buns.
Contributor Spotlight
12 Fun and Fancy Desserts From Pastry Legend Claudia Fleming
A few of our favorite recipes from the game-changing chef.
Plant-Based Vietnamese Cooking Takes Center Stage in This New Cookbook
Helen Lê puts a meat-free spin on pho, bánh xèo, bún bò Huế and numerous classics dishes from across the country.
This Book Proves That a Pot of Soup Is No One Hit Wonder
Shelly Westerhausen Worcel dreams up soups for every season and a million ways to reinvent leftovers.
For Extra Moist, Tender Cookies, Bring Some Potato to the Party
We’ve got the science and the recipes to show why this beloved tuber is the inconspicuous hero of baking.
This New Cookbook Puts the Seasonal Wonder of the Canadian Prairies on Display
Saskatoon berries are just the beginning.
Contributor Spotlight
31 Must-Make Hetty McKinnon Recipes to Celebrate Vegetables Every Day
Her greatest hits include everything from stir fries and noodles to braises, bakes, and more.