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).
Easy Does It
19 Ways to Make the Most of Your Barbecue Leftovers
Use up your leftover pulled pork, grilled chicken, sausages, and shrimp in these recipes.
This Retro Orange Drink Powder Is the Secret to Better Baked (and Grilled) Wings
Tang may seem like a relic of the past, but it can take your grilling game to new heights.
Hot and Smoky Tang Wings
These chipotle chicken wings are a little smoky and a little sweet, with a lip-smacking tartness from a secret ingredient that will keep your guests guessing.
Yes, MSG Belongs in Desserts
Just like your favorite savory dishes, your desserts can also benefit from a hit of umami. Here’s everything you need to know about the sweet side of MSG.
For Next-Level Caramel, Reach for Tamarind Paste
Offset the sweet with this tart and tangy pantry staple.
Ramen Seasoning Packets Are the Flavor-Boosting Secret Your Cooking Needs
These tiny umami-packed flavor pouches can turn any savory dish into better versions of itself.
Summer Snapshot
10 Veggie Kebabs to Toss on the Grill This Weekend
The best way to eat your vegetables (and cheese!) during grilling season is on a skewer.
Spicy Giardiniera Is a Busy Cook’s Best-Kept Secret
Turn up the flavor of your pasta sauce and your tuna salad with this jarred condiment from the Windy City
Bake Those Broccoli Florets Into a Savory Snacking Cake
This savory cake is the perfect 3 p.m. pick-me-up.
This 1-Ingredient Chocolate Mousse Is a Miracle of Science
The secret addition: water.
Happy Hour
23 Beach Drinks That Bring the Chill to Chilling by the Ocean
Don’t let your seaside libations be an afterthought.
Sweet Spot
23 No-Bake Desserts You Can Assemble Without Breaking a Sweat
Fill your kitchen with sweets, not heat.
Author Spotlight
15 Sarah Kieffer Recipes for Cookies, Cakes, and Morning Bakes
These recipes are more than just a pan-banging good time.
Don’t Cry Over Unripe Mangoes. Turn Them Into Spicy-Sweet Achaar
Put this easy mango achaar in sandwiches, turn it into a vinaigrette, and add it to your next charcuterie board.
For Intensely Caramelized Gravy, Give Chicken the Bhuna Treatment
Try this South Asian cooking technique with lamb, too.
How This Chicken Dish Went From a Military Staple to a Wedding Tradition
This Mughal-era delicacy has been a symbol of celebration for generations of Bangladeshis.
Bangladeshi Wedding Roast Chicken
Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.
Bangladeshi Plain Pulao
Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.
No-Fuss Vegan Blueberry Muffins
Oat milk and apple cider vinegar are the keys to success in these fluffy vegan blueberry muffins.