The proof is in the pudding

Tapioca pudding is a deliciously unique dessert. We love the fun texture, sweet taste and, of course, all the different dishes you can make with those wee little bubbles. So celebrate National Tapioca Pudding Day with our roundup of favorite bubbly recipes—dig in!

This Coconut Tapioca Pudding recipe has coconut, ginger and mango. Perfect for summer!


Tapioca is also used in a bunch of other dishes besides puddings. Our recipe for Halo Halo (a popular dessert from the Philippines that traditionally contains beans, jellies and ice cream, plus flan and evaporated milk) calls for berries and is ultra refreshing.


Related Links:

Seasonal Chocolate Dessert Recipes

Easy Berry Dessert Recipes

Taste Test: The Best Greek Yogurts



Technique Time: How to Make Easy Vegetable Ribbons

All you need for pretty vegetable ribbons is a peeler. Oh, and vegetables: Zucchini, yellow squash, carrots, parsnips, cucumbers–basically any vegetable that has the shape to become long strips is a good candidate.

Technique: How to Make Vegetable Ribbons

Illustration by Claudia Pearson

1. Trim the ends and peel the vegetable if needed.

2. Peel the flesh lengthwise, using a little pressure to make 1 ⁄16 -inch-thick ribbons (thin enough to fold nicely but thick enough not to break).

3. Blanch, if desired (cook for about 1 minute in boiling salted water, then rinse with cold water). But raw is nice, too!


Add vegetable ribbons to pastas or turn them into a salad like in the recipes below.

Get the recipes:

Grilled Salmon with Squash Ribbon Salad

Grilled Salmon with Squash Ribbon Salad

Vegetable RIbbon Pasta

Vegetable Ribbon Pasta

Zucchini RIbbon Salad

Zucchini Ribbon Salad


More Test Kitchen Tips:

How to Fix a Leek

How to Make a DIY Double Boiler

How to Sear Meat Perfectly


Everything is Better with Chocolate

Chocolate Better Quote

If you’re like me, you don’t need a specific holiday to encourage you to eat chocolate. However, when those special holidays do come along, you celebrate them with such dedication and gusto that some people may believe that you truly only save chocolate for special occasions–hah! That being said–high-fives all-around–because today’s the day to go crazy for cocoa, it’s World Chocolate Day!


Spicy Chocolate Wings Do you agree with Jo Brand’s “everything is better if it’s made of chocolate” philosophy? I certainly do! And to prove it, I’m daring you to try our spicy and savory chocolate chicken wings. These Mexican-mole inspired wings combine the earthy flavors of superfood dark chocolate with hot chili pepper to make an addictive, finger-licking good appetizer or party snack. For an added kick of flavor and heat, sprinkle the wings with a touch of cayenne pepper before serving. (Bonus: Chocolate and cayenne pepper are known to boost your metabolism.)

Get the recipe: Spicy Chocolate Wings


More Chocolate:

A Year of Chocolate Recipes

26 of Our Most Decadent Chocolate Recipes

How To Make Truffles at Home [Video] 

#30DaysOfBurgers: Bacon-Burger Melts

Here we are at the end of our “30 Days of Burgers,” and we saved this juicy, mouthwatering burger for the end. Behold this burger beauty–a burger and grilled cheese combo topped with bacon!

Bacon-Burger Melts

Get the recipe: Bacon-Burger Melts

Rach loves burgers and so do we! Celebrate summer grilling season with us by following our burger bonanza! Each day in June, we shared a different, juicy and delicious burger recipe, so you can get creative and never make the same burger twice. Find all of our “30 Days of Burgers” on pinterest.


Stay tuned as we share our Burger Battle Royale featuring America’s best restaurant burgers and top picks from well-known chefs the James Beard Foundation.


Burger Bun-anza:

Rachael’s 25 Most Popular Burgers

Our Ultimate Burger Finder [Tool]

How to Make a Burger Patty [Video] 



Meatless Monday: Terrific Tofu Recipes

Mix up your Meatless Monday meal by adding tofu to the menu! Also known as bean curd, tofu is popular in many Asian countries and is an adaptable, versatile and protein-packed main ingredient–one 4-ounce serving is only 94 calories and has 10 grams of protein. Take a look at a few terrific tofu dishes to try this Meatless Monday!


Get the recipes:

Nutty Tofu Noodles

Nutty Tofu Noodles

This nutty noodle dish is delicious both hot and cold. Make an extra large batch and serve up leftovers for lunch all weeklong.

  Read more

Onion Rings

In honor of National Onion Ring Day, here are some fun facts you probably didn’t know about the one vegetable that makes us cry:


  • The origin of onion rings is not confirmed. Some believe that a 1933 Crisco ad featured in The New York Times Magazine was the start to a deep-fried revolution. Some trust the Pig Stand restaurant chain, founded in Oak Cliff, Texas to be the founder. Nonetheless, A&W is credited with popularizing the novelty, while some people simply think this was a randomly selected day to eat some yummy food. Whose side are you on?
  • Recently, The Riders 4 Relief National Onion Ring Eating Championship Presented by The Warehouse Stean n’ Stein was officially announced! First place wins $700 and a trophy. Time to get your eat on!
  • According to the Guinness Book of World Records, the largest onion ever grown was in Silsden, England at a whopping 10 lbs. 14 oz.


For your next barbecue bash, try out one of our twists on the classic recipe like our Olympic Onion Rings!

Olympic Onion Rings

Get the recipes: 5 Amazing Onion Rings


-Nicole Witko



Instant Expert!: How to Cut an Onion [VIDEO]

French Fry Recipes

Chip Recipes


#RRWhatchaCookin Featured Cook of the Week: @FreckledFoodBeast

Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Weekto appear on our blog and have a chance to be featured in a future issue of the magazine!

RRWhatchaCookin 6_19

This week’s featured cook, Becca van S. got us in the mood to grill out and chill out! We loved her comment on fighting over the dark meat with her hubby and couldn’t agree more with her #foodgasm hashtag more. Bring on the summer grilling!



#30DaysOfBurgers: A Burger Recipe a Day

5 Techniques for Great Grilled Chicken

Past RRWhatchaCookin Featured Cooks


#30DaysOfBurgers: Buffalo Thigh Sliders

This savory and succulent burger is a great gourmet bite in a small juicy package.  You can’t go wrong with a brioche bun and oozing emmentaler cheese. Get ready to delve in!

Buffalo Thigh Sliders

Get the recipe: Buffalo Thigh Sliders 


Rach loves burgers and so do we! Celebrate summer grilling season with us by following our burger bonanza! Each day in June, we’re bringing you a different, juicy and delicious burger recipe, so you can get creative and never make the same burger twice. Find all of our “30 Days of Burgers” to date on twitter or pinterest.



Meatless Mondays: Awesome Asparagus Eats

3 reasons to get your asparagus fix now–before the peak season is over:


1. It has only 5 calories per spear, zero fat and cholesterol, and almost no sodium. Talk about a dieter’s dream!


2. It  is one of the most concentrated veggie sources of protein: 1 cup offers about 10% of your daily protein and fiber needs–a one-two punch that helps keep you full longer, so you can avoid overeating.


3. It has more glutathione–one of the most powerful cancer fighters–than any other fruit or vegetable. Glutathione also helps your body absorb nutrients and slows down the aging process.



Photo by Lisa Hubbard

 Shopping Tip: Look for bunches with tightly closed buds on top–and eat them right away, because the nutrients fade fast.


Get the recipes:

Read more

Flashback Friday: Italian Eats

“One night in Tuscany, I had Risotto Tuscano made with fresh walnuts. It was mind-blowingly delicious! The walnuts were so young and fresh-picked, you could literally crack them with your bare hands. Inside was a walnut unlike any I’ve ever tasted! Check out my take on Tuscan-Style Risotto with Fresh Walnuts.”

– Rachael Ray


  Then try Rach’s always-delicious Spicy Ground Lamb Ragu!


More related links:

The Little Italy’s of America

8 Italian Sauces from Lidia Bastianich

Italian Cooking Tips from the Test Kitchen