Using more oil than popcorn kernels - a technique developed by Jessica Koslow, the chef and owner of Sqirl in Los Angeles - gives you an ultracrunchy popcorn with rich flavor. Ms. Koslow prefers grapeseed...
Author: Melissa Clark
Using more oil than popcorn, a technique developed by Jessica Koslow of Sqirl in Los Angeles, yields a particularly crisp and rich popcorn. Here, the kernels are popped, then tossed while still hot with...
Author: Melissa Clark
The beauty of chaat - a category of tangy, sweet, fiery and crunchy Indian snacks - is that it's built for customization. The only common denominator is that alchemy of flavor sensations, often driven...
Author: Maneet Chauhan
This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend...
Author: Yewande Komolafe