Chowder Power

Like brisket bourguignon and a kale Reuben.

Put that half-full tub to use with recipes that go beyond the Italian-American classics.

Like Sri Lankan cashew curry and vegan stuffed shells.

Ever wondered what pancakes look like around the world? Epicurious brings together 11 chefs from 11 countries to showcase their pancake recipes. From American buttermilk pancakes to Japanese soufflé hotcakes, discover how cultures around the world transform pancakes into their own mouthwatering delicacy.

We’ve got buldak chicken parm, cheesy broccoli rabe, and a tiramisu panna cotta.

Chef Sébastien Baud, Chef de Cuisine at the French Consulate in New York, breaks down 13 essential French egg recipes all chefs must master–from soft-boiled eggs and oeufs en cocotte to the perfect French omelette, and poached eggs in aspic. Trained in classic culinary school tradition, he demonstrates how to master texture, timing, and temperature to transform one simple ingredient into iconic French dishes.

Like chickpeas in coconut sauce and sweet ’n’ spicy salmon.

From oven risotto with crispy mushrooms to green curry vinegar chicken.

Today on Epicurious, we’ve asked professional chefs Shilpa Uskokovic, Jacob Hadjigeorgis, and Charlie Marshall to give us their unfiltered, honest reviews of some prominent ranch dressing brands found on supermarket shelves. Which ranch packs the most bang for your buck, and which should you avoid at all costs?