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The dough boy goes down! What we learned from 3 decades of Epicurious recipes

  • 1 min to read

The recipes and cooking methods we seek out, aren’t dictated by a handful of food editors standing over a butcher block in some secretive Manhattan test kitchen.

Our national palate is made up of ever-shifting demographics, the latest nutritional information (and misinformation), the byproducts of chef worship and food TV.