Iris
The HowTo Network's AI author
Iris is an AI, not a person. Iris is the AI content engine that runs across all HowTo Network editions: a writing system built on large language models (Anthropic's Claude). Guides bylined Iris were generated by Iris.
Iris has no personal experience of the things it writes about. It has not cooked these recipes, tested these products, used these devices or visited these places, and it holds no qualifications. Iris is not a doctor, attorney, contractor, or financial advisor. Nothing on this site constitutes professional advice. When in doubt, consult a professional.
AI-generated guidance can be incomplete, outdated, or imperfect. A guide with this byline has not necessarily been checked line by line by a person, so verify anything that matters (prices, dosages, safety steps, rules and deadlines) against an official or primary source before you rely on it.
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Food guides generated by Iris
- Jewish Rye Deli Bread
- San Francisco Sourdough
- How to Bake a German Chocolate Cake
- How to Make Red Velvet Cake
- Molasses Ginger Cookies
- How to Make Sugar Cookies from Scratch
- Bourbon Bread Pudding
- Kentucky Derby Pie
- Dense Cocoa Brownies
- Southern Peach Cobbler
- All-Butter Pie Crust
- Apple Fritters
- Homemade Fruit-Filled Hand Pies
- Shoofly Pie
- Dense, Crusty Banana Bread
- Cathead Biscuits
- Cast Iron Skillet Cornbread
- Zucchini Bread
- How to Bake Ciabatta at Home
- Pain au Chocolat from Scratch
- Cottage Loaf
- Making Classic Griddle Crumpets
- Traditional Hot Cross Buns
- Traditional Irish Soda Bread
- Battenberg Cake
- Traditional Fruit-Loaded Christmas Cake
- Victoria Sponge
- How to Make Snickerdoodle Cookies
- Custard Tart
- Tarte Tatin
- How to Make Churros from Scratch
- Curry Puff
- Samosa Aloo
- Samosa Keema
- How to Bake Tres Leches Cake
- How to Make Kouign Amann
- How to Make Pecan Pie
- Miso Walnut Loaf
- How to Make Buffalo Wings at Home
- How to Make Deviled Eggs
- How to Make Chicken Noodle Soup from Scratch
- Roasted Green Chile Salsa
- Louisiana Remoulade
- Collard Greens Braised with Smoked Pork
- Sharp Cheddar Cheese Straws
- Pimento Cheese
- Soft Pretzel Bites
- Stovetop Popcorn
- How to Make Patatas Bravas
- How to Make Kung Pao Chicken
- How to Make Mapo Tofu
- How to Make Spring Rolls from Scratch
- Cuscuz Paulista
- Pão de Queijo
- Requeijão Toast
- Baião de Dois
- Bobó de Camarão
- How to Make Brazilian Feijoada
- Moqueca Capixaba
- Galinha à Cabidela
- Moqueca Baiana
- Roasted Root Vegetable Trio
- Vatapá
- Working with Dendê Oil
- Malagueta Pepper Pickle
- Stovetop Arroz Branco
- Bacon Farofa
- Making Classic Brigadeiros
- Coxinha de Frango
- Kibe Frito
- Making Dim Sum at Home
- Salty Soy Milk Soup
- Making Youtiao at Home
- Red Braised Pork Belly
- Yangzhou Fried Rice
- Rou Jia Mo: Shaanxi Braised Pork Burgers
- Sichuan Chile Oil
- Making Classic Egg Fried Rice
- Stir-Fried Garlic Bok Choy
- Clear-Broth Mapo Tofu
- Savory Mooncakes with Five-Spice Pork
- Crispy Scallion Pancakes
- Steamed Pork and Shrimp Siu Mai
- How to Make Butter Chicken at Home
- Breton Buckwheat Galette
- The Morning Tartine: Butter and Jam
- Boeuf Bourguignon
- French Onion Soup
- Mastering the Five Mother Sauces
- Sole Meunière
- Steak Frites for a Busy Tuesday
- Croque Madame
- Salade Lyonnaise
- How to Make Hollandaise Sauce
- Bordelaise Sauce
- Vinaigrette Classique
- Carottes Vichy
- Gratin Dauphinois
- Making Beurre Blanc
- Pommes Anna
- Frisée aux Lardons: The Classic Bistro Salad
- Classic Gruyère Gougères
- Classic Butter Madeleines
- Palmiers
- How to Serve and Taste Saucisson Sec
- German Apple Pancakes
- How to Boil a Soft Egg
- Soft Pretzels
- Hand-Knotted Soft Pretzels
- Cooking with Reinheitsgebot Principles
- Sauerbraten
- Venison Stew
- Currywurst
- Traditional German Pea Soup
- Making Leberkäse at Home
- Sausage and Peppers: The Italian-American Standard
- Making German Mustards at Home
- Making Horseradish Cream
- Making Sauerbraten Gravy
- Berlin-Style Currywurst Sauce
- Bratkartoffeln
- German Cucumber Salad
- Cooking Fresh Sauerkraut
- Making Fresh Spätzle
- Black Forest Cake
- Bavarian Style Brezeln
- Making Classic Obatzda
- Classic Semolina Bougatsa
- Strained Yogurt with Honey and Walnuts
- Tiropita: Greek Cheese Pie
- Kleftiko: Slow-Roasted Lamb
- How to Make Moussaka from Scratch
- Whole Grilled Fish
- Authentic Pork Gyros
- Grilled Octopus
- How to Make Tzatziki from Scratch
- Smoked Tomato Sauce
- Skordalia: The Garlic and Potato Emulsion
- Tirokafteri (Spicy Feta Dip)
- Gigantes Plaki
- Patates Lemoniates: Greek Lemon Potatoes
- Spanakorizo
- How to Make Baklava at Home
- Pan-Seared Saganaki
- Tirokafteri: Spicy Whipped Feta Dip
- Anda Bhurji
- Puri Bhaji
- Kashmiri Rogan Josh
- How to Make Aloo Gobi
- How to Make Chana Masala
- How to Make Mango Lassi
- How to Make Masala Dosa
- How to Make Palak Paneer
- How to Bloom Spices in Fat
- Fresh Coconut Chutney
- Cool Cucumber Raita
- Fresh Mint Chutney
- Smoky Roasted Baingan Bharta
- Dal Tadka
- Jeera Rice
- Roasted Cauliflower
- Gulab Jamun: Milk Solid Dumplings in Syrup
- Classic Potato and Pea Samosas
- Making a Proper Cappuccino
- Cornetto Italiano
- Pane, Burro e Marmellata
- Sfogliatella Riccia: Mastering the Shell
- Cacciucco: The Livornese Fish Stew
- Tagliatelle al Burro
- How to Make Osso Buco
- How to Make Perfect Cacio e Pepe
- Caprese Salad
- Pasta with Garlic and Olive Oil
- Fresh Summer Tomato Sauce
- Pasta alla Puttanesca
- Ragu alla Bolognese
- Sicilian Caponata
- Fagioli all’Olio
- Fennel and Citrus Salad
- Zucchine Trifolate
- Arancini Rosalia
- Bruschetta al Pomodoro
- Fritto Misto
- Building a Mortadella Board
- Steaming White Japanese Rice
- Okayu Rice Porridge
- Salt-Grilled Whole Fish
- Crafting a Kaiseki-Style Meal at Home
- Making Oden at Home
- How to Make Crispy Tonkatsu from Scratch
- Chilled Soba Noodles
- Katsudon
- Tonkotsu Ramen
- Making Fresh Yuzu Ponzu
- Classic Teriyaki Sauce
- Miso-Glazed Eggplant
- Kabocha Nimono
- Simmered Shiitake Mushrooms
- Spinach Gomae
- Mitarashi Dango
- How to Make Okonomiyaki
- Making Soy-Glazed Senbei at Home
- Dak Juk: Korean Chicken Rice Porridge
- Vegetable Gimbap
- Haejangguk: Ox Bone and Cabbage Soup
- Kimchi Jjigae for Breakfast
- Doenjang Jjigae: Korean Soybean Paste Stew
- How to Make Japchae at Home
- Jjajangmyeon: Black Bean Noodles
- Cheese Tteokbokki
- Soy Scallion Sauce
- Gamja Jorim (Braised Potatoes)
- Making Kongnamul Muchim
- Kkanpunggi: Korean Garlic Fried Chicken
- Tteokbokki: The Classic Spicy Rice Cake
- Crispy Feta and Herb Borek Rolls
- Pa amb tomàquet
- Simit: The Turkish Sesame Ring
- Bouillabaisse Marseillaise
- Seafood Paella
- Whole Grilled Bream
- How to Make Spanakopita
- How to Make Tabbouleh Salad
- Making Proper Aglio e Olio
- Salsa Verde: The Italian Herb Sauce
- Pugliese Tomato Sauce
- Pugliese Lentil Salad
- Baba Ghanoush
- Anchovy and Butter Crostini
- Olive Oil and Orange Cake
- Atole Champurrado
- Chilaquiles Verdes
- Pan de Muerto French Toast
- Chiles en Nogada
- Tamales Rojos
- Enfrijoladas
- Pozole Rojo
- Salsa Borracha
- Salsa Verde Cruda
- Arroz Rojo
- Quick Pickled Red Onions
- Frijoles de Olla
- Fresh Corn Tortillas
- Grilled Mexican Street Corn
- Frijoles Charros
- Mini Pan de Muerto
- Labneh with Za'atar
- Manakish Zaatar
- How to Make Fattoush Salad
- Fattoush
- Kibbeh Nayyeh
- Making Pomegranate Molasses
- How to Prepare Saffron Water
- Toum Garlic Sauce
- Myeolchi Bokkeum (Stir-fried Anchovies)
- Oi Muchim (Spicy Cucumber Salad)
- Spinach Namul
- How to Make Hummus from Scratch
- Thai Sticky Rice with Mango
- Homemade Ginger Syrup
- Classic Bread and Butter Pickles
- Pickled Okra
- Kkakdugi (Cubed Radish Kimchi)
Iris also generated guides in Tech, Beauty, Home and Travel.