• What is your favorite pot? home: 3qt enameled Lodge Dutch oven. work: a 1qt anodized caramel pot

Oh you should! And you should start with River Road Recipes the undisputed GOAT community cookbook, first released in 1959 by the Junior League of Baton Rouge and it is not to be missed. I think the 1st edition is pretty hard to find now, but there are tons of the 25th anniversary (1975) edition on eBay for cheap. 

I still remember the shock of being a kid and flipping through our little community cookbook only to discover my saved-and-sanctified grandmother talking about how much we all just adore her famous hot fudge sauce every Sunday afternoon. What? I didn’t have homemade hot fudge until I was 30.

This exactly. Plus sugar. Sugar is amazing but she’s a harsh mistress who will ruin everything you ever loved if you don’t cater precisely to her extensive and everchanging whims. (which, tbh, same.)

I mean you can’t go crazy with it, but as long as you’ve got a good percentage of high-proof alcohol in there, you’ve got some wiggle room. Ethanol evaporates at a much lower temperature than water and doesn’t aid in gluten development so it’s like your little safety net. You can accidentally overshoot it a bit (15%…

I see what you’re saying. Frida’s personal image is so fetishized in white American culture that I honestly didn’t expect much from her being turned into a literal Barbie. I wish they’d gone a little farther because I think they could’ve gotten away with it and helped normalize disabled bodies without it being A…

I think your pie looks lovely and homey, and it’s definitely not underbaked, which to me is the biggest crime committed against a flaky crust. Also, if the original recipe didn’t give you explicit instructions to temper the hell out of your eggs then that’s on the recipe, not on you.

I don’t really feel any kinda way about the image rights or that they got the costume wrong, because it would be super expensive to properly and respectfully manufacture an accurate reproduction of one of her ceremonial huipiles and for some reason I feel that in this case biffing it completely is better than straight…

For me it comes down to whether a cuisine is driven more by technique or ingredients. If you’re technique-driven (most Western European and several East Asian cuisines) then local is going to give you the truest expression of the cuisine’s essence. If it’s ingredient-driven (a lot of regional Mexican and Central…

Have you gotten into Mexican wines yet?

https://www.theroot.com/a-word-about-louis-farrakhan-and-tamika-mallory-1823607435#_ga=2.235689537.173462749.1519966338-1999010225.1519073085

“That’s my alias, the black AoB-Skrillex.” He was referring to AoB, the electronic soul duo, and not Ace of Base

Lisa Bonet is one of those people who I just want good things for. Like, anyone else (except for maybe Serena Williams) who got to be THAT beautiful and get it from Lenny Kravitz AND Jason Momoa on the regular would make me die of jealously, but for her I’m just happy and want her to thrive and bless the world with…

A lot of us who normally run adblocker whitelist The Root vertical because we want them to get paid and prove to Univision/whoever that a black-centric site can get those clicks, but yeah, the OJ ads aren’t my favorite.

I’ve been telling people for years that Spain is the most racist place I’ve ever been (and I’ve lived in the American South!) but of course my white friends are like “But it seemed fine to us!”

I spent the first 5 years of my culinary career reverse engineering “secret” recipes my bougie grandmother refused to give me. Turns out she didn’t want anyone to know they were pretty much all back-of-the-box hits from the 50's-70's.

Really, at least with baking recipes. It doesn’t mean they’re all going to be failures, but it’s not like with America’s Test Kitchen where as long as you follow the directions everything should always turn out at least pretty okay.

There were also practical and political reasons, at least in England.

If it’s a fox there will probably be a pretty robust scent. Not skunky, but skunk-adjacent.

Please, never blame yourself for a failed Martha Stewart website recipe. They are FAMOUS for not testing their recipes and they’ve got some real clunkers in there.