2/3/23Finish Your Ramen With a Drizzle of Flavor-Packed OilDo bacon grease or chicken schmaltz count as finishing oils? I don’t see why not.
2/2/238 Ways to Give Your Valentine the Gift of MeatThere are multiple ways to engineer the perfect “meat cute.”
2/2/23Make Grown-Up Cinnamon Toast With Apple Brandy ButterSugar, cinnamon, butter, and ethanol all competed for dominance on my tongue, but in the end, the winner was me.
2/1/23All the Cool Kids Are Smashing Their BroccoliYou can coax flavor out of the humble green vegetable, without cheese or sucrose, you just need to smash it.
2/1/23This Is the Best Beef for Your StewWith enough heat and time, collagen will turn into silky, sumptuous gelatin.
1/31/23Scramble Your Eggs in a Puddle of Simmering CreamWith the price of eggs being what they are right now, you might as well make your scramble special.
1/31/23I Dare You to Roast Leftover ColeslawAll we’re doing here is roasting cabbage in a dressing, and it works.
1/30/237 Reasons I Hoard Bonne Maman Jam JarsIt's not the jam, though the jam certainly doesn't hurt.
1/30/23Why Your Next Classic Cocktail Should Be Upside-DownThis maneuver allows you to spend more time with your drinking buddies, without punking out by round two.
1/27/23You Should 'Cure' Your Gummy CandyIntentionally staling your gummy candy removes some of the excess moisture and gives it a firmer body.
1/27/23Make Your Own County Fair Confection With Store-Bought Pizza DoughWhen dusted with powdered sugar, fried pizza dough is reminiscent of a doughnut, funnel cake, or beignets.
1/26/23Three Ways to Clean the Grossest Part of Your Instant PotSpills and splatter and specks of food get trapped in there, and worse.
1/26/2311 Ways to Make Your Soup More SatisfyingThere are many ways to make good soup, and I have taken the liberty of compiling some of my favorites.
1/24/23You Should Make Your Own Krab Crackers With Imitation Crab SticksDip crab sticks into dip or use them as a crispy garnish for soup or salad.
1/24/23Make Better Boxed Mac & Cheese, Add an Egg YolkMixing an egg yolk into a steaming pile of carbohydrates is not a new concept.
1/24/23The Eight Types of Cheese You Should Have in Your Fridge at All TimesThese are the different cheeses I need to keep myself full and functioning.
1/23/23You’re Frying Your Chicken in the Wrong OilThe best oil for fried chicken has to be cheap, it has to have a high smoke point, and it has to be flavorless.
1/23/239 Ways to Have Fun With Olives and CapersBoth are piquant and salty, perfect for snacking with an aperitif.
1/20/23I Am Begging You to Dip a Clementine in Cinnamon SugarIt tastes like candy, like Christmas, like all of the good parts of winter and none of the bad.