I know that Lifehacker is no longer a sister site to The Takeout, but A.A. Newton did an awesome breakdown of multiple ways to cook tofu:

Re: “...thanks to the renewed interest in its Italian cousin...” Judging by the name, bologna is also Italian. I wonder if it exists as something separate from mortadella in Bologna, or if not, why Oscar Mayer chose the name?

I think in Illinois (or maybe just in Chicago), bars are required by law to clean their lines every two weeks. I’ve had two places where this obviously wasn’t happening, but two bad experiences in twenty years is pretty good. Also, as a general rule, brewpubs tend to keep their lines clean, because they brew the beer…

Well played!

I’m not positive, but I think the “trace of lime” in Donkey Chips is the alkiline lime used to treat the corn in making masa, not the actual acidic fruit, so unless you know how to taste what treats the corn, you wouldn’t be tasting lime. Donkey Chips are local to me and they are my wife’s and daughter’s favorite.

I’ve had the chance to try it twice. It was awful both times.

Thanks.

Thanks, and sorry about the owner's attitude.

What is a certified food protection manager? Is this something where a few folks on staff pass an online test so odds are good there will be one in the kitchen at any given moment? Or is this something restaurants actually hire for? Thanks.

Best wishes and best of fortune in whatever comes next! I love your writing and hope that continues to be a part of what you do if you so wish. Thanks for getting me to reconsider Lima beans - I am now a fan.

I want to say there's a third dish associated with the Parker House as having originated there. Lobster Newberg or thermidor, maybe? I stayed there a few times years back and remember there being something on the menu as an entree that was supposed to have started there, and I think it involved shellfish because I…

Also? For the best stuffing, stuff it in the bird! If you are worried about e coli, remove the stuffing while the turkey rests, stick it in an oven-safe dish, and put it in the oven until it reaches the temperature you feel is safe. Compare it to non-stuffed stuffing and welcome to the dark side!

It works that way in the Northeast too, especially in New England school lunches!

I use cornmeal instead of masa, let it cook for 10 minutes or so after adding to the chili (I have many dishes that call for cornmeal, few for masa, so cornmeal is always on hand). That said, this comment is an excuse for me to praise the flurry of helpful articles that arrived beginning late last week — the posting…

That’s very sweet! I was expecting the traditional stone soup story, where the person shows up in the village, builds a fire, starts a pot with water and a stone and announces an intention to make soup from the stone to the disbelieving villagers, and eventually says “If only we had some potatoes, the soup would be…

A stick of butter is 4 oz. in the States, so technically 113.5 grams (or 227 grams for two sticks)

A third alternative to the Pete Davidson or simplified menu explanations for Taco Bell’s increased breakfast sales: Taco Bell put more emphasis on advertising its breakfast, reminding folks that Taco Bell actually offered breakfast. Everybody knows McD’s has breakfast, but they still advertise deals for breakfast…

Under normal circumstances, $6 a box would seem expensive, but in the Chicago burbs these days, your basic Nabisco or Keebler or Salerno cookies are all close to that price or exceed it when not on sale. They’re generally larger containers than Girl Scout cookies, but still -- if you’ve spent the last year paying $5…

It's not that difficult to move food from a takeout container to something not made of plastic before microwaving...

If they’re theorizing that anticipation is playing a role in this, wouldn’t it be less the coffee having these intrinsic qualities and more the thing we’re looking forward to eating/drinking? It could work for booze, candy, etc., right? Just so long as your brain is anticipating the “hit,” as it were, and obviously a…