That's the Ethiopian restaurant on Broadway. You're probably thinking of Furama up the street.

I'd like to find out more about this pretzel salad, actually.

This would be true if indeed Jollibee paid us to write it. Sorry to tell you, it's not. (And did you actually read the story? I wasn't all that impressed by it.)

Head to Seafood City (where the Jollibee is located). Go to Grill City or Crispy Town in the food court. Point to whatever looks great. (At CT I'm partial to the fried chicken skin and crispy pork hunks).

Just take out the bacon fat and substitute with an equal amount of brown butter. So, 1 1/2 sticks of butter total.

Her desk drawer is full of amazing spice blends that we use for soups and sandwiches. It's one of the perks listed on the Onion Inc. employee's handbook.

Just did. Thanks.

Banned that dude

Serious Eats is a terrific site. It also has more than a dozen staffers. I'm running the section solo.

Or look at it another way: We're seeing a lot of food enthusiasts/non-AVClubbers visiting our site for the first time.

James Beard Award-winning chef Paul Kahan, the founder of a Chicago cooking school, the author of The Food Lab, a longtime food writer, home-cooking enthusiasts… cooking tips aren't exclusive to only those who've served on the line.

Non-professional chefs don't cook, of course.

First off, and I mean this with no facetiousness, it's great that you have a professional chef for a mother — I wish I did (though I'd probably never see her). More importantly, who says the minutiae of perfecting a dish and the joy of its discovery are mutually exclusive? The whole conceit of this feature is maybe…

I'm not sure that you
Dear A.V. Club commenter
Know how haikus work

The question isn't so much whether endocannibalism happened or not — there's evidence saying it did, particularly with indigenous tribes in South America — the operative word is "commonplace." Was this a widespread practice? Certainly not.

We didn't say that there's no difference. It's about how certain beverage makers label what you consider ginger ale as "ginger beer," because it sounds fancier to consumers.

Not a whole lot of commercially available alcoholic ginger beers outside of Crabbie's. The best course of action (as always) is just to add your own booze.

I've been cooking turkeys for 12 years straight before switching over to chicken. I followed the Jamie Oliver method of inserting the stuffing between the breast meat and skin — this allows the dark meat to catch up cooking with the insulated breast meat. So cooking a turkey has never been a problem. Texture and…

How can anyone resist you just dangling your bouche out there for all to see?

Stay tuned tomorrow at Supper Club. We've got a longish post on Thanksgiving side dish recipes from food writers/chefs that could be explained in 100 words or less.