Cook’s Illustrated claims that there is less water intrusion - and so less starch left in the cooking water - and that the taste is earthier.

Once you dramatically swing the bag over your shoulder and plop it on the kitchen table, you have to peel them. Peeling potatoes is used as a form of punishment at boot camp in basically every movie.

For me, the joy of eating canned bread is partially in the nostalgia and the flavor. But mostly, it’s in the purity of eating bread that’s shaped like a can.

I make a horseradish cream sauce that is, essentially, its own food group.

My version of “good” mashed potatoes utilizes well-scrubbed skin-on Yukon Golds, and I have to admit, the first time peeling whole hot potatoes was a royal PITA. (This is a Cook’s Illustrated recipe for Garlic Mashed, and keeping the skins on makes for tastier potatoes and helps keep more of the starches in the…

I’m not sure about what is my favorite Kit Kat flavor, I just know I bought a BUNCH of them back from York when we visited last year to give to friends. The Peanut Butter one was pretty good - I want to say we enjoyed the Cheesecake flavor, but it doesn’t seem to be on the website, so maybe I’m misremembering? I ended…

Ooh, I’ll have to look for that one!

Izzy’s Ice Cream in the Twin Cities is absolutely worth waiting in line for.

I love the Myojo noodles.  I usually use the Hiyashi Chuka version that come with a really great sesame sauce for tossing, but the one or two other types I’ve tried have been tasty with solid noodle texture.

After having a stand-alone Yorkshire pudding on a trip to England, I became obsessed with how it was very much like a popover, but was more stable on the plate.

I just posted - I am a capable cook and baker, but pie crusts just never turn out.

Pie crust.  It doesn’t matter what I do, I never ever seem to get it right. I am, however, a total pro at Apple Crisp and Shepherd’s Pies. 🤣

Depends on the soup, I think.

First, only Allison mentioned Shrimp Toast - a deep fried wedge of shrimp-toast is one of my absolute favorite guilty pleasures.

I would like to note that nearly 6 years ago, guest Foodspin writer Eric Sollenberger posted his family’s pork dumpling recipe and it is god-damn perfection. In fact, I will make a batch of the meat, make dumplings, and with the rest of the steamed meat, I will then make pork fried rice the next day. (Well, okay, I…

Yep, this.

I was one of my Mom’s primary caregiver during her colon cancer. She loved food and cooking, so it was a particularly cruel cancer for her to get. Sometimes we’d just go to her Wegmans so she could shop for ingredients for me to cook with for my Dad.

I just bought some of those Souper Cubes which help you freeze stuff in 1 or 2 cup portions, depending which trays you buy.  It is a godsend for making a big batch of stew or sauce and then having it in easily reheatable single servings for down the line.

I am so sorry. Pancreatic cancer is such a monster and I feel like there is neither enough awareness about it or testing for it.

When my Mom was diagnosed with her “Beyond Stages” cancer, one of the first things she started to do was teach my Dad some basic recipes. Because he really couldn’t cook much at all. Since I was there helping out, I was brought into the teaching process, and my Dad was all, “Yep, tell me what I’m doing wrong.” Which…