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Photo: mattburchell (Shutterstock)Of all the bakery-style bread products you can make at home, bagels might be the most intimidating. They really shouldn’t be. The dough is easy to handle and very hard to mess up; with the right recipe, even your first attempt will taste 10 times better than anything you can get out...

Photo: Claire LowerIf you are familiar with even half of my deal, you know that I’m very into corn. I will eat it off the buttery cob. I will eat it raw. I will eat it pickled. I will eat it after it’s been soaked in calcium hydroxide (at which point it becomes “hominy.”) I will drink it. I don’t think I’ve ever enc...

Photo: Claire LowerUncrustables hit the freezer section of nearly every major grocery store before I hit puberty, but I didn’t have one until yesterday afternoon. Though I hated bread crusts as a kid, I also had an aversion to jellies, jams, and any food that jiggled—but the real stumbling block was my mom’s aversio...

Photo: inewsfoto (Shutterstock)I am far more likely to over-season food than under-season it. I love salt, probably more than most, and every once in a while the salt shaker gets away from me. Unfortunately, once that sodium chloride hits your food, it’s very difficult to remove (especially if you’re making a sauce,...

Recently, I have been ending my evenings with an episode or three of The Sopranos. It’s my first time watching the series, and I am (obviously) a fan. My favorite character? The pasta—or, as my Connecticut-born, half-Italian boyfriend calls it, the “macaroni.” Depending on the season and episode, the macaroni can ge...

Photo: AS Food studio (Shutterstock)Stock and broth are very similar liquids, and can be used interchangeably in many recipes without incident. There are, however, a few key differences between them, the primary being a matter of bones.In its simplest form, broth is the liquid meat was cooked in. There are vegetaria...

Photo: Claire LowerMy father has many chickens, all of them named after his favorite church ladies, and those hens have been laying. This means I have been on the receiving end of steady stream of beautiful fresh eggs with the most intensely colored, golden yolks, and they have ruined me for grocery store eggs.The e...

Photo: istetiana (Shutterstock)Whether or not you have any interest in college basketball, you may be interested in following at least some of the results of this year’s tournament. That’s because every time a March Madness game goes into overtime, Buffalo Wild Wings is giving away free wings. Here’s what to know ab...

Photo: A.A. NewtonBuffalo cauliflower “wings” are a vegan junk food miracle, but making your own is a different story. If deep frying is a dealbreaker, your options are either sad, soggy “oven fried” versions or abstaining entirely. What’s a frying-averse vegan to do when the craving strikes? Easy—just buy a bag of ...

Photo: Deutschlandreform (Shutterstock)Every March, over 60 college basketball teams are matched in a nationwide tournament. March Madness has been a tradition since 1908, during which people from around the country assemble their “brackets,” make bets, and root for their favorite teams. In 2019 March Madness had a ...

It would surprise most people to know that my bologna-loving self is really good at making delicious salads. Even self-proclaimed salad haters have been wooed by my artfully arranged piles of leaves and stuff. As one might expect, I have many strategies, tips, and tricks for making special-tasting salads, and I would…Read more...

I will not eat chili the same day it is cooked. It’s not fair to the recipe, and it’s not fair to me. The same goes for stews, most braises, and (ideally) any meat-based pasta sauce. I don’t just let these things “rest” for a mere half hour nap; I let them get that good REM sleep.Read more...

Mere days after maligning potato chip mashed potatoes, I’ve logged my happy ass back on to extol the virtues of Smartfood popcorn grits. This may seem hypocritical, but there’s one key difference between the two: the grits are good, while the mashed potatoes are bad.Read more...

I don’t present as someone overly concerned with plating or presentation, but I absolutely despise splatters on the side of my soup bowl, at least until I start eating my soup. Sure, one could “wipe them away,” but that can leave a trailing smear of soup, stew, or chili, which is almost worse. Read more...

Chili is a perfect cold-weather food, yet it has been two entire months since the last installment of the Skillet Chili Cook-Off, which featured the chaotic-yet-surprisingly-delicious Pizza Chili. I have excuses, of course—I was moving, and Christmas happened—but the important thing to focus on is that we’re back with…Read more...

As soon as I said, “I don’t see why anyone would want to eat okra,” the music seemed to stop, the crowd turned to stare, and I heard the crash of glasses hitting the floor. The nearest exit was not near at all, and I had made a huge mistake. Luckily, I was in New Orleans and was subsequently schooled by an auntie who…Read...

I am a bit of a grilled cheese purist. I like mine on white bread, slathered with butter (not mayo), and filled with gooey, processed American cheese. A good havarti is also acceptable if the mood dictates a touch of luxury, but harder, acidic cheeses like cheddar or parm are not allowed—unless you’re putting them on…Read more...

I like Super Bowl Sunday for one thing: the food. I am not an avid sports fan in general, and football is the game I know the least about. Despite this, every year I look forward to enjoying a whole lot of food (and getting excited about whoever is winning). And sure, maybe we’re not going to big parties this year…Read more...