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My first “serious” boyfriend did not like chocolate. But rather than explain that his choice of milkshake (strawberry) was a preference, he lied and told everyone (including me) that he was “allergic” to cocoa. When I found out the truth (only after we broke up), I felt a little betrayed—like I didn’t know him at all!…Read more...

Ever since I interviewed food journalist Alicia Kennedy about her daily eating habits, I have been longing for tomato toast, a decidedly summer treat that feels out of reach in the middle of February. Big, juicy tomatoes are not in season at the moment—but tiny tomatoes (such as cherry or grape) are juicy, sweet, and…Read more...

We are 10 days away from Valentine’s Day, which is right around the time unimaginative straight men normally take to OpenTable in an attempt to secure a reservation at a “special” restaurant for a “special” evening. This year, we all have a built-in excuse for skipping this entire ordeal, but something (social media)…Read more...

It seems I am always out of something. Today I’d planned to make you a bourbon cocktail called “Game Set Match,” but it’s not going to happen. Though I had the requisite bourbon and Cynar (and a lot of each), I was (somehow) completely out of sweet vermouth, which made me sad. (Just wait until I find out who drank it…Read more...

There are two types of bagel eaters—those who eat their bagels one half at a time, and those who eat them as a sandwich, even if cream cheese is the only filling. If you are a member of the second group (like my boyfriend), the following tiny-but-smart hack is not for you. But if you are a member of the first group…Read more...

Cocktail people love to talk about the importance of clear ice, but not nearly as much is said about cracked ice, which is too bad, because cracked ice is the best ice for chilling your drink.Read more...

I have always been a bit in awe of Alicia Kennedy. Her writing focuses on the intersection of food, capitalism, and ethics, and it’s always thoughtful, beautifully-written, and informative—all without a touch of snobbery. She lives with her boyfriend and egg-loving dog in San Juan, Puerto Rico, where she’s working on…Read more...

Baking bread is an intimidating proposal for many people—and for good reason. There are so many variables at play, only some of which you can control. If you’ve ever found yourself wishing for a bread dough cheat code, I have great news: Such a thing exists, and it’s called a dough conditioner.Read more...

The air fryer is the perfect appliance for the discerning stoner. It’s speedy, with a super quick pre-heat time, and every single frozen treat I’ve put into it comes out crispier than its microwaved—or even baked!—counterparts. Pizza rolls, french fries, frozen egg rolls: All come out of the air fryer golden, hot, and…Read more...

Soup can be a meal, provided it has enough stuff in it, but sometimes the reality inside the can does not match what’s advertised on the outside. This is more easily prevented with homemade soups, but sometimes you don’t add enough stuff initially, or someone eats all the good stuff, leaving you with mostly broth. But…Read more...

Unlike white potatoes such as russets or Yukons, yams and sweet potatoes do not have skins that are pleasurable to eat. Instead of getting crispy, they get tough, with a texture somewhere in-between paper and leather. The insides, however, are quite delicious, and we have the skin to thank for that—it acts as a…Read more...

My booze tolerance has plummeted during the pandemic. It turns out my interest in cocktails is directly linked to my ability to pay a skilled worker to make them for me, which means I haven’t been drinking many cocktails at home, save for the occasional celebratory martini. Read more...

The appeal of “making your own” anything often lies in how customizable the DIY version of that thing is, but ease also plays a role. Homemade peanut butter is, by both metrics, very appealing. You take some peanuts, you put them in a food processor (or high-powered blender), and let the blades do their thing. Minutes…Read more...

If you have an air fryer, you know that it makes bomb potatoes. The super hot air whipping around inside the tabletop convection oven makes short order of a wide variety of spuds: fresh, frozen, and leftover (yes, even leftover fries). Read more...

There’s no bigger baking disappointment than realizing you forgot to soften the butter. In the interest of eating cake as soon as possible, you might start to wonder: Does this butter really need to be room temperature—and if not, can I just melt it?Read more...

“Dry January”—like its sister month, “Sober October”—is marked by a sudden influx of annoying PR emails. Seltzer, soda, tea, and juice brands fill my inbox with all sorts of beverage “recipes” aimed at people who are trying not to drink. Most of them are elaborate, but knowing how to make a fancy mocktail packed with…Read more...

Something primal has awakened in me, and my devotion to the bacon fat lifestyle has been renewed. I don’t know if it’s finally getting a fridge that’s big enough to accommodate my vintage grease crock, or the cold, rainy weather, but something has got me cooking everything in rendered animal fat. My current favorite…Read more...

The best hummus is smooth and creamy, but a lot of homemade hummus comes out much more textured than its restaurant-made counterparts. Unfortunately, the key to truly smooth hummus lies in the removal of the chickpeas’ flimsy little skins. Fortunately, though, peeling them is not hard.Read more...