I think I speak for all Americans (except Mike Pence) when I say: what the heck is the point of non-alcoholic beer? But it turns out to be popular in Europe as a sports drink. Which, to be fair, is no weirder than the way a lot of athletes here swear by chocolate milk.
Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. This week I want to talk about traveling, and the role food plays in your trip planning.
Life has taught me to expect very little from February, the worst month, but this one has been especially bad. It’s important to savor the bright spots as they crop up, even the tiny ones and, though this month is riddled with crises on the micro and macro scales, I finally got to eat kohlrabi pizza after weeks and…
Most of us will only get to live into our 70s, so raise your hand if you’re jealous of 100-year-olds blowing out their birthday candles and delivering some sage advice about how to live a long and happy life. A study called the 90+ study aims to collect data on the oldest oldsters, but the results do not, as has been…
On the surface, working from home would seem to give one unparalleled control over one’s diet. Not only do you control your schedule, but you’re right there with your fridge. What could possibly go wrong?
Tips and tricks come at you when you least at expect them. Just last week, I was unwinding from a hard day of hacking food with an episode of the new Queer Eye, when food expert/T-shirt aficionado/new Ted Allen, Antoni Porowski told whatever straight dude he was working on (they all blend together) that a little…
Hello everyone, and welcome back to Will It Casserole, the column where we see what meals, dishes, and cuisines can be re-imagined and transformed into casseroles.
I’ll usually be the first to tell you that you should dive into real local cuisine when you travel to another country. It’s one of the most important aspects of a culture. But I’ll also be the first to tell you that you should totally hit up fast food chains in other countries. They’re awesome! If you have, what’s…
Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as delicious casserole creations. This week we are finally making the burrito casserole suggested by one very clever commenter, and we are the better for it.
If we learned anything from LadyDoritoGate, it’s that women hate dumping chip crumbs into their wide-open mouths. But maybe this has nothing to do with keeping up appearances; maybe these savvy women are saving the crumbs for clever, delicious uses.
There’s no ethical consumption under capitalism—even gummy bears aren’t safe—but I’d like to think most people try to eat ethically where they can. If you are one of those people, you should delete all those super convenient delivery apps on your phone.
The molten chocolate cake may have had its heyday in the 90s, but I’ll be damned if I’m going to stop making and eating them. Maybe it’s because they were the first “fancy” dessert I ever made in an attempt to impress another human, but I associate them pretty firmly with cliche romance, which is what makes them…
Whether made with cheese or chocolate, fondue has a kind of cheesy, finicky reputation. But in spite of its kitsch, dipping bits of food in gooey, melted fromage or dark, liquid chocolate makes for a fun, flirty, surprisingly low-effort meal.
Cheap beer gets a bad rap, but I’ve been choosing it over the fancy stuff more and more these days. Unlike heavy IPAs, generic lagers don’t compete with food or give me a hangover, and they’re an absolute joy to cook with.
We eat a lot of ultra-processed food, and these foods tend to be sugary and not so great for us. But the problem isn’t necessarily the fact that they’re ultra-processed. This is a weird and arguably unfair way to categorize foods, so let’s take a look at what “ultra-processed” really means.
Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. Valentine’s Day is rapidly approaching, and I want to hear all about your plans, or lack thereof.
Valentine’s Day is a holiday that can’t escape symbolism and, besides hearts, roses are the most recognizable supposed sign of love and affection associated with February 14th. You can give a dozen or so, sure, but if you like your gifts to be a little more edible, consider working a little rose water into your…
Hello sous-vide friends, and welcome to a brand new topic-picking session for Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator.
A good friend of mine has Celiac disease, which means he can’t eat any gluten. While eating “gluten-free” has for some reason turned into the hip thing to do in recent years, for him it’s a serious health concern that makes going out to eat or grocery shopping a whole ordeal.
Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we’re making a sexy little dish that’s impressive without requiring a whole lot of effort on your part: sous-vide lobster tails.