I thought we’d all signed off on every use of bacon. I thought Reddit and Epicurious and Epic Meal Time had taught us that bacon goes with everything. But judging by the looks I get at the diner when I dip my bacon in butter, we have not. We apparently have not collectively agreed that bacon, like french fries or baby…
The dairy industry has been fighting for years to get the word “milk” off of the likes of almond milk cartons. Meanwhile, makers of non-dairy milks say that being able to call their product what they like is a free speech issue. Now, it looks like the FDA is planning to side with the cow milkers.
Spending your money on ripe sour cherries is a serious commitment. For me, the promise of cherry pie doesn’t outweigh the pressure to pit and/or freeze several pounds of very expensive fruit before it turns to soup, which happens seemingly overnight—but apparently, the promise of a marinated beet salad sure does.
If you’re visiting New York City for the first time and having your first bagel, it’s certainly cause for excitement and wonderment. How did the baker produce this incredible textural mashup of chewy inside and crunchy outside? It might seem ludicrous to scoop this masterpiece out, leaving behind a sad, hollow corpse.…
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. Today I wish to talk about a wonderful summertime treat: the s’more.
After switching from pancakes to burgers (and back again), IHOP is celebrating its 60th anniversary. And that’s why, today, from 7 a.m. until 7 p.m. nationwide, customers will be able to order 60 cents worth of pancakes.
We all need protein, but meat isn’t the only place to find it. People who swap out animal protein for plant-based alternatives often end up eating healthier diets, but there are a few things you need to know before assuming that plant protein is always healthier.
Most bread is good, but not all bread is good breakfast bread. Though toast is the standard—and biscuits and English muffins are both exemplary—fried bread might be the best bread for breakfasting, particularly hungover breakfasting, both in terms of taste and ease.
If you are a lover of the crunchy and the salty, you have probably, at one point or another, found yourself with various, mostly consumed bags and boxes of chips, crackers, and other snack products. Rather than eat them individually, sad handful by sad handful, you should combine them all to make a snack mix.
Perhaps you thought you were going to make it through the rest of the summer with out me talking about corn yet again, but you thought wrong, pal. In addition to steaming, grilling, and chomping on raw kernels, I am now medium-key obsessed with pickling fresh corn.
When it comes to burgers, I prefer to keep things simple. A thin, smashed patty, a good melty cheese, maybe a little onion, tomato, and pickles. I don’t need fried eggs, avocado, or super thicc bacon. I am, however, very into the idea of cheese mayonnaise, which frankly streamlines my already simple burger even…
If there is one thing I miss about living in the South, it’s being able to waltz into the grocery store and pick up a plastic clamshell of decent banana pudding. Now, if I want a good ‘un, I have to make it myself, and that requires more waiting than I can tolerate.
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 summer vacations, rental kitchens, and the things we bring to make cooking in them easier.
Baking is less about feeding oneself and more about having a hobby, and I tend to gravitate toward dead-simple recipes I can throw together on a whim. Though I have absolutely nothing against perfectly executed pastry, it takes a certain amount of patience to make such, which is why I bake my bounty of summer fruits…
You can eat pizza for a living, if you’re good enough at it—and if you work hard and get to know everyone in the pizza business. Scott Wiener turned his love of pizza into Scott’s Pizza Tours, a growing business conducting food tours by foot and by bus in Manhattan. In this video episode of How I Work, we shadowed him…
Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as tasty casserole creations. Last week’s cookout casserole was one of my all-time favorites, but it’s time to move on, and I think we should move on to something sweet.
Garlic bread is not a complicated concept; it’s bread with garlic on it. But, within those two ingredients alone, there is a lot of room for variation. I’ve tinkered around with both the bread and garlic portions of the pungent carb (butter, however is nonnegotiable), and I have arrived at what I believe to be quite…
Summertime is, to me, synonymous with spicy peanut noodles, which I’ve been making every summer since I was allowed to cook pasta by myself. I love them so much that they almost make suffering through vicious, swampy heat and humidity feel worthwhile. Almost.
A good potato salad should be a marriage of discernible, toothsome chunks of potato in a creamy, starchy dressing. Rather than adding globs of mayo, sour cream, or tahini, the key to that balance of textures lies in using two different types of potatoes.
Sweet summer fruits in buttery crusts are one of the many great gifts of the season, but turning on the oven is—obviously—the opposite of what anyone wants to be during when it’s hot as dick outside.