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How to Collect, Store, and Cook With Bacon Grease How to Collect, Store, and Cook With Bacon Grease

One of my most prized possessions is the grease crock I inherited from my grandmother. Every morning she made bacon—which was basically every morning ever—she would remove the strips of fried cured pork, then unceremoniously dump the rendered fat into the crock, along with all the little burnt meaty bits. The crock…

What Does It Mean to 'Stir Frequently'? What Does It Mean to 'Stir Frequently'?

If you are one to get caught up in details and definitions, cooking from recipes can kick the pedantic portion of your brain into overdrive. Words and phrases that are intuitive to more seasoned home cooks can prove utterly mystifying to newbies, particularly those related to the construct that is time.

Sprinkle Ramen Powder on French Fries Sprinkle Ramen Powder on French Fries

I am a worldly woman of much class, which is why one of my favorite things about traveling is seeing what the local talent at international McDonald’s have to offer, particularly in terms of dipping sauces and McFlurry options. I’ve dined on Cadbury McFlurries in England and dipped my nuggets in La Sauce Curry in…

You Should Brûlée Your Next Glazed Doughnut You Should Brûlée Your Next Glazed Doughnut

A good doughnut does not rely on gimmicks, but a gimmick can help out a subpar doughnut. It doesn’t matter how artisanal or renowned a doughnut shop is, if they can’t produce a decent plain, yeast-risen, glaze doughnut—without covering it in distracting ingredients—they are not a good doughnut shop.

Squirt Your Thirst With This Rum Cocktail Squirt Your Thirst With This Rum Cocktail

Last weekend, Sunday lived up to its name, and I was able to enjoy a few cocktails in a sunny cocktail bar in southeast Portland. I started with a coconut gin negroni and, while sipping on that, a sassy little number with Squirt (one of my favorite sodas as a youth) caught my eye.

How to Turn Split Pea Soup Into a Casserole How to Turn Split Pea Soup Into a Casserole

Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as casserole creations. It’s been a while since we’ve casseroled together, and this split pea soup situation is truly a return to form.

Celebrate Pi Day With Our Favorite Pie Tips Celebrate Pi Day With Our Favorite Pie Tips

Ah, Pi Day. A day that combines two things I love in theory but have more trouble with than I’d like to admit—baking and math. Oddly, I got into cooking by baking pies to help deal with the stress of taking calculus in college, and clearly one stuck a little more than the other. (Hint: My life no longer requires…

I'm Pastry Chef Stella Parks, and This Is How I Eat I'm Pastry Chef Stella Parks, and This Is How I Eat

Stella Parks—aka “the BraveTart”—knows more about cake than most people know about anything. She has the CIA training and the restaurant experience, but it’s her attention to detail and infectious enthusiasm for American desserts that makes her recipes not only technically great, but downright joyous. And while…

Don't Use a Bristle Brush to Clean Your Grill Don't Use a Bristle Brush to Clean Your Grill

Burgers are good, but burgers with bristles in them are decidedly not. It turns out that the small, coarse, poke-y bristles on BBQ bristle brushes can fall off the brush and get stuck in your food, potentially lodging themselves in your throat and tongue. This is, obviously, not ideal.

Brie Butter Is the Best Compound Butter Brie Butter Is the Best Compound Butter

You know that scene in Twin Peaks where Jerry Horne comes in raving about brie and butter sandwiches? That was me last night, except I was raving about compound butter, and I was talking to my cat.

Cook Garlic Before Adding It to Your Sous-Vide Bag Cook Garlic Before Adding It to Your Sous-Vide Bag

The words “that’s too much garlic” have never escaped my lips. Garlic should be added with wild abandon to recipes—one should double, if not triple the suggested amount—but, if that recipe is of the sous-vide kind, you should definitely, without a doubt, cook the garlic before it goes into the bag.

Learn How to Make Perfect Cheese Plates Using This Instagram Account Learn How to Make Perfect Cheese Plates Using This Instagram Account

I am passionate about cheese plates. Not only are they filled with delicious cheese for me to eat, they’re fun to look at. A good cheese plate is a study in flavor equilibrium, but a truly excellent cheese plate is arranged in a visually pleasing, inviting manner. This Instagram account can teach you how to achieve…

Turn Sad, Stale Biscuits Into Delicious Croutons Turn Sad, Stale Biscuits Into Delicious Croutons

Yesterday morning, I decided to bake the remaining biscuits I had purchased for this article about red-eye gravy. My boyfriend was hanging out and, since he is a dude who works in construction, I assumed he would eat at least two of the four. I baked them and offered him one—with ham—only to be told he “doesn’t like…

Stop Calling Vegetable Planks 'Steaks' Stop Calling Vegetable Planks 'Steaks'

I do not have a favorite food. In fact, I’m not sure how I would even go about classifying such a thing, as what I want to eat varies quite a bit depending on the situation I am in. But there is one food I have consistently eaten with enthusiasm from the moment I grew in teeth until now, and that food is steak.

Turn a Can of Black Eyed Peas Into a Hearty Stew Turn a Can of Black Eyed Peas Into a Hearty Stew

I’d never thought I’d say this, but I am fairly obsessed with canned black eyed peas. They make a great hummus, yes, but they’re also the perfect base for an extremely filling, surprisingly delicious stew that comes together in under 15 minutes.

How to Make a Cachaça Cocktail That Isn't a Caipirinha How to Make a Cachaça Cocktail That Isn't a Caipirinha

This week, while rearranging my bar cart, I rediscovered a bottle of cachaça, which I had only ever used to make the iconic caipirinha. It’s a great drink, but I hate monotony, even in my cocktails, which led to me searching the internet for other, non-caipirinha uses for the Brazilian sugar cane spirit.

Skip Straight to the Recipe With This Chrome Extension Skip Straight to the Recipe With This Chrome Extension

A very common, almost tired complaint you hear about recipe blogs is that it takes too long get to the actual recipe. Usually, doing so requires scrolling past a story involving at least one elderly matriarch, a note on a husband’s manly appetite, and six photos of the same bowl of soup. (Sometimes there is also a…

Use Stale, Leftover Coffee to Make Red-Eye Gravy Use Stale, Leftover Coffee to Make Red-Eye Gravy

I grew up in a house of caffeine obsessives. My father drinks a whole pot before anyone else even opens their eyes, and my mother and sisters drink much more throughout the day than their tiny bodies should be able to process (at five-foot-four, I am the tall one). When I’m around them, I feel like I too am a coffee…

This Viral Pineapple Hack Has Some Issues This Viral Pineapple Hack Has Some Issues

At this point in my life and career, I feel I have a handle on how to peel and eat fruit, but every once in a while I’m surprised by an approach I had not previously considered (like peeling a mango with a pint glass, which works very well). I am not, however, impressed with the technique shown in this viral tweet.

You Can Probably Eat That Cheese Rind You Can Probably Eat That Cheese Rind

It has come to my attention that not everyone is eating their brie rind. This is silly, because brie rind is good, and—if you’re scraping the the gooey center out of a wedge on a communal cheese plate—it’s pretty dang rude. But even beyond brie, a lot of folks shy away from perfectly edible, sometimes delicious rinds,…

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