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As in American politics, American barbecue sauce is largely a two-party system. On the right, you have the grand old Kansas City-style tomato and molasses camp. On the left, the
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Want a simple answer to the question, When should you use the lid on your grill? It’s not an open-and-shut case. When cooking on an outdoor grill, the decision to
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There might be a lot of things to bellyache about with regards to coffee—how it always seems to find its way onto your new white shirt or the long line
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If you’ve ever cut open an avocado, you know it’s only a matter of time before it starts to turn brown. Even your homemade guac will discolor after a while.
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What is a tomatillo, anyway? They might just be a food with an identity crisis. They kinda look like a green tomato, yet have a husk like a cape gooseberry
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The first sip of a smoked beer is bound to be perplexing. There’s the smell, reminiscent of a roaring campfire, which cold-cocks your nostrils like an Iron Mike upper cut.
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What are protein pancakes, you may ask? Potentially, your new favorite breakfast. I don’t know about you, but I’m a big fan of sweet breakfasts. Unfortunately, aside from worrying about
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Eggs have always been the darling of brunch goers and Instagram vids. (Is anything more aesthetically satisfying than a perfectly poached egg?) Now, salt-cured yolks (egg yolks that are buried
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Deviled eggs are staples of brunches, picnics, and potlucks. And it’s easy to see why. As far as preparation goes, they’re easy to make, relatively healthy, and extremely satisfying. It’s hard
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For the past several years, Christmas Crack has been making a charge as the holiday DIY snack du jour. But even more recently a spinoff series called “matzo crack”—made especially for Passover, yet equally
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With Easter nearly upon us, we’re doubling down on the egg recipes, buying up all the egg-shaped candies, and deciding on which egg-dyeing technique most speaks to us this year.
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My youth was haunted by a literary character in the form of a vampiric rabbit, aptly named “Bunnicula,” who was believed to suck the juice out of vegetables, leaving them
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Steak tartare. Or beef tartare. One of those classic preparations that seem to be constantly falling in and out of vogue. Off-putting to some and a coveted delicacy for others,
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When you imagine “breakfast burrito,” you might imagine something different than the person next to you imagines. Your perspective depends a lot on where you grew up, what you think
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The brownish paste has become a staple appetizer on most menus, often served as a dip with a side of pita and veggies. It can now be found at American,
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If a truly perfect dish exists, it just might be shakshuka. Easy to make, totally flexible, both comforting and exciting to eat, healthy, inexpensive, and composed of ingredients you likely
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Chickpeas have long been hailed as the super bean. They are versatile, healthy, and are the star ingredient in one of the most popular snacks of all time, hummus. However,
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With the steady rise of ailments like congenital heart disease, high blood pressure, and cancers, along with a decreased trust in pharmaceutical solutions to systemic health problems, it should come as no surprise that
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If you are any self-proclaimed lover of wine, it is likely that you have used the term “dry” to describe what you are looking for to a bartender, sommelier, or
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Pie-eating contests, recitations of long strings of digits, and poetry—today is the day to geek out to celebrate the beauty and mystery of pi.
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Sometimes the best-tasting treats are the most unassuming. You’d never expect a tiny brown lump to be so delicious. In fact, some might be turned off by the color and
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