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It’s a cruel fact of life: fried food is so good for your tastebuds (and nucleus accumbens), and so not-great for pretty much all the rest of you. Sure, you
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If you’ve been watching Instagram at all for the past couple years, you’ll notice there’s one trend that still seems to be popping up everywhere. From soft serve and pastries
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Leaving potato salad out at room temperature may be one of the oldest potluck, picnic, BBQ, block party, and cookout concerns around. So how long can you leave mayo-based dishes
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Non-dairy milk choices continue to expand, but oat milk is one of the newest and most popular vegan options. We look at how oat milk is made, how good it
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A different way to end up stinking drunk.
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What makes food “American?” When I first considered the question, my mind went to the obvious, expected place: burgers and fries, hot dogs, barbecue, fried chicken, chicken wings, meatloaf, biscuits and
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Let’s get frank. “Where do hot dogs come from?” may not be a question you find yourself asking often (or ever, tbh), but it’s one asked by millions—yes, millions—of Google
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Should you rinse your steak, chicken, pork, or other meat before you cook it? No! It can be so tempting when you yank your glistening, bloody T-bone from its sealed
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It’s surprising how many hard-fast, nit-picky rules there are for such a relaxed, no-fuss food as the humble hot dog. It’s just a casual American wiener, so what’s the big
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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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Potato salad is an American institution, and hardly seems difficult to throw together, but the right technique—and the right ingredients—make all the difference between creamy, fluffy potato salad (aka, the
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Why are heirloom tomatoes so expensive? And what makes them so special? Those are questions you may find yourself asking right about now, since summer isn’t just tomato season. It’s
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Is it made from pink lemons?
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Worcestershire sauce is a mystery for many reasons. First, how do you pronounce that first word? And then when you find out it’s “wist-ə-shur,” you naturally want to know why
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Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight, which is why regardless of whether you drink it from a magnum at
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Is it indeed magical?
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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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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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