3 Types of Salt You Should Have In Your Pantry (+how to use them)Fresh Times
Though why stop at three when you can have all the salts?
Do You Know Your Tsukemono? A Guide to Japanese PicklesSerious Eats
You can pickle that!
Eat Your Way Through the 13 Colonies on July 4thChowhound
Three cheers for
colonialism, colonics, colonies!
No Motherland Without You: The Feminine Pastoral In North Korean Food and Agricultural PropagandaThe Graduate Journal of Food Studies
This originated as a cross comparison between the regime reinforcement tactics of Kim Jong-Il and Martha Stewart Living™, but I revised it for fear of being charged with blasphemy and abducted by the latter.
Know Your Chicken: What USDA Poultry Labels Actually MeanSerious Eats
After all is said and done, though, a girl can still love her Popeye’s, right?
26 Must-Eat Dumplings in NYCSerious Eats
In addition to being my culinary modus operandi, “doughy and juicy” was my nickname in prison.
Do You Dukkah? All About the Middle East’s Addictive Blend of Nuts, Seeds, and SpicesSerious Eats
The most gratifying/mortifying part of researching this story was getting called out by Ana Sortun for the inferior product I had on my hands.
Do You Know the 5 French Mother Sauces?Chowhound
I’ve got to admire the determination of the commenter who thinks that salsa is a mother sauce. It takes cojones to try and rewrite Escoffier.
Decoding Your Meat: A Guide to USDA Beef LabelsSerious Eats
In hindsight, I should have used this as an excuse to get Serious Eats to buy me a steak dinner for the sake of, you know, research.
Why Sherry Vinegar Deserves to Be Your One True VinegarSerious Eats
Sherry vinegar: your one true acid trip.
13 Reasons Why Pancakes are a Global Force to Be Reckoned WithChowhound
If there are any willing investors out there, I totally dream of opening a T.I.H.O.P. (Truly International House of Pancakes) restaurant. Might need to rethink the name, though.
Are Sprouted Potatoes Poisonous?Chowhound
Let’s find out! *chomps on raw, green potato with gangly things sticking out of it*
12 Entertaining Tips for Elevating Your 4th of July BBQChowhound
Today, I’m gonna get all Martha Stewart on y’all.
7 Rules for Making Amazing Grilled Cheese SandwichesChowhound
Read this article, it’s a gouda time. *ba dum tssss*
A Nation Divided by Hot SauceChowhound
How hot is hot sauce right now? SO HOT.
Why Chili Oil Should Be Your Go-To Spicy CondimentChowhound
Chili oil: hotter than hot sauce, still not quite as hot as snorting Doritos off the belly of a fire-breathing lizard.
9 Asian Greens That You Should Be Cooking with Right NowChowhound
Never mind the clickbait title, you will like these vegetables. You must like these vegetables! Eat your vegetables, dammit.
How to Buy Shrimp at the StoreChowhound
As Bubba from Forrest Gump would say, “Shrimp is the fruit of the sea.”
Satisfy the Kid and the Adult in You with These 11 Boozy MilkshakesChowhound
My inner child loves to pack in the sprinkles, candy bits, and cookie crumbles. My inner adult heads for the bar and pours on the rum, whiskey, and tequila.
How to Buy Chicken at the StoreChowhound
I once made the mistake of bringing home a stewing fowl when I needed a cornish hen. NEVER AGAIN.
10 Essential Kimchi DishesChowhound
My fermented food fetish takes listicle form.
11 Ways to Gussy Up Guacamole for the Big GameChowhound
I really do love guacamole that much. No hyperbole.
All About Mabi, a Delightfully Funky Drink From the CaribbeanSerious Eats
Bring on the ferment, bring on the funk.