foodanddrink

I have been nuking food since childhood, but no one ever taught me the Rules of Microwaving. I learned not to put any metal in one when I went to re-heat a foil-wrapped Wendy’s hamburger, and I learned the dangers of superheating liquids in…

“Cutting the cake” is an honor. Whether you’re getting married, retiring, or celebrating a birthday, the task usually falls to a special person on their special day. I’m not one to nitpick the aesthetics of a slice of cake—especially one…

I can’t think of a single egg preparation more finicky than poaching. Do it correctly and you’ll get a plump, oval balloon you could easily mistake for an orb of fresh mozzarella, but do it the wrong way and you’ll end up with a hurricane…

Whether you get it off the block or grab handfuls from a bag, grated cheese is an important food. The tiny teeth of the grater transform it from a solid state into fluffy clouds of parmesan or piles of cheddar that melt the moment they make…

Gardening has always been a part of American home life, with tens of millions of homes across the country sporting one. That got an extra boost during the pandemic-era lockdowns, naturally enough, with even more people exploring the…

What came first, the milkshake or the smoothie? Maybe they developed simultaneously, but I like to think the milkshake paved the way and that’s why smoothies feel like dessert even when they’re packed with kale and wheatgrass. And while it…

I cannot function without butter. I keep at least two types on hand at all times—one for cooking and one for snacking. But I also like to keep a few compound butters around for easy entertaining, even if I’m only entertaining myself in my…

A recent study suggests that the sweetener erythritol, found in many foods, may put us more at risk for blood clots, and thus for heart attack and stroke. So what is erythritol, and what are the chances you ate something containing it…

I do not own a potato masher. I own a potato ricer, because it’s better at its job. Rather than chasing potatoes around the pot with a masher, I push them through the ricer, extruding them into tiny little bits that can be gently stirred…

Eating a frozen pizza for supper can feel a little like giving up, but you can’t deny the convenience factor, nor the nostalgic, juvenile appeal. It is, after all, still pizza. I would never judge or belittle someone for enjoying their…