knife

Photo: Claire LowerConcentrated products, whether soups, pastes, or powders, are some of my favorite ingredients to work with. Once you’re familiar with their scope and strength, you can dilute them as little or as much as you desire. In…

Inevitably, almost every conversation I have with anyone I meet turns into a food conversation. Maybe 80% of those are about eggs. It wasn’t until a recent egg conversation with Mashable Editor-in-Chief Alesha Williams Boyd that I…

“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…

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…

Portland was covered in ten inches of snow on Wednesday, which is a lot of snow for a city full of people who don’t know how to drive in snow. This means I’ll be staying home until it melts, and playing a fun game of Chopped with my pantry…

Meats are muscles. On account of this, they’re not perfectly symmetrical bricks. Different cuts can be tear-dropped, conical, or otherwise shaped asymmetrically with a thick and thin side. But, alas, uneven shapes lead to uneven cooking.…