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Treat Mushrooms Like Meat to Give Them More Flavor Treat Mushrooms Like Meat to Give Them More Flavor

Mushrooms are the meatiest vegetable—both in texture and flavor—which is why it shouldn’t be surprising that they take quite well to a marinade. And, unlike meat, the sponge-like ‘shrooms absorb flavor fast, which is always good news for the impatient.

Get Extra-Crispy Roasted Vegetables by Adding a Little Cornstarch  Get Extra-Crispy Roasted Vegetables by Adding a Little Cornstarch 

We love roasted vegetables around here, and we’re always interested in simple ways to make this already-versatile technique even more appealing. A recent oven fries bender got me thinking: if a little cornstarch can turn sad, limp, roasted potato sticks into crunchy, basically fried goodness, can it do the same for…

How to Make Boxed Brownie Mix Taste Homemade How to Make Boxed Brownie Mix Taste Homemade

If there is one hill I will die on, it is that boxed mix brownies are usually the only brownies worth my time—but that doesn’t mean I don’t like to get fancy with them. If you’re looking to pass yours off as a little more gourmand, simply change the oil.

Make This Turmeric Carrot Soup in Your Instant Pot Make This Turmeric Carrot Soup in Your Instant Pot

According to the Instagram memes, it’s time for three things: pumpkin spice, actual pumpkins, and warming, filling soups (pumpkin soups, even!). I don’t particularly enjoy pumpkin (or its spice) as a flavor, but soup is something I can—and will—fuck with (heavily).

In Defense of White Vinegar In Defense of White Vinegar

The world of vinegar is wide, wild, and a little aggressive. Between the health zealots touting the supposed healing properties of ACV, and the more refined flavors of fancier lads (such as sherry vinegar), plain, distilled white vinegar does not get much culinary love.

The Secret to Great Bacon Is a Cold Pan The Secret to Great Bacon Is a Cold Pan

Crisp bacon and its byproduct, bacon grease, are both very good, and when cooking the strips of fatty pork, you want to make sure you maximize your potential for both. The best way to do this is to start cooking bacon in a cold pan.

Add Pureed Charcuterie to Pasta Sauce Add Pureed Charcuterie to Pasta Sauce

I rarely cook something the same way twice. This is especially true with pasta sauce, as it is adaptable by nature. The other night I was making a simple spaghetti dinner for myself and a friend, simply because I had found a can of tomatoes I didn’t know I had. As I was tasting and tweaking, I remembered I had about…

Eggplant Caviar Is Luxury In A Spoon [Updated]  Eggplant Caviar Is Luxury In A Spoon [Updated] 

My love for eggplant is fierce, pure, and, according to a lot of people, not normal. I don’t get it. At its best, this gorgeous nightshade nothing short of edible silk—what’s not to love about that?

This Chicken Noodle Soup Casserole is Beige Comfort Food at its Best This Chicken Noodle Soup Casserole is Beige Comfort Food at its Best

Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as tasty casserole creations. Today we’re taking comforting chicken noodle soup, and transforming it into a creamier, more scoop-able version of itself, complete with a saltine topping.

Condiments That Will Make You Want to Eat Your Food Condiments That Will Make You Want to Eat Your Food

The success of a meal plan can only be judged by the percentage of it that’s consumed. It may sound obvious, but the execution of a good meal plan requires planning meals you are excited to eat. Picking the right proteins, vegetables, and sides are important, but picking the right condiments—I’m talking sauces,…

How to Make a Restaurant-Quality Baked Potato How to Make a Restaurant-Quality Baked Potato

My ex-husband did not know how to cook many things, but he was always willing to learn. I’ll never forget one 76-degree December evening (we lived in Florida) when he called from the other room: “Hey sweetie, I have a couple of questions.” “What?,” I asked. “Uh, first, how do you bake a potato? And is a Christmas tree…

Fry Herbs and Seasonings Directly in the White of Your Egg Fry Herbs and Seasonings Directly in the White of Your Egg

As a writer of food-things and lover of breakfast foods (at non-breakfast times), I have eaten many an egg. I don’t know that there is a preparation I don’t enjoy, but a sunny side up egg, fried in olive oil until the edges are crispy ranks very high on my list. I didn’t think there was much improving on the method,…

Freeze Scoops of Cookie Dough and Have Fresh Cookies on a Whim Freeze Scoops of Cookie Dough and Have Fresh Cookies on a Whim

In terms of earthly delights, a fresh, soft cookie with perfectly crispy edges and gooey chocolate chips is extremely hard to compete with. Though there is nothing wrong with making—and eating—an entire baker’s dozen in an evening, you might be the type of person who has “impulse control,” and wishes to enjoy only a…

Make Tomato Sauce in Your Instant Pot With Just Two Ingredients Make Tomato Sauce in Your Instant Pot With Just Two Ingredients

As tomato season draws to a close, one (I) tends to finds oneself (myself) buying what is officially known as a “metric buttload” of tomatoes. Now, I can eat a lot of tomato sandwiches, but tomatoes have a window of ripeness rivaled only by avocados, so it helps to have a “use ‘em all up real quick” backup plan.

Don't Use a Liquid Measuring Cup to Measure Dry Ingredients Don't Use a Liquid Measuring Cup to Measure Dry Ingredients

In terms of precision, cooking is a spectrum. There are instances where eyeballing is sufficient—like deglazing the pan with roughly half a cup of wine—and there are instances where accurate measurements are vital—like in baking finicky pastry or most recipes from Serious Eats. Measuring your ingredients by mass…

Seeding Tomatoes is a Waste of Time (And Flavor) Seeding Tomatoes is a Waste of Time (And Flavor)

Peak-season tomatoes need nothing more than salt, pepper, and maybe a drizzle of olive oil to really shine. Why then, do fresh tomato sauce recipes have you peel, core, seed, and otherwise maul such a beautiful ingredient?

Add Pickle Juice to Your Sautéed Vegetables Add Pickle Juice to Your Sautéed Vegetables

Trendy faux-dive bars are all about the pickleback, but back in my day, I had to sneak sips of the salty brine because it was “weird” and “the pickles were starting to dry out.” But pickle juice is more than a cucumber-preserving liquid, and I’m glad the world is starting to appreciate its broader culinary uses.

Try this Sous-Vide Wild Boar Stew Because Fall is Coming  Try this Sous-Vide Wild Boar Stew Because Fall is Coming 

My grandfather was an eater of many meats—even possum—but he did not care for the texture of wild boar. His recipe for wild boar stew was simple—cook the boar with various vegetables, then “throw the meat in the garbage and keep the broth.” It is worth noting that he was not exactly the cook of the family, but the…

Use Coffee Instead of Water in Chocolate Baking Mixes Use Coffee Instead of Water in Chocolate Baking Mixes

It is well documented that I am not above using a boxed baking mix, particularly those of the chocolate variety. But just because something doesn’t require any culinary creativity, that doesn’t mean you can’t play around with tweaks.

Putting Relish in a Grilled Cheese is a Very Good Idea Putting Relish in a Grilled Cheese is a Very Good Idea

One of my favorite pieces of food writing is a Reddit post titled “You people make me sick.” What follows after the title is a veritable screed against members of r/GrilledCheese who populate their sandwiches with anything but bread, cheese, and butter. The poster makes a lot of good points, and I thought about each…

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