Sam Worley
Contributor
A former senior editor at Epicurious, Sam Worley is a freelance writer and editor. His work has appeared in Atlanta magazine, Chicago magazine, Lapham’s Quarterly, Condé Nast Traveler, Heated, the Chicago Tribune, Popula, the Outline, the LA Review of Books, the Awl, and elsewhere.
Ingredients
Everything You Need to Know About Jackfruit, the Latest Miracle Food
Huge, nutritious, and plentiful in hot climates, jackfruit is a food well-suited to a warming world. Oh, and some vegans think it tastes like pulled pork.
Expert Advice
The Best Way to Use Up That Leftover Fried Chicken
Check out this next-level chicken salad sandwich.
Recipes & Menus
Cold-Brew Coffee
Make this concentrate once and you'll be drinking refreshing cold brew coffee for an entire week.
Expert Advice
Which Cheeses Have the Most Protein?
Put down those energy bars and protein shakes. For your next protein fix, pick up a big ol' hunk of Parmigiano.
Ingredients
Meet Alabama Barbecue Sauce (aka Grilled Chicken's Best Friend)
In the 1920s, a railroad man named Big Bob Gibson came up with a mayo-based barbecue sauce for chicken. One hundred years later, there's a reason people still love it.
Ingredients
We Discovered the New Kale, and It's Literally Everything
First we were obsessed with kale. Then we started to question the nature of existence itself.
Recipes & Menus
5 Herb-Packed Weeknight Dinners
Celebrate the arrival of summer with these bright, green meals.
Ingredients
Everything You've Ever Wanted to Know About Aquafaba
The long search for a vegan egg replacer has amounted to—well, a can of beans.
Expert Advice
The Monotonous Mediocrity of the Mug Meal
One writer. One microwave. Several mugs. Not many edible meals.
Expert Advice
How a Hot-Dog Cooker Will Make Your Oven Obsolete
Disease. Depleting resources. Deforestation. These are a just a few of the effects fuel-based cooking is having on the planet. That's why one company in Ohio is building an oven that swaps fire for that fireball in the sky. (And before you ask, yes, you can use it indoors.)
Recipes & Menus
Fast, Fresh Plum Jam—No Canning Required
A long-simmered jam will never go out of style. But a fresher (and faster) alternative is giving it a run for its money.
Recipes & Menus
This is How Southerners Eat Their Tomatoes
Southern cooks agree that tomatoes should be made into pie. Just how to go about doing that, though, is a matter of debate.
Recipes & Menus
Tomato-Cheddar Pie
Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.
Expert Advice
The Easiest Vegetable to Grow: Radishes
You can plant them in spare corners of your vegetable bed or in pots on your windowsill. They grow quickly and they're hard to mess up. So why aren't you growing radishes already?
Expert Advice
The Recipe That Will Have You Mastering Buttercream
Home cooks tend to avoid complicated European buttercreams, and their cakes suffer accordingly. But that stops nows, with this recipe for a buttercream that's just as velvety as the rest—just a lot less fussy.
Recipes & Menus
Whole-Egg Molasses Buttercream
This rich, spiced buttercream is perfect for chocolate or gingerbread cake. The recipe yields enough buttercream to ice a 3-layer 9-inch round cake. For cupcakes, halve the recipe.
Recipes & Menus
Whole-Egg Lemon Buttercream
This rich buttercream is lightened and brightened with the addition of lemon curd. The recipe yields enough buttercream to ice a 3-layer 9-inch round cake. For cupcakes, halve the recipe.
Expert Advice
How America's Favorite Chicken Recipe Was Invented
The secret story behind America's favorite chicken recipe.
Expert Advice
How One Food Writer Put Hummus in Every Supermarket
These days, you'll find hummus in every supermarket. You've got Claudia Roden to thank for that.
Expert Advice
How Madhur Jaffrey Made the World Fall in Love with Indian Food
Before Madhur Jaffrey wrote her groundbreaking An Invitation to Indian Cooking, she was an actress who didn't know how to make tea.