Answers to questions that’ve been on your mind, like how to keep dinner warm, getting the grit outta spinach, and true truffle oil.
About Bruce Weinstein | Mark Scarbrough
Our barely clothed experts share insights and advice on tipsy-turvy toast, cooking wine, and dried herbs.
Expert advice from our (fully clothed) columnists on heating hot cocoa, lemon life expectancy, and oven rack positioning.
Lumpy gravy. Turkey tinged pink. Shrinking piecrusts. You’ve got questions. Our Never Cook Naked gurus have answers.
Expert answers to your most befuddling brownie blunders, including tricks and techniques that’ll ensure your next batch is the best ever.
Our very wise, very clothed columnists tackle your most recent cooking questions with wit and wonder.
Savvy, simple, and (mostly) commensense advice on grilling without sticking, the meaning of “reusable disposable,” and safe barbecuing.
Our cooking columnists answer your questions on gift etiquette, how to get your hands on hatch chiles, and paper properties.
Our (fully clothed) cooking columnists handily take on weepy mayo salads, shared steak etiquette, and shrinking pie crusts.
Our Never Cook Naked columnists, Mark Scarbrough and Bruce Weinstein, share lots more lessons than just proper cooking attire.
Nothing can stop Thanksgiving dinner–not rain, nor snow, nor sleet, nor a bird that’s still frozen solid a few hours before you intend to say grace.
You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth, what to do? We have answers.
The pop-up timer popped. The skin’s burnished. The drumstick jiggles. Yet when you commence carving, you still see a trickle of pink. Ohhhh $(%!
The bird may be done–whew!–but your work isn’t. Here, foolproof tactics on how the heck to heft a sweaty hen from roasting pan to carving board without incident.
Thanksgiving is easily the most denial-inducing meal you’ll contend with all year. But deal with it you must. Here, advice on how to elude oven overload.
Offers of help aren’t always that, um, helpful. We’ve got tricks to tuck up your sleeve for keeping those pesky, well-intentioned, do-gooder guests out of your way.
Mark Scarbrough and Bruce Weinstein had hoped for a quiet, rustic dinner in the French countryside. Thanks to this storied liqueur, what they ended up with was far, far more memorable.
Bonal is one of France’s great aperitifs. As Bruce Weinstein and Mark Scarbrough learned it’s wielded by les français as an icon of Gallic superiority.
Say hello to a sassy, grassy goat gouda–from the makers of Humbolt Fog–whose charms will seduce even the most stalwart foodies.