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

Never Cook Naked: Toast, Cooking With Wine, Dried Herbs
Our barely clothed experts share insights and advice on tipsy-turvy toast, cooking wine, and dried herbs.

Never Cook Naked: Hot Chocolate, Lemons, and Oven Racks
Expert advice from our (fully clothed) columnists on heating hot cocoa, lemon life expectancy, and oven rack positioning.

Never Cook Naked: Thanksgiving Dinner Perfected
Lumpy gravy. Turkey tinged pink. Shrinking piecrusts. You’ve got questions. Our Never Cook Naked gurus have answers.

Never Cook Naked: How To Make A Better Brownie
Expert answers to your most befuddling brownie blunders, including tricks and techniques that’ll ensure your next batch is the best ever.

Never Cook Naked: Pesky Pin Bones, Rude Roomies, Soapy Challah
Our very wise, very clothed columnists tackle your most recent cooking questions with wit and wonder.

Cornmeal and Oat Waffles
Whether you need brunch for a crowd or a quick breakfast for one, this make-ahead waffle mix means you can make a steaming hot stack in minutes.
- Quick Glance
- 15 M
- 45 M
- 4

Never Cook Naked: Nonstick Grilling, “Reusable” Bamboo, Meat Safety
Savvy, simple, and (mostly) commensense advice on grilling without sticking, the meaning of “reusable disposable,” and safe barbecuing.

Never Cook Naked: Host(ess) Gifts, New Mexican Chiles, Wax (?) Paper
Our cooking columnists answer your questions on gift etiquette, how to get your hands on hatch chiles, and paper properties.

Never Cook Naked: Mayo Salads, Shared Steak, Pie Crust
Our (fully clothed) cooking columnists handily take on weepy mayo salads, shared steak etiquette, and shrinking pie crusts.

Never Cook Naked: Perfect Hard-Boiled Eggs, Too Flat Cookies, Blonde Coffee
Our Never Cook Naked columnists, Mark Scarbrough and Bruce Weinstein, share lots more lessons than just proper cooking attire.

Thanksgiving Disaster 1: The Bird’s Still Frozen
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.

Thanksgiving Disaster 2: The Bird’s Too Big for the Oven
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.

Thanksgiving Disaster 3: The Bird’s Roasted—But Still Raw
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 $(%!

Thanksgiving Disaster 4: Transferring the Bird to…Oops!
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 Disaster 5: One Oven, 4 Burners, 124 Recipes
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.

Thanksgiving Disaster 6: Too Many Cooks in the Kitchen!
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.

St-Germain Aperitif
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.
Vive la Bonal!
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.

Leite’s Loves…Cypress Grove Midnight Moon Goat Gouda
Say hello to a sassy, grassy goat gouda–from the makers of Humbolt Fog–whose charms will seduce even the most stalwart foodies.