Is too much of a good thing really wonderful? We asked doughnut diva Jess Thomson, who just wrote a cookbook on the topic. Here’s what she says.

When life hands you too many doughnuts—yes, it’s possible—just make pudding. An easy-to-rationalize, drop-to-your-knees-it’s-that-good, doughnut pudding.

While saffron picking in Washington state, Jess Thomson learns a thing or three about crocuses, back-breaking work, and la rosa de saffron.

What happens when food writer Jess Thomson is faced with a future without gluten? A weekend of unbridled break-up sex.

Food writer Jess Thomson describes her ordeal when her son was born 2 months early and unable to eat. The healing process was not unlike modern feed lots.

Writer Jess Thomson, a cherry-picking virgin, gets her chance but comes ill-equipped, faces tough famers, and returns home with no more than a handful.

Bucatini with nettle-pecan pesto is tricky, mostly because nettles bite back. But follow Jess Thomson’s advice, and you’ll have an uncommonly good dish.

Food writer and humorist Jess Thomson recounts her hilarious and daunting visit to the mecca of molecular gastronomy in the States: Grant Achatz’s Alinea.

When making a nettle-pecan pesto for pasta, writer Jess Thomson discovers that when handled properly stinging nettles don’t have to bite back.