My best mashed potatoes yet

On food and immigration

Chicken broccoli pasta Alfredo

The worst thing about 'AI'

Why people say beef tallow is healthier (it's prob not)

Spring vegetable pot pie

Improving my basic pancakes

Is ALL cooking "ultra-processed" food?

Extra crunchy croque madame

In praise of great restaurant service

What granola is, where it came from, how to make it

A 4K view inside Ragusea's happy place

First World War eggs

Cheapest, easiest meaty Italian feast — Sunday sauce

Panera copycat pumpkin muffins

How ideology affects food waste

When food is actually too old to eat

Toad in the hole (personal pan puddings)

Roto-chicken salad and broiler nachos (sorry it's dinner II)

The truth about cooking on a budget

Improving sauces with gelatin

New York style cheesecake

Onions 101: The different kinds, how to cut them, what 'translucent' even means

A novel method for boiling eggs (and a talk about egg prices & public science)

Why charcoal is the first great cooking fuel

Two common foods that are ALWAYS radioactive

Potatoes 101: boiling, steaming, roasting, pan-frying

Green vegetable sides 101

A trick for smooth cacio e pepe

Radioactive glassware of the early 20th century