“With takeout, consider ordering the parbaked version and completing the last crucial step at home.”— Sharyn Jackson, Rick Nelson, startribune.com
“That’s the gold leaf for the chocolate cake and a glaze and freeze-dried fruit for the other two.”— MacKenzie Chung Fegan, bonappetit.com
“Not to be the killjoy grandpa in the room, but why do food trends even exist?”— Rax King, melmagazine.com
“Is it wrong to compare my father to a processed piece of deep-fried food, that unholy creation that is like a chicken translated again and again until it achieves a new form of existence? Because I think of him whenever I bite into one.”— C Pam Zhang, nytimes.com
“You might assume that pizza is a recession food, while salad is not, but the landscape for both has shifted remarkably since the last recession.”— Moe Tkacik, marker.medium.com
“Angel hair pasta sucks. That’s my point, supported by at least one of the good people of Italy.”— Rax King, melmagazine.com
“If cooking correctly is important to you, you probably do all these tasks already. If it’s more important to you to coax yourself into cooking at all, you can skip quite a few of them and still eat pretty well.”— Rax King, melmagazine.com
“Her father didn't understand social media, so he didn't know what to expect.”— Kelsie Smith, cnn.com
“After working from home with the dogs, I’ve learned of the hair splinter: when stiff dog hairs pierce the soles of your feet. It’s painful, so I’ve been wearing Rothy’s flats around the house.”— Sohla El-Waylly, bonappetit.com
“My life these days is phone interview after phone interview. I miss in-person reporting so much. Being on the phone all day gives me headaches.”— Priya Krishna, grubstreet.com
“What’s between my sheets? Spaghetti sauce, Ruffles crumbs and bits of everything bagel. Welcome to my trash kingdom.”— Rax King, melmagazine.com
“No doubt, hobby farming has seen a spike in popularity as people spend more time at home, many still disturbed by reports of meat shortages and empty supermarket shelves from when the coronavirus first struck.”— Ian Lecklitner, melmagazine.com
“As Sqirl trudges its way through a jammagedon of its own making, former employees and haters of overpriced toast are taking the time to revel in the demise of a restaurant that slapped some fruit on bread and called it cooking.”— Shannon Melero, jezebel.com
“Goodbye: Unwanted Carrot Tops, Beet Tops, Kale Stems, Old Soft Herbs Hello: Pesto!”— Natalie Abber, cupcakesandcashmere.com
“My susceptibility to peer pressure finally did me in. I decided to try making the Pasta — to eat it and understand it.”— Alex Abad-Santos, vox.com
“Queso is queso, and if you try to make an all-natural version with real cheese, good luck.”— Adam Rapoport, bonappetit.com