Sam Worley
Contributor
A former senior editor at Epicurious, Sam Worley is a freelance writer and editor. His work has appeared in Atlanta magazine, Chicago magazine, Lapham’s Quarterly, Condé Nast Traveler, Heated, the Chicago Tribune, Popula, the Outline, the LA Review of Books, the Awl, and elsewhere.
Expert Advice
Review: The All-Clad d5 Hybrid, a Stainless-Steel Pan With Nonstick Sides, for Some Reason
Still a great pan, though.
Recipes & Menus
A Classic Thanksgiving Dessert in Just Three Ingredients
Sliced fruit gets a little help from some store-bought friends in this brilliant caramel-apple tart.
Ingredients
This Week's Song to Cook to: Corinne Bailey Rae's "Choux Pastry Heart"
But are cream puffs really as complicated as love
Recipes & Menus
5 Fall Dinners Where Apples Are the Star
Pie's fine, but fall's favorite fruit can do so much more. See it stretch its wings in these five savory weeknight meals.
Ingredients
What's the Difference Between Clarified Butter and Ghee?
And where does brown butter fit in?
Recipes & Menus
Let's Cook Like It's 1993
Alternative headline: Let's Cook Like The Clintons Are In the White House Again!
Expert Advice
The Week in Food News: Mayo Under Investigation and Coffee Under Threat
Things aren't looking too hot for chickens, either.
Ingredients
Five Spicy Sweeteners to Bake With This Fall
Tis the season to bake with warm, deep flavors—so set that boring white sugar aside and try these sweeteners instead.
Recipes & Menus
Let's Cook Like It's 1973
Richard Nixon was going down, but at least tomatoes were cool again.
Expert Advice
Do You Really Have to Peel Tomatoes Before Cooking Them?
Peeling tomatoes can be a real pain. Is it even necessary?
Expert Advice
Should I Be Sprinkling Collagen in My Coffee?
The newest superfood: powdered animal connective-tissue protein.
Ingredients
The Louisiana Spice Blend That's a Pantry Essential
In praise of Tony Chachere's Original Creole Seasoning.
Expert Advice
This Week in Food News: Kelp Rises, Halal Sells, and Livermush Endures
There's another new kale in town.
Ingredients
This Week's Song to Cook to: A Tribe Called Quest's "Ham 'N' Eggs"
Twenty-five years after the band released their debut album, eggs are cool again. Let's celebrate with a casserole.
Ingredients
Everything You Need to Know About Tiger Nuts
Some call them a weed, some call them a superfood. Why not both?
Expert Advice
It's Time to Get Amped for Fall Baking
When the weather gets cool, the cool get baking. Are you ready?
Expert Advice
Three Essential Cooking Pots and How to Use Them
Don't send a Dutch oven to do a saucepan's job—here's how to choose the best pot for your cooking project.