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.
That's Right, Chickens Used to Wear Glasses
Emelyn Rude's new book, Tastes Like Chicken: A History of America's Favorite Bird, is full of weird fowl facts, stories, and lore. Here, she shares eight of the best.
The Trick to Great Grilled Chicken Wings
One simple tip that'll allow you to really stretch your wings.
This Week's Song to Cook to: k.d. lang's "Honey and Smoke"
The a new song from case/lang/veirs is this week's musical inspiration for a sultry cocktail. Oh, and a salad, too.
The Best Non-Strawberry Shortcakes
Strawberry season is over. But so what? All you need for shortcake is fruit—and, in our opinion, herbs. Why not peach-tarragon? Or plum-mint?
How to Master Fish en Papillote
In Week 2 of Epi's Kitchen Olympics, we're mastering a clever trick for getting the most moist, flavorful seafood possible.
How to Make Tender, Flavorful Fish With a Piece of Paper
The technique is fancy and French, but effortless.
This Garlic Sauce Is the Secret to Great Lebanese Food
Containing little more than garlic and oil, the Lebanese sauce toum whips up into a bright-white, intensely flavored sauce that begs to be slathered on grilled meat.
Ranch Dressing Is So Easy to Make at Home
Put down the bottled stuff and whip up your own creamy, garlicky, herb-packed salad dressing.
Why All Fresh Berries Should End Up in No-Bake Summer Pudding
British summer pudding requires just a few ingredients and a little time in the fridge—and is a showstopper of a dessert.
Do You Need This Gnarly-Looking Food Flipper?
If the BFG went to the dentist, this is what they'd use to clean his teeth. But it's actually designed to flip food.
How to Make a Pastry-Kitchen Workhorse
Only three ingredients required—plus a love of chocolate.
Tame Raw Onion With This One Easy Trick
Before you bite into onion, take the bite out of it.
How to Make an Essential Condiment
Cooked right, regular old onions transform into a deeply flavored condiment. The only skill needed? A little patience.
Does Vegan Mayo Stand a Chance Against the Real Thing?
We tested a couple next-gen eggless mayos to see if they're all they're cracked up to be.
41 Three-Ingredient Summer Appetizers
Summer snacking doesn't need to be an elaborate affair—try these ideas for easy appetizers with three ingredients or fewer.
Summer Pie Baking Tips for Sweltering Cooks (and Kitchens)
It's hot as heck outside—and maybe in your kitchen too. Here are some tips on making sure your pies don't suffer.
When Home Cooking Causes Climate Change
Throwing food away isn't just a waste of money—it's also a driver of global warming.
Introducing the Pickled Fried Green Tomato
When they join forces, two classic Southern sides—fried pickles and fried green tomatoes—are unstoppable.