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.
The Crunchy, Salty Upgrade Your Pancakes Are Asking For
An ancient food proverb—"Just add bacon"—remains relevant.
The Secret to Perfect Cream Pie (Hint: It's in the Name)
It's not the cream itself that matters, though. It's what you do with it.
Coconut Cream Pie
An old classic that relies on a few new tricks to make the most ethereal coconut cream pie imaginable.
The Common Condiment That Will Transform Your Iced Coffee
Need a no-frills sweetener for a cup of cold-brew coffee or iced tea? Look no further than the door of your fridge.
Cold-Brew Coffee FAQ
Answers to reader questions and comments about our cold-brew coffee method.
Is Chocolate Mint a Hoax?
Some people think this common herb doesn't differ enough from plain old peppermint to deserve its own name. Others disagree.
A Dry, Bitter, Salty History of Food Preservation
The author of the new book Can It! gives us the lowdown on food preservation throughout time.
How to Make Anything and Everything (Bolognese! BLTs!) Halal
Yvonne Maffei has turned her wildly popular blog, My Halal Kitchen, into an eclectic new cookbook.
What, Exactly, Is Hot Slaw?
Cabbage, bacon, and vinegar meet in the perfect Southern side dish.
How to Preserve Summer's Bounty—No Canning Required
You don't need to do the whole hot-water bath thing if you want to preserve fruits and vegetables. Here are 3 alternative methods.
How Cookbooks Write (and Rewrite) History
What nine different recipes for Brunswick stew—a Southern staple—have to say about race, memory, and how the history of food gets written.
A Love Letter to Cherry Pie
Truly a desert-island pie. Wait: I can get the good kind of cherries on this desert island, right?
The Seagan Diet, Explained
Seafood + veggies = a diet good for you and the planet, says a new book. Here's the lowdown on seaganism.
How to Make Great Barbecue Ribs—No Smoking Required
No smoker? No problem. All you need for top-notch ribs is a grill and a little patience.
Where Soul Food Really Comes From
An expert schools us on the roots of one of America's earliest cuisines—and what's hot in soul food cooking right now.
The Last Good Diner Dessert
Good diner pie only exists in the movies. Real diner devotees know rice pudding's where it's at.
How to Punch Up Bottled Barbecue Sauce
Mix-ins aren't just for ice cream—here's how to raise the game on lackluster bottled barbecue sauce.
The 2-Second Trick to Making Iced Coffee More Refreshing
Cold-brew coffee can get a bit serious. Sparkling water (or cherry soda!) can help.
Everything You Need to Know About Making Cold-Brew Coffee at Home
In search of the best homemade cold brew, we toured the various options for beans, grinds, filters, tools, temps, and timelines. Wait, why are my hands shaking?