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.
Why Martha Stewart Is a “Good Thing”
Have we forgotten the lessons that this icon of domestic perfection really taught us?
James Beard: He's More American Than We Are
A man with a bowtie killed Continental snobbery and taught us how to love the food we cooked, from sea to shining sea.
How to Master the French-Style Omelet
Learn how to make a classic French omelet, and you'll never go back to the dry American version.
How to Master Chocolate Ganache
Learn how to make chocolate ganache and you'll master beautiful truffles, cakes, frostings, and tarts with just three ingredients.
How to Make the Crunchiest Fried Shrimp
In Week 3 of Epi's Kitchen Olympics, we're taking fried shrimp out of the shrimp basket—and onto your dinner plate.
How to Master Caramelized Onions
Follow our guide to making flawless caramelized onions every time, and they will become an essential condiment to keep in your fridge.
Maryland's Muskrat-Cooking Culture
On the Eastern Shore, an annual competition keeps the art of muskrat cooking—and skinning—alive.
The End of the Ethnic Food Aisle
Why are we still segregating ingredients in our supermarkets?
How to Master Double-Crusted Pie
As we close in on Week 3 of the Epi Kitchen Olympics, we're aiming high—for perfect fruit pie.
How to Make a Pan Sauce for Any Meat or Fish
For Week 3 of Epi's Kitchen Olympics, a classic, deceptively fancy dinner that comes together in minutes.
Here's How to Cook Any Whole Grain in Less Than 2 Minutes
And make a crunchy snack in the process.
On the South Side of Chicago, Vegetables Come by Bus
A mobile-groceries program aims to get fresh fruits and veggies to underserved communities.
11 Secret Tips for Shopping at Costco
A store manager gives us the inside scoop on living your best bulk-buying life.
Is this Brooklyn Market the Best Grocery Store in America?
The Sahadi's bulk section is glorious, but then again so is everything else about the store. Don't miss the hummus!
How to Recreate the World's Very First Pie Recipe
What do you do if a historical recipe for rye-crusted goat cheese and honey pie doesn't actually exist? You make your own.
Goat Cheese, Honey, and Rye Crust Pie
This cheesecake-like dessert is based on the first-ever recorded pie recipe, written down by ancient Romans.
How the New York Times' Melissa Clark Does Dinner
The recipe queen of the New York Times really doesn't have time for your old-fashioned ideas about dinner.
Are You Throwing Away the Most Delicious Part of Your Cabbage?
Here's how to make the most of it.
This Free Cookbook Offers Fortifying Recipes for Trying Times
Poets, activists, and home cooks put together their favorite recipes for getting through difficult days.