
recipes & techniques, sometimes
| Platform | Pricing | Freemium | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 108 | Founded | 4 years ago | Last Issue | 6 days ago |
| Active | |||||

The one question I can’t escape. It finds me at every party, in too many DM...
I used to hate raw tomatoes, and was, at best, indifferent to cooked ones. That’s because my primary experience with raw tomatoes was the dice on Nachos BellGrande (My favorite fast-food order of all time: extra cheese, add jalapeños, add s...
I’ve heard a lot of lies swirling around about cast iron cookware. That you’ve got to fill it to the brim with fat to season it. That you need to season it after every use. That you can’t use metal tools with it or cook acidic ingredients i...
Maybe for some folks, recipes arrive as complete, elegant ideas that they execute flawlessly and photograph beautifully on the first try. Mine mostly show up on the worst days, out of necessity and mild panic, when I have nothing left to gi...
You’ve been eyeing it—the big one. The one that would take up your entire counter and probably cost more than you’re prepared to admit to Ham (or whoever your Ham equivalent is). Before you commit, let’s talk about what you’re actually buyi...
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The writers behind this newsletter.
your friendly neighborhood food person
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