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.
Coconut Cream Pie
A toasted coconut infusion is the secret to this boldly flavored cream pie which offers a superior light texture.
Sweet Spot
83 Easy Summer Desserts
Cookies and cobbler, icebox cake and ice cream sundaes, parfait and frosé (and sorbet!)—these are our coolest, and easiest, summer sweets.
19 Cake Frosting Recipes So Good You’ll Lick the Bowl
Here’s how to make different types of frostings and cake fillings.
5 Ways to Punch Up Roasted Vegetables
Escape the cold-weather doldrums of plain roasted veg with flavored fats, vibrant spices, bright dressings, and more.
The Thermomix Blends, Weighs, Stirs, and Simmers. But Do You Need It?
This is the iPhone of kitchen technology (with the price tag to match). We put it to the test.
Peak Produce
43 Peach Recipes That Make the Most of Summer's Juiciest Fruit
Pie? Check. Cobbler? Check. But our favorite peach recipes go way past dessert: to salads, sandwiches, grilled entrées, and beyond.
How to Cook Whole Grains
Whether you've got amaranth or farro or wheat berries, here's an alphabetical guide to cooking every whole grain.
Meet the Spice Blend That Goes Savory, Sweet—and In Your Coffee
The classic Yemeni blend is an all-purpose flavoring agent to be used in everything from marinades to pies.
Everything You've Ever Wondered About Meatless Meat, Explained
Find the Impossible Burger impossible to understand? Now that these plant-based meats are finally available in grocery stores, it's time to ask (and answer) some questions.
The Luster of the Long Summer Lunch
These warm, sunny days were made for fast-to-make lunches you can linger over for hours.
Springtime Is the Right Time to Cook with Pine
The flavor you associate with Christmas tastes even more delicate in spring.
How to Make Pizza in Your Cast-Iron Skillet
One tiny sweltering kitchen + one hot cast-iron skillet = great pizza at home?
The Key to Better Homemade Pancakes
It's time to admit it: butter burns. Here's why you should try coconut oil instead.
Sandor Katz is the Radical Fermentation Faerie Our Nation of Pickle-Poppers Needs
The country's foremost fermentation expert is just another home cook with his hands in a jar of salt.
Martin Yan: The Man Who Made Every TV Dinner Better
America's professor of Chinese cooking used the power of the screen to spread the wonders of wokking.
The Freewheelin' Mark Bittman
With the New York Times behind him, the popular food writer tries to figure out what's next.
The Strange Secret Betty Crocker History You Need to Know
Whether you need a Home Ec lesson, a recipe for macaroni and cheese, the lady in red is here for you.
Andrea Nguyen's Vietnamese Food Crusade
Her family took it upon themselves to fix SoCal's banh mi scene. Later, she wrote the book that lets the rest of the world follow suit.