Why Is Hellmann’s Mayonnaise So Darn Good?An investigation into the amazing qualities of a 100-year-old condiment.
Chicken Stock Doesn’t Count as MeatVegetarians won’t die if they sometimes eat food with poultry broth in it.
Stop Abusing Your DoughBiscuit dough is amazingly versatile—as long as you don't destroy it with too much fuss.
Critics Need to Stop Coddling RestaurantsReviewers should write about restaurants as soon as they open, instead of giving them time to find their legs.
A Hippie’s Defense of GMOsI’m a vegetarian yoga instructor, and even I can tell the case against genetically modified food is overblown.
Victimized TwiceRestaurant workers’ wages are routinely docked when customers walk out on their tab. It’s an outrage, and it needs to stop.
You Need One Special Piece of Equipment to Make Amazing FrostingFluffy, spreadable, delicious frosting is not just a lie propagated in Betty Crocker commercials.
Are You Using the Wrong Knife to Slice Tomatoes?A video that shows the right tool to use to avoid flesh wounds and seed-spattered clothes.
Eviscerate Your CucumbersA video that shows why seeding cucumbers is way more enjoyable than seeding other vegetables.
The Indispensable Kitchen Tool You’ll Use Once a YearA video to help make cherry season more manageable.
A Revolutionary New Way to Chop ParsleySlate’s food editor shows you how to remove the leaves from the stems in half the time it usually takes.