What we learned when my kids packed me lunch for (almost) a week
As school approaches, and I’m searching out orange looseleaf folders at Target and back-to-school outfits at Old Navy,…
What chefs really think when you order a well-done steak
“We are not responsible for steaks ordered well-done.”
5 foods that I, a sane person, cook in my Instant Pot regularly
After watching Netflix’s Wild, Wild Country, I try not to use the term “cult” lightly, but I’ll say this: Instant Pot’s…
My mission to ruin a $250 Wagyu steak nearly destroyed my family
This is a story about me and a steak. A 24-oz. A5 Wagyu ribeye steak, to be more specific. If you’re unaware of the…
The correct way to eat xiao long bao, the world's most magnificent soup dumplings
Xiao long bao, the broth-filled Shanghainese steamed pork dumplings, is inarguably one of the great culinary inventions…
When a restaurant you love closes its doors for the last time
I never liked it when a restaurant closed its doors for the last time. Finality like that always bothered me. I think…
How to expertly pack a cooler
There’s so much optimism on day one of a camping trip. The fresh air! The slightly tough but enjoyable hiking! The…
How to quickly DIY a pizza with whatever's in your kitchen
One of the best things about pizza is how easy it is to throw together if you’ve got the basics in your pantry. Don’t…
Martin Yan is Chinese cooking's greatest evangelist
Editor’s note: Lucky Peach was a magical food magazine that existed from 2011 to 2017. It was beloved by readers,…
How do food TV hosts eat gracefully on camera?
Out to dinner a few weeks ago, my boyfriend stops me in the midst of one of my characteristically charming monologues…
With fava beans and chianti: What would humans taste like?
First, the disclaimers: We would never suggest trying it, would never condone eating it, and even thinking about the…
10 lessons learned from a pair of burger cookbooks
The year 2008 was when I first noticed chefs performing chef-y things to a burger. It seemed like forever ago, but it…
10 items or death: The cutthroat world of competitive grocery bagging
My first foray into competitive bagging came at the age of 19, when the grocery store where I worked held a contest. I…
Oh, deer: A beginner’s guide to loving venison
Before eloping, I thought it would be good to bring my soon-to-be husband to my hometown. I’m from a small lake town in…
Coffee Soda looks to build a national buzz
About five years ago, a friend took me to a Nashville coffee shop to try something called coffee soda, which sounds…
The only rule of Wisconsin brats is that there are many rules
After beer, cheese, Door County, and the Packers, one of the things I hear most when I say I’m from Wisconsin is…
How Dairy Queen conquered America in one fell scoop
Dairy Queen is a chain deserving of its royal title. Whether it’s a sunburnt, hot-fudge smothered memory of younger and…
Treat yourself to an egg cup ya fancy bastard
There are few places to get face-to-face with the diversity and specificity of human ingenuity like one can at Sur La…
Creating a muenster: The 5 cheeses you need for a perfect picnic basket
It’s the middle of the week, and you’re already looking forward to having a picnic this weekend. Well, aren’t you the…
What I learned going through Whole30
Look hard enough at any diet plan, and its true motive becomes clear. Is it trying to sell you manuals and seminars on…
