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.
Expert Advice
Should I Refrigerate That?
A few tips on which common ingredients to keep cool—and which to keep in the freezer.
Ingredients
An Evaluation of (Almost) Everything Pumpkin Spice
Pumpkin spice season longa, vita brevis.
Expert Advice
This Week in Food News: Fake Fish, Fake Meat, and Ginseng Poaching
Fish fakery—it's bad. But fake meat—that's good!
Recipes & Menus
Let's Cook Like It's 2006
That fall, Gourmet magazine celebrated its 65th birthday with chile peppers, pear cake, and Aquavit-spiked Bloody Marys.
Ingredients
We Cooked With MSG. Here's What Happened.
The much-maligned ingredient is also a source of pure umami. Is it worth cooking with?
Expert Advice
The Wasteless Way to Use Up That Extra Arugula
Sick of salad? Toss those greens in a pan!
Expert Advice
Appalachian Food: Past, Future, and Squirrel
In a deeply researched new cookbook, writer Ronni Lundy pays tribute to the food and traditions of the mountains she came from.
Ingredients
What's the Difference Between White and Yellow Corn?
Is one of them sweeter than the other? And which one is healthier?
Expert Advice
This Week in Food News: Stolen Ice Cream, Edible Weeds
It'd be much happier news if the thieves focused on the weeds instead of the ice cream.
Recipes & Menus
Why Don't You Go Eat Dirt (Cake)?
We took the childhood favorite and remade it from scratch. We left in the worms, though.
Recipes & Menus
Fancy Dirt Cake
In this updated version of the childhood favorite, everything—except the gummy worms—is made from scratch.
Ingredients
Everything You Need to Know About the New Serving Sizes
The FDA recently announced new serving sizes for nutrition labels, based on the changing ways that people eat. We look at a few of the notable updates—and a few things that've stayed the same.
Ingredients
How to Take Worcestershire Sauce Beyond the Bloody Mary
This age-old British condiment is an umami bomb. Why aren't we using it more?
Expert Advice
5 Ways Bill Clinton Could Upgrade His Garbage Excuse for a Chocolate Chip Cookie
Do better, Bill Clinton. Use butter.
Ingredients
What's the Deal With Apple Cider Vinegar?
Centuries of folk wisdom, passed down through Katy Perry, tout the benefits of a daily dose of apple cider vinegar.
Expert Advice
The Case for Eating Weeds
Edible wild greens are nutritious, tasty, and free. Why aren't more people eating them?
Expert Advice
The Easiest Way to Shuck Your Oysters: Grill 'Em!
No shucking way! Their shells just pop right open.
Expert Advice
How to Make Double-Crusted Pie
Mix the ingredients up right, and pretty soon you'll be rolling.
Expert Advice
How to Make Fried Shrimp
With a few ingredients and the right technique, fried shrimp at home is a snap.