Maybe you can get them to help! My 14-year-old helped me out with the recipe development process on this one.  Read more

Thank you very much, and tell your friends! This way everyone you know will smell like garlic and nobody will mind.  Read more

Nope! Never tried it. Would love to hear from someone who has. Read more

I live in a tiny house in Southwest Baltimore and tried blackberries and raspberries last year. Found out that you don’t get berries for at least a year. Raspberry bush died in a flash flood. Blackberry is still alive, but no berries yet, and by the size of the thing, I think we may get no more than a dozen. But, hey,… Read more

Mistress of Baking Temptations may go on my business card.  Read more

Without the shell, it would only be pudding, and not a pudding pie. You can certainly just make the pudding, or make yourself a bunch of non-pie-shaped raw cookie dough. Or you can put them together, say you made a pie, and feel extra accomplished. For legal reasons I will say that it’s not a single serving treat,… Read more

I like the way you think! It might work or it might not, but you’ll never know for sure unless you’re willing to play around and allow yourself to have crazy ideas. Read more

So do I, dude. So do I.  Read more

I don’t mind when people mess around with my recipes—in fact, I encourage it! I want you to feel comfortable enough in the kitchen to play around and make things your own. What I do mind is when people change things in the recipe and then complain it tasted bad or didn’t work. I like your idea of adding a bit of… Read more

Before you go down that rabbit hole, you’ve got to ask yourself exactly how much stupidity you’re willing to stomach today. This is a big “bang your face on the keyboard repeatedly” sort of thing.  Read more

THE COMFY CHAIR?!

It’s not mayo-tasting! You’re seeing an emulsion with another emulsion— doesn’t taste like mayo at all. Besides, we all know Heinz is going to come out with Mayoli in a few months by shaking up a jar of mayonnaise with garlic powder.  Read more

I still can’t believe how many people refuse to believe restaurants are doing that. Scream “THAT’S NOT AIOLI!” on the internet all you want, but that ain’t changing this, and never will. Call mayo ailoi, you can throw an extra buck onto that menu price.  Read more

You can also blend some olive oil with a neutral oil, like canola, to help you cut through the bitter flavor. This is a good trick to keep in mind if you’ve ever got a really nice olive oil you want to try in aioli, but don’t want to go overboard.  Read more

One of the things I think about as a food writer is how to make foods accessible to everyone. While it’s nice to be able to make aioli in a mortar and pestle, or any emulsion in a blender or food processor, not everyone owns these things. If all you’ve got is a whisk, seeding any emulsion with another emulsion will… Read more

Dude, you’re just replacing each egg yolk with a nearly equal amount of mayo, so instead of building the emulsion from scratch, you’re getting a head start, which is key for people who don’t have room for appliances, or are kitchen novices. It tastes exactly the same. If you replaced the oil with mayo, that would be… Read more

I wish I could give this a thousand stars.  Read more

Simple mistake while typing this up! Thanks for catching so I can fix it. Read more

Since it’s a new discovery, cesium-137's affect on bees and it’s potential role in CCD has just started being tested. Though current cesium levels are low enough not to pose a threat to humans, we don’t know how those levels affect an organism 700,000 smaller than us. Cesium-137 has a half life of about 30 years, so… Read more