Author: mike

Plus, Kimball reads fan mail (albeit a very liberal definition of “fan”). …read more

What if we thought of our dinner plates the same way we think of little white pills? …read more

Blue cheese dressing isn’t all sugar and off-flavors—but a lot of it is. …read more

Stuck-on crud is no match for these innovative cast-iron cleaning tips. …read more

For mouthwatering steaks with even browning across all sides, turn to an open flame. …read more

With bragging rights at stake, competition is stiff in this in-house battle. …read more

Bridget Lancaster, however, attempts to change Kimball’s mind. …read more

Everyone knows that Doritos are not naturally flavored, but what does natural mean anyways? …read more

What to look for (and what to avoid) when supermarket shopping. …read more

You’ll flip your lid over these tips. …read more

Watch our in-depth testing videos before springing for new equipment. …read more

Plus, Dan Souza maximizes char on pork tenderloin steaks, and Becky Hays makes quinoa worth eating. …read more

Warm spices and a bold tea infusion take this cake recipe from classic to contemporary. …read more

You may think frozen French fries are sub-par—because most of them are—but we found one brand worth its weight in Yukon gold. …read more

This Woonsocket staple is the spicy, briny answer to a Sloppy Joe. …read more

Chopping an onion doesn’t have to be a tearful experience, for starters. …read more