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.
The True Story Behind a World-Famous Chocolate Cake Recipe
For Rose Levy Beranbaum, creating the ultimate cake cookbook was easy. Paying homage to a world-famous tenor was the hard part.
The Secret to Better Brownies
It's hard to make brownies that are truly bad. But to get the very best brownies, break out that whisk and start whipping.
Fudgy Double-Chocolate Brownies
Brownies can go two ways—fudgy or cakey—and these rich, decadent squares decidedly fall into the fudgy category.
Whole Citrus Baking Will Make You Rethink the Orange (and the Lemon, and the Lime...)
There's a lazy man's trick to taking the bitter punch out of citrus rind. Master it, and you'll start using the whole orange in everything from cakes to cocktails.
Orange Upside-Down Cake
This recipe traces a familiar path: Slice fruit and nestle it in some caramel, pour cake batter over the top, bake, and unmold. When you flip over the cake, you'll find it's topped with delicious candied orange slices and citrusy caramel.
Stressed about that caramel? No need to be. Keep a distant eye on the sugar once you put it on the stove, but don't hover. Chop some vegetables. Check Twitter. Pet the dog. Every so often, swirl the pan to make sure the caramel is cooking evenly. Don't bother stirring (the sugar will only clump up on your spoon). Once the mixture starts to color, swirl it slightly more frequently. When it turns an attractive chestnut brown, take it off the heat, add your premeasured butter and salt (and a splash of booze, if you want), and stir.