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 Cheerios of the Future! (And 4 More New Products On Grocery Shelves)
Taking stock of five products options on grocery shelves.
The Cult Australian Cookie That's Taking Over America
Tim Tams, an iconic Aussie snack, have hit shelves in the U.S.
British Government Says Toast Might Cause Cancer—Will It?
A British government body has linked well-done toast and roasted potatoes to cancer. What's that about?
Sierra Nevada Recall (and Other Food News)
You might want to read this before you take a sip of that Pale Ale.
How One Woman is Helping Syrian Refugees—With Recipes
A Syrian cooking website is an invaluable resource for communities welcoming refugees.
Would You Let a Stranger Cook You Dinner??
A new food-delivery startup connects home cooks with hungry customers.
Bread and Roses—and Determination—for a Dark January Weekend
An old labor song exhorts us to seek bread for sustenance—and then ask for more.
What's With All the Hype Around Matcha?
It's not matcha-do about nothing! The powdered Japanese green tea is versatile and delicious.
Drinking Horchata, Listening to Vampire Weekend
Listen to the band's "Horchata" while you make the sweet almond drink.
Make Way for Savory Yogurt! (And One Stunner of an Australian Dessert)
What's everybody going to be eating in 2017? A couple of Epi staffers got on Slack to talk about it.
How 4 New York Foodies Are Handling #cook90
We asked a few New York pals how their Month of No Takeout is progressing.
How to Eat Breakfast Burritos Every Morning (Even Weekdays!)
Make a bunch ahead of time, freeze them, and thank yourself later.
How to Get Out of Your Cooking Rut
Feeling the winter doldrums in the kitchen? Here's how to breathe new life into your cooking.
This Week in Food News: Almost Literal Food Porn
Plus: the good and the bad of the future of food.
Get Yourself a Pasta That Sauce Really Clings To
Traditional Italian bronze-cut pastas are slightly coarser than the usual—and are the best vehicles for a great sauce.
Lose Your Blues (While Listening to Them) With This Potato Galette
Louis Armstrong's "Potato Head Blues" is perfect music for cooking.