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.
Should You Use Algae Oil in Your Next Vinaigrette?
It's a healthy, flavorless oil—with a high smoke point and without a whiff of the sea. In fact, the algae's from a tree in Germany.
The Soup That Symbolizes Haitian Freedom
On January 1—the country's independence day—Haitians prepare soup joumou, a rich pumpkin soup with an even richer history.
The Sweet—and Intricately Detailed—World of Cookie Artists
An online community of "cookiers" creates confections that look too good to eat. Well—almost too good.
This Is How Much Time and Money It Takes to Make Cassoulet
Spoiler alert: it's really expensive.
This Week in Food News: The Future of Food Is...Purple?
Plus: To fix peanut allergies, treat the peanut, not the person.
How to Have a "Hard Candy Christmas"
Make a candy-kissed edible gift while listening to the classic Dolly Parton song.
Should We Be Cooking With Trader Joe's Umami-in-a-Tube?
Here's how to use it to punch up your cooking.
This Week in Food News: The Truth About Leftover French Fries
Plus: what's next for food in the White House?
This Is How We Roll (Bûche de Noël)
An easy way to roll a tight roulade-style cake without breaking it.
There's Life After Breakfast, But Eat These Tartines First
Smoked salmon tartines with fried capers and a soundtrack: Ray Davies's "Is There Life After Breakfast?"
Seven Holiday Gifts to Get From Whole Foods
From olive oil to orange bitters: gifts you can grab on your next grocery run.
The Holiday Gifts You Should Never, Ever Give to a Food Lover
Rule number one: Lay. Off. The. Aprons.
What's So "Magic" About Anna Jones's Pasta?
Less mess, less waste, fewer dishes to wash—oh, and fantastic flavor. Should we go on?
The Trick to Making Perfectly Clear Ice Cubes
Here's how to make (almost!) fancy-bar-quality ice in your home freezer.
A Simple Way to Class Up Your Potato Chips
Ten minutes and a warm oven are all that's needed to take potato chips from party platter to hors d'oeuvres tray.
This Week in Food News: The Joy of Cooking (When You're Depressed)
Plus: the weird, wacky economics of the squid industry.
Why Is Peppermint the Flavor of Christmas?
It might involve a 17th-century German choirmaster and some unruly kids. Or, on the other hand, maybe not?
Time Changes Everything—Especially Kimchi
Listen to a classic Bob Wills song while you're preparing the vegetables for this tangy Korean staple.
How to Make It Easier on Yourself When You're Making Edible Gifts
First step: think big.