Sam Dean
Sam Dean is a former staff writer for BonAppetit.com. He lives in Brooklyn.
Culture
Hidden Valley wants to make ranch the 'new ketchup'; floppy disks for your coffee table
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Culture
Epicurious Entertains
A weekend full of Chicago chef goodness is hitting the city in early May
Culture
Math finds the best doughnut; the tactically enhanced coffee mug
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Culture
Unicorn cookbook discovered at British Library; gravity-defying chocolate
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Culture
Manhattan pizza hits rock-bottom prices; Burger King gone glam
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Culture
A Spray Nozzle You Can Jam Into Whole Lemons
Amazing? Or signifying the apocalypse? You decide
Culture
A fishing frenzy for tiny eels in Maine; take your lunch to school in an eyeball
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Cooking
This BLT Went to the Market and Got Scallops in Place of Bread
The inventors of the recipe wisely kept the BLT part scallop-sized
Lifestyle
Annie's (of the Mac 'n' Cheese) Makes Big Bucks Going Public
Hopefully the new stockholders don't vote to get rid of the weird-but-lovable "push on the bunny's butt" method of opening the mac n' cheese cartons
Culture
Rediscovering Grandma's Angel Food Cake
At his grandmother's 80th birthday party, Andy Ward rediscovered the recipe for angel food cake that he had loved as a child
Culture
The complete history of the Mister Softee song; the first cookbook you can actually cook
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Culture
What to Make for a Game of Thrones Premiere Potluck
It will be April Fools, but the dynastic struggles on the beloved fantasy drama will be deadly serious
Culture
Airport beagle finds stowaway food; a handheld espresso machine for your car
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Culture
What Happens When a Food Lover Takes Over Sweden's Twitter Account
The Scandinavian nation has been turning over its national twitter account to different citizens every week, and some of them know their way around a kitchen (or a farm)
Culture
12-year-old publishes NYC dining guide; does a chocolate habit keep you thin?
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Lifestyle
Researchers Figure Out How to Make "Nutraceuticals" Sprinkle-able
Who knew that "neutraceuticals" was a word, and that we needed a way to make them shelf-stable?