Christopher Michel, MFA, MA

Not all grocery store ‘sourdough’ is made with a traditional starter. Bread experts reveal what ingredients might be hiding in your loaf and how to spot the real deal.

Bronze-cut pasta is made using a bronze die instead of Teflon, which creates a rougher and more porous surface for soaking up sauces. Here’s how to tell your dried pasta is bronze-cut, and other things to look for in the pasta aisle.

Calcium chloride is often added to canned goods like tomatoes to keep them firm, but it can prevent them from breaking down in dishes like marinara sauce and soup. Here’s what to look for instead when you’re buying canned tomatoes.

From beanless Texas red to spiced Cincinnati chili and the white chicken chili found in the Southwest, here are eight unique chilis from around the country that are worth seeking out — and where you can find them.

Onigiri, or Japanese rice balls, are endlessly customizable. Here’s how to make them with kid-friendly fillings like tuna salad for school lunches or portable snacks.

This pioneer-era pie was once ubiquitous in Southern and hunting cookbooks. Here’s the case for putting squirrels on the menu again.

Ernest Hemingway’s 1950s stovetop burger recipe was surprisingly maximalist, with ingredients like a discontinued spice mix, India relish, and capers. Here are my thoughts after re-creating the original recipe at home.

From crisp distilled white vinegar to sweet-sour balsamic, here are 10 essential vinegar vinegars to know: how they’re made, what they taste like, and when to reach for each.

You wouldn’t expect viral-level fried chicken to come from a grocery store, but Florida-based Publix delivers. With its double-dipped crunch and juicy interior, fans can’t get enough. It might just be the South’s best-kept not-so-secret.

Gene Wolfe worked as an engineer at Procter & Gamble in the 1960s, at the height of “food science.” Here’s how the legendary sci-fi writer had a hand in bringing 1968’s most technologically advanced potato chip to the world.