Jeremy Glass is a copywriter, creative strategist and freelance writer living in the objectively uncool part of Brooklyn. Read his work on Thrillist, The New York Times, GQ, Men's Health, or his shotty personal site. When Jeremy's not busy eating olives straight out of the jar, you can find him lounging in his apartment drawing pictures of his 10-pound ChiWeenie and extremely pregnant wife. Some say if you follow him on Twitter, he will personally send you a check for $48 dollars. It's worth a shot. Who's gonna stop you? The cops? @CandyandPizza
Frying isn't the only (or necessarily the best) way to cook bacon. We'll show you another way that's even better.
If you have a tough time harnessing your dog's boundless energy, the martingale collar could be the answer. Well, on walks anyway.
What does it take to be a chief noodle officer? Top Ramen is hiring its first ever in honor of its 50th anniversary.
If Subway's bread is legally not bread, then what in the heck is it?
Coffee is one of the world's most popular drinks. But what's the best way to brew the stuff? That depends on who you ask.
Canada isn't a country known for its cuisine. But there is one sandwich from Halifax with a cultlike following that you just have to try to believe.
Cronk was a mildly alcoholic beverage, popular from about 1840 to 1910, that's once more being brewed and just might become a sensation again.
This iconic cereal has a long and fun history. For instance, its original name wasn't even Cheerios.
Is the difference between soy sauce and tamari like the difference between ketchup and catsup – in name only? Not at all, and we'll tell you why.
Is this workhorse of kitchen equipment missing from your arsenal? We'll tell you why you need one.
Ube is a sweet species of yam that stands out because of its vivid purple color and sweet, creamy taste.
You crack open the fortune cookie at the end of your meal and ... well, it may not exactly tell your future, but who doesn't secretly hope it promises something fabulous?
Farro is a grain you may not be familiar with, but it's been around a long time, it's incredibly versatile and it's oh so good for you, so what's not to like?
One of the most expensive spices in the world, cardamom is native to India, Bhutan and Nepal and has a rich, intoxicating flavor used in sweet and savory dishes and teas worldwide.
The Maillard reaction is the scientific process that makes your steak (and other foods) taste and smell delicious. So, how does that work? We'll explain.
Yep – carbonated ice cream that doesn't have to be shipped frozen could be a win-win for both environmentalists and ice cream lovers everywhere.
It takes up to 170,000 individual flowers to yield just 1 pound of saffron, and each individual strand, or stigma, is painstakingly picked from the flower by hand.
Roly-poly bugs are natural soil conditioners because they process decomposing matter, helping keep your garden soil clean and healthy. And — fun fact — they're crustaceans, not insects.
The gin and tonic, that cool, fresh, citrusy summer delight, has a long and romantic history, beginning with its use as a "cure" for malaria.
Don't know your cake flour from all-purpose? The difference is subtle but the end result is huge.