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
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.
Beef jerky has been around for hundreds of years, and these days there are lots of options that aren't beef-based, like soy-based jerky, vegan mushroom jerky and the unusually delicious coconut jerky.
If you've taken up baking, and don't know AP flour from self-rising we'll explain the difference. Because the final product is only as good as the flour you put into it.
The droning didgeridoo, or didge, is an ancient wind instrument created by the aboriginal people of northern Australia, but still widely played today.
As COVID-19 rages around the world, distilleries quickly ramp up the switch from booze to hand sanitizer in an all-out effort to curb the spread.
Our scotch connoisseur says that what makes a whiskey 'scotch whisky' comes down to the legalities of where it's from and how it's made. Oh, and scotch whisky doesn't have an 'e' in its name.
Worried about running out of fresh vegetables? Stock up now and freeze them for later. It's easy and they'll retain all their taste and nutrition.
A lot of us use it every day, but what is actually in half-and-half and where did it come from?
There was a day, not so long ago, when you ate pistachios with the understanding that you'd come away with red fingers and a red mouth. What happened to the red pistachio?
The Shamrock Shake is back at McDonald's and now it's celebrating its 50th anniversary. We're breaking down all the quirks that make it so legendary.
Soju is South Korea's unofficial national drink, a rice-fermented concoction often likened to vodka, but with about half the alcohol content.