Serious Eats - seriouseats.com

Why is it surprising that a natural non-sugar sweetener would taste more chemically then a lab-derived one? Both are still just chemicals, reacting with receptors in your taste buds. There's really nothing magical and inherently better about plant derived or naturally occurring chemicals as opposed to lab derived ones. Granted, the evidence seems to point to Stevia being a save sugar alternative, but that has little to do with it being plant-derived.

Good bread, ham, and either butter or mustard, depending on my mood.

Definitely bagels and lox.

Cooking: Asparagus. Always my favorite part of summer.

Raw: Fuji Apples. I generally eat at least one a day.

I almost invariably end up making one of a variety of different okra curries.

How to properly use your off hand to guide a knife (Thumb curled under!). Makes all those cutting/chopping tasks so much faster, easier, and more precise.

Canned whole tomatoes, to provide sauce when I can't get good fresh ones.

All varieties of canned beans. They're great in all sorts of things, and don't require the time/planning ahead of dried.