Serious Eats - seriouseats.com

Oh, and because I think you'll all find it amusing: I got the coffee-in-the-chili tip from....Seventeen magazine, circa 1993. I have no idea why it stuck in my mind, but it did.

Well, if you don't like pizza trying to be some other type of food, then this probably won't dissuade you, but I would like to argue that sometimes, it really succeeds. I made a "burrito" pizza with a thin layer of enchilada sauce, refried beans, seasoned chicken, and spicy jack cheese, topped with fresh cilantro and tomatoes and it was one of the best pizzas I've ever made. Just thinking about it now is making me hungry. You can see it for yourself at http://bit.ly/2tzHsq.

I think a true cheeseburger pizza, with about half that number of pickles, might be really good.

Squash turnovers? Yes please!

I was in a coffee shop once when the barista threw up in the sink behind the counter. And then continued to make everyone coffee. Admittedly, the bathroom was far from the counter, and sometimes you just can't hold that stuff back.

@arm1970 The thought that you can't even bring homemade goods into classrooms is so sad! I would much rather my kids ate something homemade than some who-knows-what's-in-it sugar-laden treat from a store. And I find it bizarre that someone would consider homemade treats less safe or healthy or whatever than something so unknown.

I had this idea of baking homemade cookies to give out to trick or treaters and including a tag with my name and address and all the ingredients in the cookies, but I suspect even that would not be enough to curb some parents' fears...

Well, it might not be cool in New York, but I think bagels are great for sandwiches. I've never been into sliced bread sandwiches, I find them kind of awkward, but give me a wrap or a bagel sandwich or a pita sandwich any day, and I am about it. I realize that I will be shunned in some places for this predilection, but I stand by my bagel sandwiches.

I had just fallen in love with and subscribed to Gourmet, so it kind of feels like when you have a new crush in high school and suddenly his family moves away or something. Devastating!

I didn't fall in love with Gourmet for its accessible recipes, nor for its restaurant reviews or glamour shots of dinner tables. I fell in love with it for its incredible writing, about food traditions, food politics, farmers, cooks, and eating. Gourmet felt like food for my mind, where Bon Appetit (and the interwebs) are where I find most of my recipes.

And in case anyone is wondering: Magazines don't live or die based on subscriptions. Subscriptions don't matter. Ad sales matter and only ad sales. And if you compare Gourmet side by side with some other foodie magazines, it's clear that they had fewer (it's all about the page count).

I usually have a hard time with meatless. I will intend to go vegetarian and then forget and add some anchovies or chicken stock. But this week I made vegetarian enchiladas with bell peppers and chayote squash and it is my new favorite meal.

Man, there's some serious hatin' going on here. I personally think the idea of deep-fried mac and cheese is astoundingly awesome. I am all about the occasional over the top snacking. And yeah, her expression 14 seconds in says it all.