Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

In his poem “Digging,” Irish poet Seamus Heaney describes the sensation of holding potatoes as “loving their cool hardness in our hands.” That “cool hardness” is the start to a proper mash, which ...

I’ve always had a bit of a bias against steaming, and I think it’s because it’s the one cooking technique that doesn’t rely on fat to get things going. I like foods that sizzle and crisp up, that get ...

At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more. Across the ...