Sam Worley
epicurious
Savannah, GA, United States
Contact Sam
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Past articles by Sam:
Coconut Cream Pie
An old classic that relies on a few new tricks—toasted-coconut milk, the use of gelatin, and the incorporation of whipped cream—to make the most ethereal pie imaginable. → Read More
19 Cake Frosting Recipes So Good You’ll Lick the Bowl
Looking for cake frosting recipes? Discover 19 types of frosting and learn how to make them, including vanilla buttercream, cream cheese frosting, and more! → Read More
71 Easy Summer Dessert Recipes
Cookies and cobbler, icebox cake and ice cream sundaes, parfait and frosé (and sorbet!)—these are our coolest, and easiest, summer sweets. → Read More
43 Peach Recipes That Make the Most of Summer's Juiciest Fruit
Pie? Check. Cobbler? Check. But our favorite peach recipes go way past dessert: to salads, sandwiches, grilled entrées, and beyond. → Read More
How to Use Hawaij, the Yemeni Spice Blend
Hawaij is an all-purpose flavoring agent to be used in everything from marinades to pies. → Read More
The Best Air Fryers for Tater Tot Parties and Lonely Batches of Fish Sticks
We put top-ranked air fryers to the test to find out the best one (and also whether or not this new-fangled thingy is really worth owning at all). → Read More
Springtime Is the Right Time to Cook with Pine
Read up on cooking with the buds and needles of pine, fir, and spruce trees. It sounds like a wintry flavor, we know—but really, it's a flavor made for spring. → Read More
Rich people are to blame for the rise of Lyme disease
Failure to stop climate change and developing land into cute strips of forest between McMansion-sized clearings have allowed ticks, and the Lyme disease-causing bacteria they carry, to flourish. → Read More
The Fascinating (and Slightly Sexist) History of the Electric Knife
Read about the ways the electric knife was marketed to men as a way to have a moment of (probably stolen) glory at the Thanksgiving table. → Read More
How to Make Cast-Iron Skillet Pizza
Check out this method for making cast-iron skillet pizza. You don't need a pizza stone to make great pizza at home. → Read More
Coconut Oil Is the Key to Better Homemade Pancakes
Learn how to make coconut oil pancakes for all the crispy edges and none of the burnt butter flavor. → Read More
How to Make Ricotta Cheese
Learn how to make ricotta cheese, a classic Italian staple that's perfect for pasta, appetizers, salad, dessert, and more. → Read More
The Strange Betty Crocker History You Need to Know
Learn about the hidden Betty Crocker history, including the fact that she never really existed, plus details on her cookbooks and more. → Read More
Andrea Nguyen's Vietnamese Food Crusade
Her family took it upon themselves to fix SoCal's banh mi scene. Later, she wrote the book that lets the rest of the world follow suit. → Read More
Why Martha Stewart Is a “Good Thing”
We examine how Martha Stewart changed everything we thought about cooking, domesticity, and raw determination. → Read More
Martin Yan: A Profile of Television's Favorite Chinese Food Expert
America's professor of Chinese cooking used the power of the screen to spread the wonders of wokking. → Read More
How to Make an Omelet the Classic French Way
Follow our photo-illustrated step-by-step guide on how to make an omelet to perfect your technique for making this French breakfast and brunch classic. → Read More
How to Make Chocolate Ganache
Learn how to make chocolate ganache, a French chocolate technique you can use for truffles, cakes, frostings, tarts, and more. → Read More
How to Make Chocolate Ganache
Learn how to make chocolate ganache, a French chocolate technique you can use for truffles, cakes, frostings, tarts, and more. → Read More
How to Make the Crispiest, Crunchiest Fried Shrimp
Tips, tricks, and step-by-step instructions for how to fry shrimp, for the crunchiest, tastiest fried shrimp right in your kitchen. → Read More