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These savory, frozen waffles are grown-up, healthy, and perfect for pairing with cheese, soup, and anything else you’d like for lunch.

What are you gonna do with all those California tangerines? I have a few ideas. Just make sure to order them before the season is over.

This is , a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. My neighbors probably think I’m weird. I seem to be the only person on my block who hangs halfway out of their front door (masked, of course) to shoot food photos in natural light. I may never be able to re-create the bright light and distinctive marble surfaces we use when shooting recipe photos in the BA Test Kitchen, but I don’t worry because there’s one thing that makes my photos look amazing, even at home: Jono Pandolfi ceramics.

This is , a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. I am not what you’d call a die-hard football fan, but I know just enough trivia to make small talk with your uncle, and I do watch the Super Bowl. Sometimes it’s because I care (Colin Kaepernick–era 49ers), and sometimes it’s for the ads (Clydesdales make me emotional)—but always it’s for the snacks. Dips are my favorite food group, sustained grazing is my preferred method of sustenance, and blue cheesy Buffalo wings? To me, you are perfect, ...

I break out in hives whenever I hear the word disrupt applied to cooking. I don’t want to hack my dinner, and I don’t want to disrupt my cookware. I just want to cook tasty food like everyone else, using cookware that works. But if someone comes along with a product that is genuinely better, well, I’m all ears. I hadn’t heard of Hestan when their marketing team dropped by the BA Test Kitchen a couple years ago, but I was intrigued when they presented the NanoBond skillet they had given to chef Corey Lee to use at Benu in San Francisco. The pan they showed me had gone th...