Years of cooking, writing, reading, and being a part of the food community have taught us a thing or two about what works best, and why we now do something this way instead of that way. Part of the joy of writing for The Kitchn is being able to share what we’ve learned —our personal experiences, tips, techniques, likes and dislikes. Here are 15 “reasons why” from our editors and writers this year, from why you should sucks on mango pits to why you should always cook with a bar mop towel.
4.68 / 5 Stars | 714 Reviews
by Denise Smith
“You can make this salsa as fiery as you like by adding more or less peppers. But whatever you do, don ‘t leave them out. And because everything goes into the food processor, you can make the salsa chunky or smooth with just a flick of the switch.”
What did you want to cook, eat, and read about through the months of 2013? We always find it instructive and entertaining to look back over the past year and see what you loved.
Outside of gorgeous recipes and cooking techniques, there are often niche tricks or somewhat strange (although great!) recipes that are popular amongst our readers. From decadent microwave cakes, to cooking bread in a slow cooker, these 10 posts were unexpected, yet welcome hits in 2013.
4.2 / 5 Stars | 174 Reviews
by INDIT
“It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.”
