Brownies Go Boo! With Frankenstein Frosting — Brownies Go Boo

Let’s say you don’t have any festive cookie cutters for Halloween, but you still want to decorate (and devour) some frosted brownies: Channel your inner Dr. Frankenstein. Put them together with frosting, sprinkles, and a few candy eyes for a frightfully delightful treat. Here’s what you’ll need and how to make them.

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We’re Hiring: Part-Time Writer — Job Listing

(Image credit: AT Media)

Are you the first of your friend group to know what’s trendy in food? Do you devour food magazines and obsess over what is new at the grocery store? Do you have a deep passion for all things internet? Do you love reading Kitchn? We’re looking for a Part-Time Food News Writer, and we’d love to hear from you.

We’re looking for a smart and nimble part-time (up to 20 hours a week) writer to contribute short articles on a range of topics including food trends, grocery news, business news, food policy, entertainment, and more for Kitchn. You’ll work closely with our News & Culture Editor who will help you pitch and execute ideas on a daily basis.


  • A minimum of one year in digital media
  • Strong writing skills
  • Some experience with Photoshop and basic image editing skills
  • Ability to work in a fast-paced environment
  • Outstanding attention to detail
  • Deep appreciation for Kitchn’s brand and voice

This is a contract position, paid hourly. Must be available Monday through Friday.

After you apply, please allow four weeks before following up. We look forward to hearing from you!

To Apply

Please email the following to with subject line “Part-Time Writer: [Your Name]”

  • Current resume
  • 3 news or trend-driven clips of your writing
  • Tell us something you’re excited about in food right now (250 words)

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How Halloween Became My Favorite Family Tradition — Halloween Hospitality

I love Halloween. I love the fact that kids of all ages come from other neighborhoods to trick-or-treat. (This is also known as neighborhood hopping and I think it’s great.) I love sitting on the porch and handing out candy and talking to anyone who comes by. And I love that my friends come over to help me celebrate.

Every year we host a drop-in Halloween pumpkin chili party; it’s become something of a tradition. But it wasn’t always this way, and I have my mother-in-law to thank.

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Tips for Making Dry Ice Last Longer — BOO-zy Halloween

Dry ice can help create a spooky effect at your next Halloween party, but if it isn’t properly stored, it will dissipate into a fog before you actually need it to. Dry ice is the frozen form of carbon dioxide, which is why, instead of melting into a liquid when heated, it instead turns into a gas. Since it’s so cold (an extra-frigid -109.3°Fm to be exact), it melts or actually, per the scientific term, sublimates into a gas rather quickly. Luckily, there are a couple tips to follow that will ensure your dry ice stays frozen until you need it to billow spooky fog long into the night.

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7 Ways to Use Leftover Apple Peels — Tips from The Kitchn

It’s that time of year, when apple-filled desserts reign supreme. From pies and cakes to crisps and muffins, no matter what you’re cooking up, one thing is certain — it’s only a matter of time before you’re staring down a bowl full of apple peels. Instead of tossing them, here are seven ways to give those peels a new life in the kitchen.

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Brownies Go Boo! With a Gummy Worm Graveyard — Brownies Go Boo

My birthday falls just before Halloween, and these gummy worm garden brownies were served at almost every Halloween birthday party from the time I was 4 until I turned 12. What looks like frosting on top of these brownies is actually chocolate pudding, making this the greatest combination of brownies, pudding, candy, and crushed cookies ever. It really is the perfect dessert for your Halloween parties.

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The Best Tool for Peeling Winter Squash — Tips from The Kitchn

Peeling firm winter squash (I’m looking at you, butternut) can go one of two ways: It can be so seamless and easy that you never give it a second thought, or you regard it as one of the most frustrating tasks of the season. As for which camp you’re in, I’d argue it all depends on the tool you use for peeling. As you welcome winter squash season to your kitchen, this is the tool you’ll want to keep by your side.

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