Let me walk you through the pleasure of eating this crispy, juicy fried chicken: You’ve got this glistening drumstick with a coating so full of crunchy ripples that it is hard to determine where to hold on. You decide fingertips are best for maneuvering this chicken from the plate to your mouth. As you bring it closer you can smell the spices — garlic, onion, pepper, and even the smoky paprika. That first bite is a real stunner. As you dig in, the crust cracks audibly and reveals juicy chicken that is as flavorful as that irresistible crust. You’ll taste the herbs that made that chicken so fragrant and enjoy a mouthful that is equal parts crispy and juicy. Pieces of the crispy coating fall away.

I’m going to need a bigger stack of napkins, you think to yourself, and then you grab another piece.

The very best part of eating this chicken is that you made it yourself. You didn’t swing by the local KFC, you didn’t fork over 20 bucks at some trendy chicken joint. Nope — you, my friend, made this honest-to-goodness, crispy, juicy, finger-licking delicious chicken at home. Whether you’re a first-time fryer or your skillet is well-seasoned, this is the step-by-step guide for making the very best fried chicken at home.

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I firmly believe that some things are best left out of sight. When someone walks into my kitchen, I definitely don’t want the first thing they see to be a trash can. So stashing that trash bin in a cabinet seemed like a logical, aesthetically pleasing solution. Bonus: Keeping it behind closed doors meant I wouldn’t have to waste (get it?) precious square footage.

I’m sad to report, however, that keeping garbage in the cabinet below my kitchen sink has proven to be a bad idea. Here are five reasons I no longer keep my trash can in my cabinet.

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St. Patrick’s Day is often associated with eating corned beef and colcannon, and drinking dark beer, but if you’re looking for a light-hearted way to celebrate the day that doesn’t require much preparation, we’ve got a series of treats for you. The goal behind this series was to create fun, easy-to-make treats that would help parents (or really anyone) do something festive on St. Patrick’s Day. From a bright-green lemonade to mint chocolate puppy chow, here are a few ideas.

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My uncle’s a pretty easy-going, good-humored man, but when it comes to Irish coffee, he’s nothing but serious. You see, he has his own kit — really just an old cardboard box with the words “Eddie’s Irish Coffee Kit” scribbled on the outside in a Sharpie — but it’s filled with his secrets.

It’s a traveling box, this kit. It comes with him to my cousin’s house for Christmas Eve and to other family affairs when capping off the evening with a boozy coffee seems fitting and festive. These Irish coffees, piled high with whipped cream, really are the best — they’re famous among family and friends alike. Here’s the funny part, though: he’s French Canadian. He may have married an Irishwoman, but he’s got Québécois running through his veins. No matter, though, because boy can he make a mean one. And after a few gentle nudges from his favorite niece, I got him talking.

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During my stint as a vegetarian, bean-laden, meat-free chili was one of the dishes I turned to most. While I loved it because it was hearty and comforting, I’ll be the first to admit that it never tasted as good as traditional chili, no matter how hard I tried to get it there. The meat in traditional chili lends flavor that’s hard to find in beans and veggies. Luckily, there are a handful of vegetarian ingredients that can provide as much, if not more, flavor to the pot — many you may already have in your pantry right now. If only I knew that back then!

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When it comes to holiday celebrations, St. Patrick’s Day holds an array of delicious possibilities. It might not be traditionally Irish, but we’re just as excited to don something green and whip up a Shamrock Shake as we are to load our plates with corned beef and cabbage. From Irish soda bread and colcannon, to a Guinness-spiked chocolate cake and festive drinks, these are the 24 essential recipes for a memorable St. Patrick’s Day celebration.

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Chili brings out my Goldilocks tendencies. I want one that’s spicy, but not so spicy that it has me breathing fire; I want it to be chunky and hearty, but not so much so that it’s like wading through wet cement with the occasional bean floating by; and, of course, I want it to be dynamic (the first spoonful should be just as exciting as the last).

That’s asking a lot of chili, but you know what? This is a dish that can handle all your requests because by its very design, chili is set up to accommodate all our desires. So say you’ve found this hallowed recipe but you still need to tweak it a bit to get it to your idea of the best. You’re going to need to know some tricks.

Well, here’s a bag full of them so you can have some damn good chili anyway you like it.

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Freezing food is a great way to have meals on the go or avoid last-minute trips to the grocery store. It also helps us not to waste food and is, in a sense, an extension of our pantry.

But we’ve all been there: We searched through our freezer and pulled out a few things to thaw in the fridge and promptly forgot about them. Can you put it back in the freezer? Here are five things you should avoid giving a refreeze, and why refreezing in general is a big no-no.

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Did you know that it is possible to shop for Costco’s private-label brand, Kirkland Signature, without a Costco membership? The brand is a cult favorite (including Kitchn staffers!), so you’re definitely going to want to know these three things:

• You can shop on Costco’s website without being a member. You won’t get the membership rate but you’ll be able to shop Kirkland Signature items and other products, as well.
• You can find a lot of Kirkland Signature products on Amazon. Because, it’s Amazon and of course you can.
• You can also order Costco items on Instacart if the grocery delivery service is available in your area.

Is one option cheaper than the other? We compared prices to find out!

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When it comes to small spaces, the natural reaction is to pare stuff down as much as possible. There’s no room for duplicates, broken gadgets, or anything that isn’t absolutely necessary. And while that’s certainly the right impulse, less is not always more. Just look at this kitchen, which belongs to Stella Blackmon, an editor over at Cup of Jo.

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