Carrie Saum

No real measuring, no special ingredients, and it makes cookies that even the snobbiest cookie connoisseur will crave? It might seem too good to be true, but it's absolutely real.

Charcuterie. Have you heard of it?

One of my favorite things to do is make comfort food with a twist. Not so twisty that I lose people (I see you lurking in the $13 specialty treat section, beef jerky chocolate bar). Nor will I take two foods that are genius on their own but should probably never join themselves in a culinary union (I’m looking at you, Krispy Kreme Cheeseburger).

The great thing is you can use basically any regular substitutions and this will still taste amazing. I literally eat this with a spoon, and because it’s egg-free, I feel no shame. Okay, I don’t feel any shame when I bust into a tub of regular cookie dough, either. I’m just trying to do my fair share to keep you from getting salmonella.

Virtually no research exists for FPIES. Food Allergy Awareness month remind me that even though he is resilient, he is still vulnerable.

Cloud eggs are something entirely different. I was worried that these magical looking eggs would just turn to soppy, scary oven nightmares. But these are actually Alton Brown worthy alchemy breakfast wins.

We're in flu season hell! In fact, according to, uh, science, it’s one of the worst seasons we’ve seen in the last 10 years.

My BFF has been trying to go easy on the grains lately.

Recipe Notice: These are tricky.

Here’s a crash course on self-talk. Self-talk is the voice in your head, the invisible responder, the captain of your brain ship.