Carrie Saum

Instead of making lunch once a day, I make it once every three days. It saves on energy, brain power, and I don't have to figure out feeding myself in my janky kitchen more often than absolutely necessary.

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.

I now interrupt your frantic turkey preparations for the following announcement: 

EAT PIZZA, INSTEAD.

You feel it. The change.

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.

My cookie baking knowledge has won me friends and come in handy while navigating food allergies. Here's my delicious vegan and grain-free cookie recipe!

I've spent the last week in sunny California. I was there for a massive food expo. It was also Spring Break.

Am I the only one who gets pumped about using a crockpot during the colder months?

Rosa made a chocolate cake with cinnamon and pecans that still haunts my dreams and my tastebuds, 20 years later. Here, I've tried to recreate it.