energy that each January brings.
Cast iron skillets were particularly scary, because I just didnt trust something that had to be treated.
(It wont beasnonstick as Teflon, but what is?)
ALodge 12-inchwill only set you back twenty five bucks andits a favorite of Cooks Illustrated.
I do take one small issue with the no soap rule.
Fortunately, there is a very elegant solution to this problem:a cookbook club.
Have each person pick a recipe and bring their creation to a potluck-style dinner.
(I dont know about you, but the top of the fridge is where I keepmycookbooks.)
For tips and tricks for planning and organizing club meetings,check out this guide from Serious Eats.
Ill let Alton Brown break it down for you.
As AB explains, a properly honed knife only needs to be sharpened once a year.
To up your game almost instantly, check outSerious Eats extensive guide to 3-ingredient cocktails.
Host a Roast
Were pretty obsessed with roast chickens, and for good reason.
Before the bird even goes into the oven, decisions need to be made.
For extremely even cooking, try removing the backbone and spatchcocking or butterflying.
(This alsoworks really well with turkeys.)
(Spoiler alert: the below method fromChefStepswas the winner of this chicken dinner.
I am almost constantly trying to save scraps from the trash.
(I feel like a few of you are still mad about that last one.)
For the a guide to keeping your pantry stocked,check out these graphics.
Beyond health and finances, a sad desk lunch is just bad for productivity.
(Or maybe this is just me.
I am very food motivated.)
First of all, double-check youre packing the right container.
Once youve picked a suitable vessel, double-check youre packing things you actually want to eat.
These extras really elevate the cubicle dining experience.
If you have other kitchen-related resolutions, share em below.
Id love to hear how you plan to make 2016 your tastiest year yet!
Photos byTim Sackton,Sharis Berries,Jason Popesku, andMelissa.
Illustration by Tara Jacoby.
