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A surfeit of apples and a bag of pears. I needed an easy, straightforward dessert and these are what I had on hand, so a rustic galette was the most obvious option to us.

A galette is like a fruit pizza — thin and crispy crust and an even layer of lightly spiced fruit. It’s less demanding than a pie — no crimped crust to fuss over. It also tastes best at room temperature, so if you have the rest of a meal to cook, this is a relief to do ahead and put to the side. It tastes like the product of far more work than it is, too, with a crispy, flaky crust and soft fruit laid out in a loose pinwheel of autumn sweetness.

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Our knives work hard, day in and day out. I know mine barely makes it back in the drawer before I’m pulling it out again for yet another round of chopping! Yes, as one of our most-used kitchen tools, our knives are also definitely one of our most-cleaned kitchen tools. Do you know the best — and safest — way to clean your knife? (Hint: It’s not the dishwasher!)

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Today I want to talk about cooking with animal fats — the juicy drippings that pool beneath your roasted chicken; the savory oils left in the skillet after you brown some ground pork; and of course, all that good grease from freshly sizzled bacon — all of which usually get washed out or tossed away. Until today, that is.

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If you had any doubt that soda companies like Coca-Cola are unequivocal masters of the art of seduction, look no further than this recent article in New Republic. In it, Corby Kummer, senior editor at The Atlantic, describes visiting the World of Coca-Cola in Atlanta, Georgia, alongside Marion Nestle, public health advocate and author of Soda Politics. Both entered as steely eyed skeptics and emerged hours later “mesmerized, thrown back to a state of childlike wonder.” Such is the power of Coke.

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