Plus a totally subjective list of the best Halloween candy. ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
| Plus a totally subjective list of the best Halloween candy. | | | | | We have entered the season of late afternoon shadows (present in our office, above), of hat wearing, and most importantly, of warm, milky drinks to pacify you throughout the day. If you're not a pumpkin-spiced latte person (am I the only one waiting for this trend to die down?), then here are a few to keep by your side: | | | | | | | | | | | | And here are a few mugs I'd recommend: | | | | | | | | | | | | While in LA | | I just got back from LA, where I go every fall for our investors' Annual Meeting. This year, we showed off some of our latest and soon-to-be launched products to the numbers people—our Schoolhouse Pop Lights and a flurry of new Dansk pieces all went over well. It's important to keep the numbers people happy. I'm sure you'll like them, too! | | | | | | Back at the Ranch | - For my latest episode of Founder Files, Mary Heffernan, owner of Five Marys ranch in California, and I cooked together at our HQ. We threw together a beef and potato pie, which I learned from our community is not—not!—a variation on shepherd's pie, but has a name of its own: cottage pie. I recommend trying it with the truly excellent Five Marys Dry Aged Ground Beef, which they ship nationwide.
- Paul Hagopian got hyped up on cold brew, starting with the science behind canned cold brew. He then asked our team to compare a cold brew made by our Test Kitchen Assistant César Ramón Pérez Medero to a canned one in a blind taste test. You can watch the results–including my take–here.
- How should you be storing your spices? The founder of Burlap & Barrel has a surprising answer.
- Are you team candy corn or totally against it? For Julia Gómez Kramer, it doesn't even rank in her list of the best Halloween candy.
- We hosted former Food52 editor Lindsay-Jean Hard in our test kitchen, where she made us a Moroccan Harira soup from the new cookbook she co-authored, Zingerman's Bakehouse Celebrate Every Day.
- Food Editor Emily Ziemski shared a smart way to spice up focaccia—using her recipe for coffee-chili crisp oil.
| | | | | | | | | What I'm Reading | | The Joy of Costco: David and Susan Schwartz spent years researching how Costco runs its business, how it sources ingredients, and what you'll find in Costcos in Sweden that you can't find in the US. The book was not sanctioned by the company, though they cooperated with interviews. If you, too, are a Costco fan or fascinated by big box grocers, this book provides a feast of interesting and esoteric facts about the company. | | | | Taffy Brodesser-Akner on Taylor Swift: Packed with Swiftology, this is long-form writing at its best! | | | | | In our house, everyone's a writer. Even our dog Fiver gets in on the act. | | | Your friend in Brooklyn,
|  | Amanda Hesser
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