Stacey Slate is a food writer in New York City. She has contributed to Mark Bittman's New York Times blog, Bitten, and is also a writer for Civil Eats and a new print publication, Remedy Quarterly. She is in the process of launching her own website where all of her work will be posted.

Beer is sure to be on most Super Bowl menus—but as part of a stew, or as batter for fried shrimp? Stacey Slate offers five recipes that take beer out of the bottle and onto the dinner plate.

The era of nectarcots, pluots, and jazz apples is upon us as biologists turn their attention to developing delicious, imaginative tastes.

How come we trust, and even enjoy, cheese that smells like body odor? Stacey Slate on five things you didn’t know about your favorite washed-rind cheeses.

Meatballs and bruschetta are messy and will leave you with breath unfit for a midnight smooch. Try these quick and easy munchies for your New Year’s soiree instead.

Move over, maple, there’s a new sweet syrup in town: sorghum. Once enjoyed mainly in the South, it’s now becoming a new favorite everywhere. Stacey Slate reports on five little-known facts about sorghum.