Claire Lower
Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG.
MORE BY Claire
All the Ways You Can Use Peaches Like Tomatoes
A peach can do the work of a tomato in a sandwich, a salad, salsa, or even a pasta sauce.
How to Keep Your Tomatoes Fresh Without Putting Them in The Fridge
This trick will extend the life of your tomatoes, keeping them plump and juicy.
Tomato Gravy Is the South’s Answer to ‘Too Many Tomatoes’
I’m a big fan of roux-based gravies, and a bigger fan of tomatoes and bacon grease.
The Easiest Way to Collect, Store, and Cook With Bacon Grease
It’s a fantastic option for shallow frying (greetings, really dank french fries).
Turn a Peach Into a Sweet and Summery Pasta Sauce
Drape a slice or two of prosciutto on top and let it wilt for some meaty extra credit.
How to Choose the Best Mustard for Your Vinaigrette
Mustard is an emulsifier, an ingredient that encourages oil and water to hang out without separating.
Make a Sweeter Caprese Salad With Peaches and Plums
Stone fruits transform the dish into the perfect breakfast salad.
Turn a Single Peach Into an Air Fried Cobbler for One
I don’t like turning on my oven, or sharing, which makes this personal air fried peach cobbler perfect for my purposes.
Swap Tomatoes for Peaches, and Make a BLP
Fruit and cured pork are historically and famously well-matched.
Do Bay Leaves Even Do Anything?
Bay leaves are the mysterious dryer sheets of the kitchen.
Buy Your Fast Food Sauces by the Bottle
When eating fast food, it is often the sauce that makes the (happy) meal.
Your Immersion Circulator Makes an Excellent Wine Chiller
Your sous-vide machine can cool as well as it can cook.
Make Waffled SPAM Pops for a Debauched Start to the Day
They’re like a corn dog, if the corn dog was a little bit of a degenerate.
Sous Vide Carnitas and Eat Tacos All Summer Long
Excited to eat many delicious tacos, I picked up a seven-pound pork shoulder at Safeway.
'Trash' Your Next Batch of Wings
They’re called “trashed wings” because they trash the fry oil, and they are crispy as heck.
Drizzle a Little Honey on Your Tomatoes
The warm sweetness amplifies the tomato’s acidic tanginess and those umami-packed glutamates.
You Should Roast a Whole Head of Garlic
Everything about it—the flavor, the texture, the aroma—is softer, gentler, and more inviting.
Splash a Little Campari Into Your Iced Coffee
It’s the perfect 2 p.m. pick-me-up cocktail or weekend brunch libation.
Marinate Your Tomatoes for Extra Flavorful BLTs
This tip works particularly well when you're dealing with bland hothouse boys.
Air Fried Garlic Bread Grilled Cheese Is a Lowbrow Delight
This sandwich is cheap and cheerful, with lots of savory, salty garlic flavor.