Michael La Corte (page 15)

Michael is a food writer, recipe editor and educator based in his beloved New Jersey. After graduating from the Institute of Culinary Education in New York City, he worked in restaurants, catering and supper clubs before pivoting to food journalism and recipe development. He also holds a BA in psychology and literature from Pace University.

Michael loves hard cheeses, extra-crispy chicken cutlets, chocolate-coated candied orange peels, any and all pasta dishes, croissants, peach juice, coffee and admittedly stans Mountain Dew — as damning as that may be. He is a burgeoning movie buff and has an irrational distaste for potato bread. He is especially passionate about music, social justice advocacy, his loved ones and his dog, Winston.

Egg bites and parley on a plate (Getty Images/MurzikNata)

Page: 15

Michael La Corte (page 15)

The rise of the egg bite: How these portable omelets became the star of coffee shop breakfasts

What exactly is Canadian cuisine? An expert chef on the “vibrant, lush earthiness” of the region

7 foods you had no idea were actually ultra-processed

Girls Scouts cookie fans mourn the loss of this cult-favorite cookie

Chef’s kiss: Merriam-Webster adds new words describing food and how it is made to the dictionary

“I am an artisan”: Chef Eric Ripert on meditation, demystifying seafood and his next chapters

Celebrate fall with Anthony Bourdain’s 5 most comforting recipes

Cozy, filling Italian wedding soup just might be the perfect option for a chilly autumn weekend

California raises minimum wage for fast food workers to $20 per hour

The magical, reliable allure of rice pudding

Bitters belong in so much more than just cocktails

A cozy 5-ingredient apple and parsnip soup that tastes like peak autumn

Starbucks is making a big change to its iconic cups

The “Real Housewives” diet: Why we are seeing caviar everywhere when Americans can’t afford eggs

What is “southern” food? Dale Gray takes readers from South Africa to South Korea for the answer

“Flesh eating bacteria,” often contracted through eating raw oysters, is on the rise

Celebrate fall with a cozy, creamy squash and mascarpone pasta

5 of Giada’s most comforting early fall recipes

Sorry, Ina Garten, you’re wrong this time: The subtle power of the bay leaf

Hostess acquired by Smucker’s in deal worth over $5 billion

Here’s how to pick — and cook — a better eggplant

15,000 pounds of Hillshire Farms smoked sausage recalled due to possible bone fragments

Caesar is the comfort food of salads

Sweet collaboration: Olivia Rodrigo and Jeni’s partner up on a signature purple ice cream cone