Kelly is a food editor and writer whose work has appeared across digital and print publications including Food & Wine, Food52, Martha Stewart Living, and Real Simple. On first glance, polenta, ...

During my first attempt, what started as a golden, custardy mixture quickly ended up lumpy and chunky. No amount of stirring would save it; it tasted fine, but I couldn't let go of the fact that I'd ...

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Michelle Bolton-Broman confesses making pebbly polenta ...

Learn how to buy, cook, and store this versatile grain. On first glance, polenta, cornmeal, and grits seem similar; after all, they’re all derived from corn. But it’s the type of corn — and how it’s ...