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If you, like me, take popcorn very seriously, you simply must try Anson Mills’ popcorn. It is the first popcorn I’ve tasted that truly tastes like-- get this-- corn! It’s subtly sweet and toasty and nuanced in ways that I’ve never tasted from the popped stuff. Rancho Gordo popcorn is also tasty and a very dramatic color, but Anson Mills is on another level. As for popping, you can’t go wrong with the absolute game changer that is a Whirley Pop. Despite its goofy name and the annoying amount of cupboard space it occupies, it makes perfect popcorn. Every. Single. Time. No burnt pieces, no kernel left unpopped. And when they’re the best kernels you won’t want to waste any. From there, I adorn mine with a copious amount of salt, olive oil, and nutritional yeast or fresh parm. If it’s the fake butter you’re craving, may I suggest Butter Buds™? They’re little butter-flavored granules I first had in grade school popcorn parties, and have loved for their unabashed artificiality ever since.
Aug 10, 2021
Related Recs
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Let me put you on: Nutritional Yeast (GOAT of processed foods) + salt + sugar + msg + oil/fat of your choice (lately I’ve been using avocado oil) = best popcorn ever.
And it’s gotta be the loose kernels, not the bagged microwave kind
Apr 21, 2025
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Elevate your at home movie night. 1/3 cup of kernels + 1-2 tbsp coconut oil over high heat. Agitate every few seconds while popping, take it off the heat once the popping gets sporadic.
Add butter, salt, herbs/spices… whatever. Beats the hell out of microwave corn.
Feb 3, 2024
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Add the trifecta : butter (or good olive oil), nooch, and salt.
My Whirley Pop makes me the happiest girl around!
Feb 6, 2024
Top Recs from @courtney-kassel
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I’ve been loving Natasha Pickowicz’s DEMI chat, Never Ending Salon, for a myriad of reasons (and recipes), but by far the best takeaway so far has been this recipe divider. As you may know, Gaby and I are not always the best recipe followers; we substitute, halve, brown, and salt with reckless abandon. I’m a firm believer in experimentation, but this tool helps guarantee the things in the recipe that make it work (like leavinings, salt and seasoning levels, ratios of fat sources) stay the same, guaranteeing success no matter how sparse your cookware collection. Not only can you halve or third or quarter recipes (very pandemic-friendly if you’re cooking for a small pod), you can even adjust them to different pan sizes. No more wondering if it’s really a big deal if you only have a pie dish and a 9” springform but the recipe calls for two 6” cake pans, and no more raw centers (here’s lookin’ at you, Gab!)
Aug 10, 2021
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Thank god for Carla. She’s back with a new oven, a new menu, a new bread delivery system, and best of all, focaccia subscriptions. If you haven’t tried Carla’s focaccia, prepare to be ruined for all others-- yes even Superiority Burger’s. It’s thiccc (yes, with three c’s), plush, perfectly salted and just a little tangy from her glorious sourdough starter. We’ve shared her recipe before on Sifted but if you, like me, can’t keep a starter alive long enough to name it, leave it to the pro. The Castlevetrano olive loaf holds a special place in my brine-obsessed heart, but I am extremely excited to try her newest flavor, grape & za’atar from Home Spice. And I would be remiss if I didn’t just give a moment of awe for Carla’s rye crumb cake. She's an icon, she's a legend, and she is the moment, now come on now!
Aug 10, 2021
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I aspire to fill my home with food, and also with things that look like food but are decidedly not food. From corn cob stools to garlic pillows to bread lamps, I want it all. Until I have a home, or museum to house all these objects, I’ll continue on a small scale, building my collection of John Derian’s uncanny trompe l’oeil candles. Next up on my wish list are the Fruit Crostata and the Capocollo, naturally.
Aug 10, 2021