Years of cooking, writing, reading, and being a part of the food community have taught us a thing or two about what works best, and why we now do something this way instead of that way. Part of the joy of writing for The Kitchn is being able to share what we've learned —our personal experiences, tips, techniques, likes and dislikes. Here are 15 "reasons why" from our editors and writers this year, from why you should sucks on mango pits to why you should always cook with a bar mop towel.
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Welcome to The Kitchn's Best of 2013 roundup!
From December 21 through January 3 we are rounding up our favorite (and your favorite) posts from the past year. We'll also share guest posts, special holiday features, and a sparkling Winter Glam Cocktail Party, the final installment in our 2013 Gatherings from The Kitchn. Happy Holidays!
(Image credits: Emma Christensen; Flickr User prettywar-stl under CC BY 2.0; Faith Durand; Gayvoronskaya_Yana/Shutterstock; Anjali Prasertong; liquene under CC BY 2.0; Cambria Bold; Symbiot/Shutterstock; Megan Gordon; James Herron; Dana Velden; Stacey Newgent)