16 Ways to Make Popcorn Better
Popcorn is a lot like pasta: it’s a fairly neutral-tasting carbohydrate that lends itself well to seasoning and salting, and most people have a pretty strong opinion about the “right” way to make it. But popcorn is a little easier to make than pasta, allowing you to happily focus on the filling, and I have a few tips and tricks for both popping and finishing popcorn. (I also have some weird serving suggestions if you’re tired of eating handfuls of it.)