Maggie Shi
Maggie Shi is a deputy editor at RealSimple.com, where she covers food, money, and work & life. She's never met a vegetable she didn't like and is obsessed with anything edible, which currently includes breakfast tacos, boiled peanuts, and hot lobster rolls (extra meat, lots of butter, and a toasty bun, please).



Previous roles include stints at Epicurious, the Food Network, Martha Stewart, and (oddly) MTV. She lives in New York City but fantasizes about a house on the Maine coast and hopes to fulfill her dream of going clamming someday.

Recent Posts By Maggie Shi

3 Easy Ways to Heat Tortillas

Tacos and burritos taste much better when the tortillas they’re wrapped in are warm and toasty. Plus, a warm tortilla is more pliable, making it easier to work with. When I just need a handful, I like to toast them directly over a low flame on my gas stovetop for a few seconds (don’t forget to use tongs!). The flame […]

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Can You Eat Cheese Rinds?

I love cheese. I love to eat it, and I love to serve it when people come over to my house. In fact, I go out of my way to find unfamiliar, unique, delicious cheeses all the time. But one thing that drives me a little bit crazy when I’m serving cheese is when guests cut around the rind, leaving […]

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Pumpkin Chips—Just in Time for the Holidays

Want to serve something a little unexpected this season? One of my favorite snack brands, Food Should Taste Good, has introduced a brand-new limited edition tortilla chip flavor that’s perfect for parties right now: Harvest Pumpkin. As soon as you open the bag, you’ll get a big whiff of what’s inside—sweet pumpkin, cinnamon, nutmeg, and cloves. The chips smell just […]

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How to Roast Garlic

Sweet, spreadable roasted garlic is an incredibly versatile ingredient—you can use it on bread, stir it into mashed potatoes, turn it into dip, or add it to soups and casseroles. Because it’s milder than fresh garlic, it adds loads of flavor without being overpowering. It’s easy to roast it yourself at home. Here’s how: 1. First, cut off and discard […]

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Girl Scout Cookie Cupcakes: Why Didn’t These Exist Sooner?

You may think the cupcake trend is so five years ago, but here’s something that may change your mind: Crumbs Bake Shop has teamed up with the Girl Scouts for four cookie-licious flavors: Peanut Butter Cookie, Caramel Coconut, Chocolate PB Crème, and Thin Mints (which was actually introduced earlier this year). You can mix and match your favorites or go […]

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A New Yogurt to Try

Tired of your usual morning yogurt? My favorite these days is a brand called Noosa—it’s a thick, creamy, Australian-style yogurt that comes in delicious flavors like strawberry rhubarb, honey, and mango (we already gave a shout-out to the passion fruit flavor here). So I’m excited that the company has recently introduced yet another flavor—tart cherry, made with pureed fruit and […]

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What’s the Difference Between a Scallion and a Spring Onion?

To be honest, I always thought a scallion and a spring onion were two different names for the same vegetable. Turns out, I was wrong. A true spring onion has a larger bulb than a scallion (though still smaller than a standard onion) and is only available during—you guessed it—the spring. It has a mellower flavor than a regular onion […]

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4 Fun Do-It-Yourself Food Kits

DIY food kits are nothing new—you’ve probably seen plenty of do-it-yourself kits for beer and mozzarella. But these days, it seems like there’s a kit for just about anything edible you want to try making at home. Here are a few of the most fun DIY kits we’ve seen lately: Mama O’s Kimchi Making Kit I adore kimchi—it’s not unheard […]

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How to Make Your Morning Oatmeal More Exciting

Let’s face it—a bowl of oatmeal may be healthy, but it isn’t always the most thrilling breakfast in the world. You can jazz it up with standard toppings like cinnamon, maple syrup, raisins, and sliced bananas, but that can get a little tiresome, too. Here are some fresh new ways to serve up oatmeal: Try a tropical spin with fresh […]

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Do You Care How Your Food Gets From Farm to Plate?

There’s been a lot of chatter lately about laws being introduced or passed in various states that would make it illegal to videotape or take photos of the inner workings of factory farms. The New York Times wrote an editorial that nicely sums up how I feel: “The food that comes from factory farms is ultimately consumed by the public, […]

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