About the corn bread: Cooking is an art, but BAKING …

Comment on Turkey Chili with Jalapeno Cheddar Cornbread by Sandra.

About the corn bread: Cooking is an art, but BAKING is a science. If you get the proportions of fat, leavening and dry ingredients wrong, you end up with something inedible. While I’m willing to wing it when I’m cooking, I always follow the directions to a T when I’m baking something for the first time.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.