No Other Mozzarella Sticks Matter

February 18, 2016

The feeling of biting into a lame, soggy mozzarella stick isn’t too dissimilar from how it feels to know that Beyoncé is going on tour (#Formation) and be locked out of buying tickets. You should never have to feel that way.

Herby-crunchy on the outside and melty-gooey on the inside defines the apex of the mozzarella stick world. And senior food editor Andy Baraghani made them happen with this recipe where the cheese (cheese!!!) is double-battered and frozen-in-advance for added perfection. Only word of advice? Before serving, decide how many sticks guests will get. We don’t want to see…