Jim Mumford

Jim Mumford is a food and lifestyle contributor for InsideHook, and has been writing about food and food related matters for over a decade. A true midwestern boy, Jim was born, raised, and educated in Indiana (Boiler up!), then spent 10 years in Chicago eating and learning about thin pizza, cured meats, and fermented peppers. In 2014, he created Jim Cooks Food Good, a brand dedicated to fit and functional food, sharing his no-nonsense recipes to the world. A three-time cookbook author, Jim is no stranger to both researching all kinds of culinary endeavors, then developing strategies to craft them at home. Specifically, Jim's love of pizza has turned him into a regional pizza expert, co-hosting a weekly pizza themed podcast and leading to partnerships with many pizzerias and pizza brands. With a background in engineering, Jim brings a dash of science to his recipes, not only explaining the mechanics of how to cook a dish, but why the flavors and techniques work on a deeper level. Jim currently lives in Western Michigan with his wife, two daughters, and three outdoor pizza ovens.

All Articles From Jim Mumford
an illustration of a classic blue car with pizza, a hot dog and ice cream above it

America’s Best Gas Station Foods, Ranked

Keep these eats in mind on your next road trip adventure

Two strip loins pan seared in a cast iron pan with herbs and garlic

10 Mistakes You’re Making When Cooking a Steak (and How to Fix Them)

Don't let a good piece of meat go to waste

Chicken legs on the grill with barbecue sauce.

The Ultimate Guide to Regional Barbecue Sauces in the United States

When it comes to ribs, brisket and wings, you’ve got options

snack foods like chips and pigs in a blanket flying out of a paper bag and into a man's mouth

The Most Overrated Super Bowl Snacks (and How to Upgrade Them)

This year, ditch the soggy nachos and saccharine meatballs for their elevated cousins

Closeup of chef cooking poultry, beef and pork meat, ribs in BBQ smoker

The Ultimate Guide to Smoking Meat in the Winter

Don’t let the cold weather deter you

a big metal pot of meat chili with a wooden spoon sticking out

A Guide to 11 Beloved Regional Chili Styles in the United States

Which is your favorite?

Two sandwiches made with toasted sourdough bread and filled with melted cheese and mushrooms sauteed with garlic

How to Make the Ultimate Grilled Cheese Sandwich

And no, American cheese does not make an appearance

small bottles of lemonade in the sunlight

6 Simple Ways to Infuse Vodka at Home

Once you start making these flavorful spirits, you won’t be able to stop

So many burgers, so little time

A Guide to the Most Beloved Regional Burger Styles in the United States

Which is your favorite?

he Tongue, left, and Pork Tacos with Mezcal Margaritas at Chicatana Restaurant

6 Ways to Elevate At-Home Taco Night

A chef shares how to channel restaurant-quality in your own kitchen

Homemade red and orange jello Shots in Plastic Cups on a striped towel

How to Craft the Perfect Jello Shot

Plus, a recipe for a sparkling limoncello version that’s perfect for summer

Human hand adds salt to the steaks on the grill

The Ultimate Grill Maintenance Checklist

As grilling season kicks off in earnest, here’s how to ensure your most important tool is in top working order

an illustration of a hot dog with mustard and an american flag toothpick on a red background

A Guide to the 11 Most Beloved Regional Hot Dog Styles in the United States

Which is your favorite?

Baked chicken wings and legs in honey mustard sauce. Serving dishes in the restaurant on a black plate

5 Ways to Use Whiskey in the Kitchen

This beloved brown spirit isn’t just for your home bar

A square cut, thin crust, pepperoni and green pepper cheese pizza on a butcher block surface

How to Make Tavern-Style Pizza, the Other Chicago Pie

Forget deep dish and try this thin-crust version instead

Corned beef cooked and sliced on a cutting board next to a knife

The Very Interesting History of Irish Corned Beef

Plus three recipes to try this weekend