Hillary Clinton and Donald Trump go head-to-head for the first time tonight in what's slated to be one of the most-watched debates in election history. The face-off, which will be broadcasted from Hofstra University, runs from 9-10:30 PM EST and will be televised on all major networks.

According to The New Yorker, "By 9 PM EST, the nation is expected to have a blood-alcohol level of .10 and will name Canada as its designated driver." Our thoughts exactly.

It's safe to say we're all collectively stressing out over the mere thought of what's bound to be a most epic train wreck. Here's what our staff has to say about surviving the impending debate:

"I plan to make risotto so that I can channel my frustration into stirring the pan constantly."

--Jennifer Skarda, Art Fellow Cooking Light

"I can't watch awkward things. I just can't. I'll get up, walk around, and, ultimately, find the saltiest, starchiest snack in the pantry to inhale. I'm prepping for the debate by NOT buying chips and by eating a big dinner so I'm not tempted to eat all of the kids' gummies. But there will be wine. Oh, will there be wine."

--Ashley Kappel, Digital Content Manager and

"I'm planning on surviving the debate by avoiding watching it at all costs. Tonight, I'll be playing Dungeons and Dragons with friends and snacking on hummus and crackers along with baked onion rings while pretending that Clinton and Trump don't exist. Tomorrow, reality will set in and my husband and I will watch it (with the advantage of fast-forwarding through the extra commentary/nonsense) with stiff drinks in hand."

--Hayley Sugg, Editor

"I'm probably going to a viewing party with a handful of journalists... so what I mean by that is: The coping plan for tonight is liberal drinking and yelling."

--Darcy Lenz, Editor

"I can be a serious stress-snacker. My go-to drug of choice? Chips and guac and then a big bowl of frozen yogurt with chocolate chips, graham cracker crumbs, pretzels, and peanut M&M's. Oh, and then a cold IPA (most likely, Westbrook One Claw) followed by a gin and tonic, then probably a glass of Cabernet Sauvignon. No judgement. It's also Monday, though, and what I just described is a recipe for a really bad Tuesday. But, hey, tonight's going to be stressful, so I'm taking all precautions and getting fully stocked on my chips and guac, frozen yogurt, and alcohol and pray that all goes well, and I don't feel miserable tomorrow."

--Rebecca Longshore, Multimedia Editor and

"I just plan to stay hydrated with water throughout the debate, albeit to keep from going hoarse while I’m yelling at the screen. Maybe if I’m drinking more water, it’ll help me to not mindlessly munch."

--Michelle Darrisaw, Editor and

"My strategy is pasta for dinner. I plan to fill up on carbs for two reasons: One, it’s great comfort food, and I think a little comfort is called for. Two, a carb-heavy dinner usually leaves me feeling slightly drowsy and muted, and I think that’ll be good for tonight. I don’t want to be any more amped up than I need to be. It’s survival… Oh, and I was going to do potato chips for stress-eating after dinner if I needed them, but I think I’m going to change because that might do too much damage (I might crush a whole bag). Instead, I think I’ll nosh on crunchy veggies—cucumber spears, raw cauliflower, and carrot sticks."

--Ann Pittman, Executive Editor Cooking Light

"I’ll be taking a shot every time Donald Trump says “very” and “really.” Popcorn for sure, and I’ll also have an iPad close by with funny YouTube videos of puppies ready to go every time something is said during the debate that makes me want to jump out my window."

--Matthew Moore, Community and Editorial Content Manager Cooking Light Diet

I don’t have cable so whenever anything big happens on TV (Olympics, debates, news) I always stream it from my laptop in my kitchen and cook at the same time. So tonight, I’m for sure baking a massive batch of chocolate chip cookies. Oh, and there will be wine. Lots of wine.

--Jessica Colyer, Editor and

"Two fingers of bourbon with two rocks."

--Hunter Lewis, Editor-in-Chief Cooking Light


--Daniel Boone, Senior Digital Designer and