David continues his saga of preparing for his appearance on The Today Show on March 22nd.

After 33 years, David Leite finally gets his wish: appearing on the Today Show, where he’ll demonstrate making a cataplana for Matt, Meredith, Ann, and Al.

Renee Schettler Rossi and David Leite take opposite sides on the issue of cooking from cookbooks or a computer. Which offers you more while at the stove?

Gary Allen dissects the classic dishes Salisbury Steak and Beeksteak Stanley and finds what may have been the 20th century’s original low-carb diet.

Milk mayonnaise, called maionese de leite in Portuguese, is an emulsion of milk and oil seasoned with garlic and white pepper.

Ten of this year’s Academy Award nominees inspire some interesting and, occasionally, odd associations for dishes to star in your own Oscar party.

The creator of the red-hot toy of the ’60s—the Easy-Bake Oven—died recently. He leaves behind enduring memories for a battalion of girls—and one boy.

With a baby due on the first day of the Year of the Tiger, writer Patricia Tanumihardja finds ways of mixing and matching traditions for her new family.

Some of our favorite food bloggers and Leite’s Culinaria recipe testers post their love letters to the kitchen tools they adore without limit or shame.

Writer Greg Bulmash pens short food fiction about the impending and inevitable ending of a relationship–made obvious by the presence of a bowl of plums.

Your love moves through stages, right? So this Valentine’s Day Cai Palmer, our wine guru, pairs different champagnes with the different phases of love.

For Valentine’s Day, food history editor Gary Allen takes a look at comestible aphrodisiacs and unravels their magic, myth, and mayhem.

How do you take your hot chocolate? Thick or thin? David Leite and Renee Schettler are on opposite ends of the spectrum, but one recipe satisfies both.

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

In this piece from novelist James Sturz, a man discovers flavors while describing his lover’s mouth as she chews on her hair, laps up yogurt, or kisses him.

Beef chuck, Worcestershire sauce, and water are all that’s needed to make savory, falling-apart braised beef fit for a blizzard–even when it refuses to snow.

David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.

When David’s book, The New Portuguese Table, went into a second printing, he realized he had a lot of thank-yous to make. Twenty thousand to be exact.

Food history editor Gary Allen looks at the food traditions of the merriest of holidays and finds interesting ties to the Middle Ages and the Renaissance.

Paula Wolfert, the reigning monarch of the Mediterranean, fesses up her culinary secrets when it comes to making France’s classic beef stew, called a daube.

Can’t face turkey or ham this holiday season? Consider Cornish game hens. They offer variety, impress guests, and allow for culinary customization. Plus they won’t knock you into a tryptophan stupor.

Here the classic daisy cocktail, a concoction of juice, champagne, and grenadine, is dressed up with ginger liqueur for a festive holiday starter.

Chefs and home cooks agree: celery root is an ugly–but tasty–vegetable. David Leite discovers some of the many uses for the Ugly Betty of the produce world.

Confused about fresh turkey, frozen turkey, kosher turkey, organic turkey, free-range turkey, and basted turkey? This turkey guide explains it all for you.

This pumpkin cake with maple cream cheese frosting, well, takes the cake. Canned pumpkin makes it easy, the cream cheese frosting makes it delicious.