Awarded And Applauded

Awarded And Applauded
Jim Lahey's Bread

Yeast Are Never Depressed

Depressed, David turns to bread making and finds that dough holds no grudges, turning out lovely even after the worst of manglings.

Homemade Ketchup Recipe

Because I Can: Homemade Ketchup

Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.

  • Quick Glance
  • 30 M
  • 2 H
  • 49
Coke and Peanuts

Coke and Peanuts

Carol Penn-Romine takes us back to her childhood and a secular southern sacrament that’s still solemnly revered.

Burning House

Kitchen Confessional: Burnin’ Down Da House

David recounts how he destroyed two Thanksgiving desserts and, in so doing, almost burned down his house.

Sydney Meers Stove Restaurant

The Fried Chicken Evangelist

Sydney Meers knows Southern fried chicken. Thanks to him and his grandmother Winnie Lee Johnson’s recipe, so can you. Lorraine Eaton divulges.

  • Quick Glance
  • 30 M
  • 1 H
  • 3
Cherry Picking Season

Cherry Season

You haven’t truly experienced cherry season ’til you’ve owned a cherry tree. Darlene West has the purple-stained hands—as well as the perfect clafouti recipe—to prove it.

Healing Plate

When Food Doesn’t Heal

The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, to no avail.

Saffron Threads

Saffron: Spendy Threads

While saffron picking in Washington state, Jess Thomson learns a thing or three about crocuses, back-breaking work, and la rosa de saffron.

St. Phanorious

Saints, Cakes, and Redemption

Allison, our managing editor, discovers the blessings of making a phanouropita, a traditional Greek cake said to help the baker find missing things when it’s given away.


Timeless Sardines

A far cry from their tinned cousins, European sardines are at their plumpest perfection in June. Writer Mary Ann Castronovo Fusco explains it all for you.

Bread Slice

A Glutton for Gluten

What happens when food writer Jess Thomson is faced with a future without gluten? A weekend of unbridled break-up sex.

Computers or Cookbooks?

Computers or Cookbooks in the Kitchen?

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?


Perfection? Hint: It’s Warm and Has a Secret

For these ultimate chocolate chip cookies, our ever-persistent David researched for three months and ate plenty of cookies in the process. Here he shares his discoveries.

Waiterly Conduct

Waiterly Conduct

Food writer and humorist Jess Thomson recounts her hilarious and daunting visit to the mecca of molecular gastronomy in the States: Grant Achatz’s Alinea.

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