Chad Ward, an expert in all things cutlery, turns his attention to the history of the world’s most taken-for-granted eating implement.
Elissa Atlman finds brotherhood and understanding in, of all places, The Ten Commandments, while making matzo meal sponge cake for Passover.
Dorie Greenspan, baker, cookbook author, and Paris resident outlines a romantic tour de eating fo lovers of all things French for Valentine’s Day.
Portugal lover Catherine Reynolds, recounts how she fell in love with the country, its food, wine, and a very special man, who later became her husband.
Grace Young divulges a tipsy Chinese New Year Tradition that she has no intention of changing.
New Year’s resolutions. We start with good intentions to eat healthy, then by February it’s duck fat and lardons and kasha varnishes.
Here are the best 20 cookbooks and food books of 2008 as compiled by Leite’s Culinaria.
Although food-crazed bloggers and over-ambitious chefs have turned out every conceivable variation of turkey, on Thanksgiving the familiar is what we want. Food history editor Gary Allen explains.
Food writer and cookbook author Diane Morgan extolls the virtues of cool-weather cooking and offers up her recipe for a soul-heartening beef borscht.
Food history editor Gary Allen, who has a bent for all things food science, delves into the mystery of a batch of ghastly blue-grey blackberry ice cream.
Writer Jess Thomson, a cherry-picking virgin, gets her chance but comes ill-equipped, faces tough famers, and returns home with no more than a handful.
Our food history editor, and sometime science guy, Gary Allen, helps a reader understand how to keep and care for salt cod.
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