Blackberries

High School Chemistry Pays Off…in Ice Cream

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.

Cherries in a Circle

Slim Pickin’

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.

q&a

Crazy for Salt Cod

Our food history editor, and sometime science guy, Gary Allen, helps a reader understand how to keep and care for salt cod.

Bucatini with Nettle-Pecan Pesto Recipe

Bucatini with Nettle-Pecan Pesto

Making nettle-pecan pesto can be tricky, mostly because nettles tend to bite back. But handle it the way we tell you and you’ll have no regrets.

  • Quick Glance
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  • 45 M
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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.

Pea in a Pod

Mother and Son, Minding Peas and Cues

Food writer Monica Bhide uses cooking and languages to bridge worlds and cultures to answer some of the difficult questions posed by her curious son, Jai.

Crossed Knives

So You Wanna Buy a Knife, Huh?

Writer Chad Ward gives you all the details—gory and not—about what to look for in an excellent kitchen knife, how to buy it, and what to watch out for.

Carne de Vinha d' Alhos

Notes from Portugal: Gavião Novo | Madeira

Janet Boileau, Portuguese food scholar, enjoys the food on Madeira, including wine-garlic pork sandwiches and limpets grilled with butter and garlic.

Campo de Ourique

Notes from Portugal: Campo de Ourique | Lisbon

Janet Boileau and David Leite met photographer Nuno Correia for lunch at a Lisbon restaurant, where they get restaurant recommendations and travel tips.

Bica do Sapato

Notes from Portugal: Bica do Sapato | Lisbon

David finds the fashion statement at Bica do Sapato restaurant in Lisbon to be an inspiration while cooking at home. A tip: the shirts run small.

Glamour Woman

Reserve Some Frosting, Stir in Nuts for Glamour

A gift of Betty Crocker’s Picture Cook Book made Paulette Licitra examine her mother-daughter relationship, the role of a wife and women’s identity.

Rhode Island Quahog Chowder

Rhode Island Chowder Still Confounds — and Satisfies

The longtime favorite of Rhode Islanders is a clear-broth clam chowder made with only quahogs, salt pork, potatoes, and a splash of Worcestershire sauce.

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