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.
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.
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.
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.
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.
Janet Boileau, Portuguese food scholar, enjoys the food on Madeira, including wine-garlic pork sandwiches and limpets grilled with butter and garlic.
Janet Boileau and David Leite met photographer Nuno Correia for lunch at a Lisbon restaurant, where they get restaurant recommendations and travel tips.
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.
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.
Novelist, essayist, and food writer James Sturz writes about the pleasures of flesh—both animal and human—and their sometimes disquieting similarity.
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