Meat: The Pleasure of the Flesh

Meat: The Pleasures of the Flesh

Novelist, essayist, and food writer James Sturz writes about the pleasures of flesh—both animal and human—and their sometimes disquieting similarity.

Michael Pollan

Michael Pollan: The Omnivore’s Dilemma

In this interview with with Anne E. McBride, Michael Pollan discusses the success of “The Omnivore’s Dilemma,” agribusiness, and how to eat better.

Red Velvet Cake

Seeing Red Over the Origins of Red Velvet Cake

A frustrating search for the origins of Red Velvet Cake leads a stymied reader to our food history editor, Gary Allen.

q&a

A Hunt for the Classic Icebox Cake Leaves a Cold Trail

Food history editor Gary Allen tracks down the classic icebox cake. The recipe for the original icebox cake is on the Nabisco chocolate wafer box.

q&a

The Search for Silky Sorbet Doesn’t Go Smoothly

Grainy chocolate sorbet was one readers problem, so Gary Allen put on his food science hat and found out the the solution: chocolate syrup.

One-Armed Mirepoix and Other Culinary Misadventures

One-Armed Mirepoix and Other Culinary Misadventures

Of all the bad things that could befall a baby, what happened to me was perhaps the best of the worst. I was born with only one arm. Well, sort of. Technically, I was born with radial aplasia, a condition that made my right arm about the size and shape of a plucked turkey wing. […]

Alfajores

Alfajores: The Family Cookie

Alfajores are a family staple in Ana Schwartzman’s home. No wonder: alfajores are shortbread cookies filled with dulce de leche and covered in chocolate.

q&a

Conundrum Over Raw Cream

Gary Allen, Leite’s Culinaria’s food history editor (and all-around answer guy), takes on questions about butter and raw cream.

Pacific Rim Cuisine

Pacific Rim in the Center of the Plate

Gary Allen, our food history editor, answers a reader’s question about the origins of Pacific Rim cuisine and related culinary trends.

Dipping into the History of a Super Bowl Favorite

Dipping into the History of a Super Bowl Favorite

Chips and dip are a natural match–and a natural accompaniment to the big game. But has that always been so? Food history editor Gary Allen checks it out.

New York-Style Cheesecake

New York Cheesecake Stands Alone

Food history editor Gary Allen takes on the task of defending the superiority of his native New York cheesecake and finds it’s a cheesecake that stands alone.

brown-sugar

Molasses Makes the Sugar Turn Brown

Our food history editor, Gary Allen, explains why brown sugar can get hard as a rock and offers a recipe to make brown sugar at home.

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