Articles

Corny? We say not. These heart-shaped measuring spoons, each engraved with a sentiment ("a heap of happiness"), bring a smile to the cook and whimsy to a recipe.

The Grill Daddy Pro Grill Brush uses water to steam off baked-on food while two heavy-duty steel brushes make short work of grill grate clean up. David Approved.

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.

Banal or bold? David and Renee are on opposite sides of the fence when it comes to the ubiquitous paprika. Where do you stand when it comes to this rusty red spice?

Author Philip Graham, a dyed-in-the-wool lusophile, writes about his love of Lisbon, Portugal, eating sardines with his son, and watching futebol.

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.

Got ham? This French classic typically draws on duck confit but is just as sublime when used to disguise leftover ham.

Don't try to rush this ham. It's slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.

Maionese de leite in Portuguese, milk mayonnaise--you heard us--is a creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.

Your love evolves over time, yes? This Valentine's Day, find the perfect Champagne to match your current state of heart and mind.

An easy-to-follow guide to tempering chocolate for all your candy making and chocolate recipes. Just the thing to impress your love this Valentine's Day.

A little food fiction about the impending ending of a relationship made obvious by—what else?!—a bowl of plums.

One of the South's greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.

Food writer Jess Thomson describes her ordeal when her son was born 2 months early and unable to eat. The healing process was not unlike modern feed lots.

We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.

Chad Ward, an expert in all things cutlery, turns his attention to the history of the world's most taken-for-granted eating implement.

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.

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.

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.

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.