Origin of the Fork

Origins of the Common Fork

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

From Paris, With Love

Dorie Greenspan, baker, cookbook author, and Paris resident outlines a romantic tour de eating fo lovers of all things French for Valentine’s Day.

  • Quick Glance
  • 50 M
  • 5 H, 10 M
  • 0

Love, Portuguese-Style

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.

Human Body

New Year’s Revolution

New Year’s resolutions. We start with good intentions to eat healthy, then by February it’s duck fat and lardons and kasha varnishes.

  • Quick Glance
  • 30 M
  • 40 M
  • 0

No Country for New Turkeys

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.

Hot Beef Borscht Recipe

Hot Beef Borscht

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.

  • Quick Glance
  • 25 M
  • 1 H, 15 M
  • 1

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.

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
  • 25 M
  • 45 M
  • 0

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.