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.
In this interview with with Anne E. McBride, Michael Pollan discusses the success of “The Omnivore’s Dilemma,” agribusiness, and how to eat better.
A frustrating search for the origins of Red Velvet Cake leads a stymied reader to our food history editor, Gary Allen.
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.
Grainy chocolate sorbet was one readers problem, so Gary Allen put on his food science hat and found out the the solution: chocolate syrup.
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 are a family staple in Ana Schwartzman’s home. No wonder: alfajores are shortbread cookies filled with dulce de leche and covered in chocolate.
Gary Allen, Leite’s Culinaria’s food history editor (and all-around answer guy), takes on questions about butter and raw cream.