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David Leite's first tomato harvest proves smaller than hoped for. The tomatoes are luscious and ripe, but few in number. A harvest or a tasty travesty.

It's summer, and that means all we can think of is sweat—both things that invite it and ways to seek comfort from it.

Choriqueso = chorizo (spicy Mexican sausage) + queso (Spanish for cheese) melted into a puddle in a skillet. Perfect for dipping.

David finds that the best way to secure his family's unwritten Portuguese recipes is to videotape his mom in the kitchen.

Signing his first cookbook, David Leite is unsure of where to place his John Hancock. A frantic search through books in his library turns up the answer.

The much-ballyhooed Italian Christmas classic, Feast of the Seven Fishes, stars one fish in Domenica Marchetti's home. Calamari. And it's the centerpiece of her Christmas Eve dinner.

David blogs his way through Paris, embracing wining, dining, and a magically slenderizing manner of thinking that just may offset all the foie gras, fromage, and frites.

Got a burning question about Thanksgiving dinner? We've got answers. Even if you're an old hand, we have 99 tips that might help you out on food's biggest day of the year.

Despite Jack Frost nipping at his nose (and other parts), David manages to capture some pics of a winter wonderland.

Writer Kim Sunée shares her experience of both losing and finding herself in cooking during the last couple decades and especially the last year.

David ends up with outrageously and flamboyantly purple green beans from his garden...but doesn't have a clue as to what to do with them.

Investigative science researcher Gary Taubes talks to David and Renee about the science behind eating low-carb or keto.

David explains the approach he's taking this year to having his Thanksgiving dinner and staying safe, too. Spoiler alert: Tradition with a high-tech twist.

David becomes sugar daddy to the local hummingbirds by keeping his feeders topped off with a simple syrup of very kind-hearted proportions.

There's nothing quite like an exquisitely sweet and drippy peach to make life stand still for a moment. And we've got 5 simple tactics to ensure stone fruit superlativeness.

In this podcast, Michael Ruhlman talks to us about his newest cookbook, The Book of Schmaltz.

David explains his unconventional and amazing approach to brining a chicken before roasting--a technique we've never seen anyone else do anywhere. So easy. So unspeakably effective.

Pie baker (and kind human) extraordinaire Kate McDermott shares with us her most trusted tools when it comes to making and baking pie.

Sometimes things aren't quite as simple as we'd like. So we delve into the science behind the smoke point of oils and help you translate this to your kitchen.

In the midst of his kitchen renovation, David rediscovers some remnants from the moving-in party he threw.