The cookbook has been a campaign tool for the women's suffrage movement, John F. Kennedy and now Ron Paul
The tale of the gingerbread man is part of a genre of folklore about goodies gone wild, specifically "The Fleeing Pancake" stories
For French-Canadians, the must-have holiday food is a spiced meat pie
Nearly all of the intact grains were exported, but Carolinians developed a fondness for the faulty brokens, or middlins, that stayed at home
Tell us, by Friday, December 9, what lengths you've gone to for your favorite celebratory dishes
Both fuyu and hachiya persimmons are usually available in late fall and early winter. Here are a few ways to use either variety
Why have humans and our ancestors been cooking for all this time? A first-of-its-kind study suggests cooked food gives the body a "pick-me-up"
Going beyond the usual soft drinks, some bars and restaurants are starting to get creative with their nonalcoholic beverages
Holiday readings from Louisa May Alcott, Mark Twain, Philip Roth and contemporary novels that use Thanksgiving as the backdrop for family dysfunction
Nothing fancy, just warm and tasty and filled with tradition
How much has technology really changed since the first ovens, wood-fired hearths?
Baker Eli Rogosa talks about how supermarket flour differs from flour made from heritage grains such as einkorn
There has probably never been a better time to take up home brewing; supplies and information are readily available at bricks-and-mortar stores and online
The subtleties of preparation, the exact timing of when to add water and for how long it should lie before being served are the subject of fierce debate
"The veggie bacon definitely smells the worst. And the corn dogs taste the worst."
"It's like a painting about the most perfect meal that ever was—but you can't tell what most of it was," says a Phillips Collection curator
The open-air market began in the early 1200s, when what we now call “farmers’ markets” were merely “markets” and “eating local” was merely “eating”
Like the McRib, scrapple is a distinctively American pork product and a regional favorite
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