Cooking

Do you know the five spices that go into fish curry?

Inviting Writing: The Mother-in-Law’s Kitchen

My folks thought it was time I started thinking about marriage and therefore take the kitchen more seriously. Seriously? Why?

Richard Nixon's last meal at the White House. Photo by Robert L. Knudsen

How to Eat Like the President of the United States

See Kennedy's chowder, Eisenhower's vegetable soup, Reagan's jelly beans and Nixon's last White House meal

The versatile green bean.

Five Ways to Eat Green Beans

To prove their versatility, here are five out-of-the-ordinary ideas for cooking with green beans, each from a different world culture

An old kitchen can still have its charms.

Inviting Writing: A Humble Kitchen

The cabinets squeak every time you shut them, the sink needs reglazing and the backsplash is made of cracking tile

A delicious and gooey practice.

S’mores: More American Than Apple Pie

Marshmallows are from Egypt; chocolate is Mesoamerican. But Graham crackers were invented—or at least inspired—by a Connecticut Presbyterian minister

Foodies have a special relationship with their kitchen.

Inviting Writing: What’s Your Relationship to Your Kitchen?

Tell us a true, original story. Is your kitchen your laboratory, your sanctuary, your prison, your playroom?

What do you do with galangal?

What the Heck Do I Do With Galangal?

Galangal is a rhizome in the same family as ginger, which it resembles in appearance and, to some degree, flavor

Books for Dads Who Love to Cook (Or Want to Learn)

Our 21st century culture is encouraging men to dispense with old gender roles and crack out the pots and pans

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The File Inside the Cake: True Tales of Prison Escapes

Jailbirds really have tried to fly the coop by way of contraband—files, handsaws and even guns—hidden inside baked goods

"Drippings are the real secret to the unique flavor of grilled food," Nathan Myhrvold insists. His passion for cross-section photographs led to many a flameout.

Food Like You've Never Seen Before

Molecular gastronomist Nathan Myhrvold creates culinary oddities and explores food science in his groundbreaking new anthology

Asian carp, imported from China in 1973 to clean algae from Southern ponds, broke from their confines and infested the Mississippi River waterways.

Making the Best of Invasive Species

Garlic mustard and Asian carp can wreak havoc on their ecosystems, but do they have a future on your dinner plate?

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The Hamburger: A Quintessential American Meal

The hamburger is a part of our national identity. But how did the U.S. come to "own" the little beef cake sandwiches?

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The Birth of Brunch: Where Did This Meal Come From Anyway?

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The Evolution of the Modern Kitchen

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Eau d'Asparagus (or What's Behind That Asparagus Effect?)

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Rabbit: The Other "Other White Meat"

Not the popular choice for Easter dinner...

The Folger Shakespeare Library in Washington, D.C. features a collection of recipe books offering a fascinating window into life during Shakespeare's era.

Food From the Age of Shakespeare

By using cookbooks from the 17th century, one intrepid writer attempts to recreate dishes the Bard himself would have eaten

The rabbit reminded the author of chicken, but more flavorful and tender.

Recipes for Rabbit Fricasse and Raspberry Fool

Learn how to make two dishes from 17th century English cookbooks

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Five Ways To Eat Cadbury Crème Eggs

The crème de la crème of Easter sweets prepared in five unique ways

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Inviting Writing: Eating With Your Fingers

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