Cooking

A display of whole wheat bread at the Washington State University-Mount Vernon Bread Lab, in Blue Hill, New York

What Makes Whole-Grain Bread So Hard to Bake?

We asked bakers for their tips on how to get consistently excellent whole wheat loaves

But… the rum’s gone!

How to Eat Like a Pirate on International Talk Like a Pirate Day

While we all have a communal sense of how pirates talked, our sense of how pirates ate lies, by comparison, in uncharted waters

Ben Jacobsen showing off his beloved flake salt

A Pinch of Salt Has Never Tasted So… American?

The fleur de sel has long been a trademark of French culinary craftsmanship, Oregon’s Jacobsen may have produced a salt crystal that competes with the best

During World War II, when sugar was rationed to 8 ounces per adult per week, some vegetable alternatives were introduced. These girls don’t seem too happy about the “carrot-on-a-stick” option.

A WWII Propaganda Campaign Popularized the Myth That Carrots Help You See in the Dark

How a ruse to keep German pilots confused gave the Vitamin-A-rich vegetable too much credit

The Perfect Food for Your Outdoor BBQ: Grilled Pizza

Next time you fire up the grill, try making your favorite pizza

None

What to Do With Your Delicious Summer Melons

From salsa to salad to soup, here are some great refreshing dishes to make with these sublime, succulent fruits

Designer Kate Jenkins goes for a mix of realism and humor in her crocheted works of art. Here, the poppy seed bagel looks quite delectable until you notice the lips on that lox.

Look, But Don’t Eat: Delicious Crocheted Dishes

This British designer crochets pizzas, veggies and cakes that look almost realistic enough to eat

None

Strawberries Still Green? You’re on Trend!

Chefs around the country are experimenting with the springy, tart version of this favorite berry. Try pickling them yourself

None

What Modern Art Looks Like As Yummy Dessert

Pastry chef Caitlin Freeman uses inspiration from modern art to whip up cakes, cookies and other desserts

A ginger sow and her piglets at the Ginger Pig’s Yorkshire farm.

How One Family Helped Change the Way We Eat Ham

The Harris family struck gold when they introduced the ice house to England in 1856, but what were the costs of their innovation?

None

The Best Way to Handle the Coming Cicada Invasion? Heat Up the Deep Fryer

For 17 years, these insects have been lurking, waiting to return, so here are some suggestions to eat your way through the infestation

Combining chia seeds, a nutrient-rich food naive to Mexico and Central America, with water creates a gel-like mixture.

Five Ways to Cook With Chia Seeds

The nutty-flavored seeds responsible for Chia Pets provide a nutrient boost to smoothies, burgers and soups

An estimated 2 million Peeps are produced each year. Many find homes in Easter baskets, but some are incorporated into drinks and desserts.

Five Ways to Cook with Peeps

From brownies and milkshakes to casseroles and salads, Easter's favorite marshmallow can go a long way in the kitchen

Corned beef and cabbage

Is Corned Beef Really Irish?

The rise and fall and rise of the traditional St. Patrick's Day meal

Meals in a Jar: From Pancakes to Baby Back Ribs, Just Add Water

Ready-made meals, good for months on a pantry shelf, work for busy nights, camping trips and power outages

None

Can Chemistry Make Healthy Foods More Appealing?

Making healthy foods like tomatoes more palatable may increase our desire to eat these foods while decreasing our gravitation towards sugary snacks

None

No Salt, No Problem: One Woman’s Life-or-Death Quest to Make “Bland” Food Delicious

The more salt we eat, the more we crave. This new approach to less-salty cooking might help you step off the treadmill

Black rum, charred orange and allspice.

How Does McCormick Pick the Top Flavors of the Year?

Ten years ago, the spice company identified chipotle as a taste on the rise. They're back at it again with new predictions for 2013

None

Stocking Up: Uncovering the Secrets to the Best Broth

What do the experts recommend you do to get the most flavorful soup possible?

None

The Hot Condiment of 2013? Barrel-Aged Hot Sauce

Restauranteurs across the nation are feeding a new trend by feeding hot sauce into whiskey oak barrels

Page 8 of 20