Cooking
What Makes Whole-Grain Bread So Hard to Bake?
We asked bakers for their tips on how to get consistently excellent whole wheat loaves
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
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
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
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
Look, But Don’t Eat: Delicious Crocheted Dishes
This British designer crochets pizzas, veggies and cakes that look almost realistic enough to eat
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
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
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?
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
Five Ways to Cook With Chia Seeds
The nutty-flavored seeds responsible for Chia Pets provide a nutrient boost to smoothies, burgers and soups
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
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
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
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
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
Stocking Up: Uncovering the Secrets to the Best Broth
What do the experts recommend you do to get the most flavorful soup possible?
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
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