Cooking
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?
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
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
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
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
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 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
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
Food Like You've Never Seen Before
Molecular gastronomist Nathan Myhrvold creates culinary oddities and explores food science in his groundbreaking new anthology
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?
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?
Rabbit: The Other "Other White Meat"
Not the popular choice for Easter dinner...
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
Recipes for Rabbit Fricasse and Raspberry Fool
Learn how to make two dishes from 17th century English cookbooks
Five Ways To Eat Cadbury Crème Eggs
The crème de la crème of Easter sweets prepared in five unique ways
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