Cooking
Meringue Chemistry: The Secrets of Fluff
If these things were made by Renaissance chefs in the days before electric mixers, surely I could manage to whip some up myself
January 20, 2012 |
By Jesse Rhodes
How to Plan a Party Based on Renoir’s Luncheon of the Boating Party
I'm putting on my event planner hat to offer up the following ideas for a party inspired by an Impressionist painting
January 10, 2012 |
By Jesse Rhodes
Law and Order: Four Food Crimes
After stealing $1,500 worth of cooking oil from a Burger King, two men were apprehended siphoning off oil from a Golden Corral
January 05, 2012 |
By Jesse Rhodes
Four Food-Themed Resolutions For 2012
Never mind losing weight. Isn't it possible to make a few resolutions that embrace food?
December 29, 2011 |
By Jesse Rhodes
What the Heck Do I Do With Juniper Berries?
Botanically speaking, they are female seed cones. But culinarily, the dark violet orbs look and taste enough like berries to deserve the name
December 28, 2011 |
By Lisa Bramen
Q and A with Cake Wrecks Blogger Jen Yates
"I'm not out to vilify bakers; I'm just trying to find a little funny in unexpected places"
December 23, 2011 |
By Jesse Rhodes
Last Minute Food-Themed Gift Ideas
Food, jewelry, toys and books for those hard-to-shop-for people on your gift list
December 15, 2011 |
By Jesse Rhodes
Inviting Writing: Must-Have Holiday Foods
Tell us, by Friday, December 9, what lengths you've gone to for your favorite celebratory dishes
December 05, 2011 |
By Jesse Rhodes
Cooking May Have Driven Human Evolution
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"
December 01, 2011 |
By Jesse Rhodes
Cooking Through the Ages: A Timeline of Oven Inventions
How much has technology really changed since the first ovens, wood-fired hearths?
November 18, 2011 |
By Lisa Bramen
Brewing Beer is More Fun With Company
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
November 16, 2011 |
By Lisa Bramen
Paella: Rice With Everything
To the uninitiated, a paella is a paella is a paella, but the subtleties of its preparation, the exact timing of when to add the water and for how long it should lie before being served are the subject of fierce debate
November 15, 2011 |
By Guest Blogger
The Other Autobiography of Alice B. Toklas
In her cookbook, the author pairs food with the people and events that highlight her life
November 03, 2011 |
By Jesse Rhodes
Deviled Eggs and Other Foods from Hell
What, exactly, is so wicked about mixing hard-boiled egg yolk with mayonnaise and mustard?
October 26, 2011 |
By Lisa Bramen
What the Heck Do I Do with Star Anise?
The pod from an evergreen seed is one of the signature flavors in Chinese five-spice blends and Vietnamese pho
October 19, 2011 |
By Lisa Bramen
Is it Safe to Eat Roadkill?
Enough with the jokes already. Some people are serious about looking to the roadside for an alternative to mass-market meats
October 18, 2011 |
By Jesse Rhodes
Inviting Writing: Sorry I Took Your Son
I was up to my elbows in raw ground beef, anchovy paste, capers and onions, and completely panicked
October 17, 2011 |
By Smithsonian Staff
Toast, A Coming of Age Story Told Through Food
Based on the memoir by English food writer Nigel Slater that explores his coming of age by way of the foods that marked his childhood for better and for worse
October 13, 2011 |
By Jesse Rhodes
Five Ways to Cook With Pumpkin
It's time to think outside the pie crust and consider other ways you can put pumpkin on your table
October 04, 2011 |
By Jesse Rhodes
Inviting Writing: Independence Won By Blood
My first meal alone in a new city was delayed due to an unexpected test of survival skills
October 03, 2011 |
By Smithsonian Staff
