Our 21st century culture is encouraging men to dispense with old gender roles and crack out the pots and pans
June 17, 2011 | By Jesse Rhodes
Jailbirds really have tried to fly the coop by way of contraband—files, handsaws and even guns—hidden inside baked goods
June 14, 2011 | By Jesse Rhodes
Molecular gastronomist Nathan Myhrvold creates culinary oddities and explores food science in his groundbreaking new anthology
June 2011 | By Jerry Adler
Garlic mustard and Asian carp can wreak havoc on their ecosystems, but do they have a future on your dinner plate?
May 25, 2011 | By Kristin Ohlson
The hamburger is a part of our national identity. But how did the U.S. come to "own" the little beef cake sandwiches?
May 24, 2011 | By Jesse Rhodes
Once a week, an email chain of epic proportions germinates in my inbox: it's a regular call to brunch, followed by a scramble to figure out where we're eating, how many people are in so that reservations can be made, what time we're eating and whether or not bottomless mimosas are available. No mim...
May 06, 2011 | By Jesse Rhodes
Last week I made it up to New York City for the first time in my adult life, in part to do the fun tourist-y stuff, but also to check out the Museum of Modern Art's exhibit "Counter Space." The show, which closed on May 2, took a look at the kitchen and how it evolved over the course of the 20th ce...
May 03, 2011 | By Jesse Rhodes
In Swann's Way, French novelist Marcel Proust penned something of a breathless love letter to asparagus, offering the following reflection as he ponders a decked-out dinner table:
"hat fascinated me would be the asparagus, tinged with ultramarine and rosy pink which ran from their heads, finely sti...
April 28, 2011 | By Jesse Rhodes
Not the popular choice for Easter dinner...
April 22, 2011 | By Jesse Rhodes
By using cookbooks from the 17th century, one intrepid writer attempts to recreate dishes the Bard himself would have eaten
April 22, 2011 | By Amy Arden
Learn how to make two dishes from 17th century English cookbooks
April 22, 2011 | By Amy Arden
The crème de la crème of Easter sweets prepared in five unique ways
April 21, 2011 | By Jesse Rhodes
For this month's Inviting Writing series, we asked you to tell us about the most memorable meal of your life. A pattern emerged from the stories we received: nothing focuses the mind on a meal like hardship, hunger or disgust. Today's entry reminds us that meals don't have to be traumatic to be mem...
April 18, 2011 | By admin
Welcome to the second edition of "What the Heck Do I Do with That?"—an occasional foray into the less-familiar nooks and crannies of the spice rack, ethnic food specialty store or farmers' market. Last time, we looked at nigella seeds, which are most commonly associated with South Asian cuisines. T...
April 13, 2011 | By Lisa Bramen
Whenever a new cookbook comes into my possession, the first thing I do is sit down, scan through the recipes and use Post-Its to flag the things I might actually take the time to make, paying attention to ingredients and the time required to pull a dish together. It makes for easy referencing, espe...
March 31, 2011 | By Jesse Rhodes
The exact origin of macaroni and cheese is unknown, though it most likely hails from Northern Europe, with the earliest known recorded recipe being scribbled down in 1769. A staple of American cuisine, the creamy combo made its way to the United States courtesy of Thomas Jefferson, who, while visit...
March 22, 2011 | By Jesse Rhodes
This month's Inviting Writing series focused on food and dating. We got some great contributions: sweet stories, quirky stories, sad (but triumphant!) stories. Today's entry, sweet but very tangy, comes from Christie Zgourides, who teaches college English, grows her own vegetables, cooks from a ran...
March 14, 2011 | By admin
For this month's Inviting Writing, we asked people to share their stories about food and dating. Of course, as in Lisa's starter story, dates don't always end well, and sometimes, in some way, the food is to blame.Today's story comes from Evelyn Kim, who lives in Berlin and writes about food and su...
March 07, 2011 | By admin
The common incandescent light bulb will soon become a lot less common. In an effort to reduce energy waste and greenhouse gas emissions, the provisions laid out in the Energy Independence and Security Act of 2007 (pdf) stipulate that manufacture of the classic 100 watt bulb will cease in 2012, with...
March 03, 2011 | By Jesse Rhodes
Last week, a Smithsonian editor sent me a screen capture of a portion of her Facebook news feed. A friend's status update read, "It's official: salmon cooked in the dishwasher, complete with dishes and soap, is not only delicious but a boon for the lazy person (e.g., me)." *The post was lit up with...
March 01, 2011 | By Megan Gambino