Julia Child's Recipe for a Thoroughly Modern Marriage
Food writer Ruth Reichl looks at the impact of the famous chef's partnership with her husband Paul
June 2012 |
By Ruth Reichl
How the Chicken Conquered the World
The epic begins 10,000 years ago in an Asian jungle and ends today in kitchens all over the world
June 2012 |
By Jerry Adler and Andrew Lawler
A Tasting Tour of Salts Around the World
Food critic Mimi Sheraton samples the different kinds of the world's most ancient and essential ingredient
June 2012 |
By Mimi Sheraton
Saved From Prohibition by Holy Wine
In downtown Los Angeles, a 95-year-old winery weathered hard times by making wine for church services. Now connoisseurs are devoted to it
June 2012 |
By Amy Scattergood
Great Moments in Chicken Culinary History
Where did these six poultry-based dishes (with one imposter) get their start?
June 01, 2012 |
By Aviva Shen
Where Lance Remains the King
Among the peaks, cirques and summits of the French Pyrenees, the greeting call to an American on a bike may always be "Armstrong!"
May 31, 2012 |
By Alastair Bland
Meat is From Mars, Peaches are From Venus
It might be predictable that hamburger is considered a masculine food, but what about rabbit or orange juice?
May 30, 2012 |
By Peter Smith
Sleep Like a Pauper, Eat Like a King
Between grocery stores, wine shops, artisan bakeries and farm stands, I regain each calorie I burn in style and taste
May 29, 2012 |
By Alastair Bland
Big Things Ahead… But Keep Your Shirt On
Americans in the 1940s had wondrous expectations about the post-war world. Meet one author who advised them to curb their enthusiasm
May 25, 2012 |
By Matt Novak
Tasting France’s Finest Wines
Sauternes is a cute little village near Bordeaux that would likely have been just another manure-splattered cow town if dumb luck, microclimatology and royal wineries had not showered the region in fortunes
May 24, 2012 |
By Alastair Bland
The Birth of Non-Alcoholic Ketchup
One of the first recipes for ketchup published in the United States called for "love apples"
May 24, 2012 |
By Peter Smith
What Sunken Sandwiches Tell Us About the Future of Food Storage
The sinking of the Alvin was an accident that demonstrated the promise of a novel food preservation method
May 23, 2012 |
By Peter Smith
Five Quintessential Cajun Foods
If you've only had the pleasure of eating a bowl of gumbo, queue up some Beausoleil and prepare some of these specialties
May 22, 2012 |
By Jesse Rhodes
Free Beer in the Dordogne Valley: Come and Find It!
These beers should last for several hot summers and cold winters. Where exactly are they hidden? Here are the directions
May 18, 2012 |
By Alastair Bland
Books on How To Get Pickled
Curious about the middle ground between fresh and rotten? These four books tell you how to preserve the fleeting tastes of spring
May 18, 2012 |
By Peter Smith
There’s No Place Like Naples for Pizza
Forget Chicago deep-dish, Roman pizza bianca and Domino's. For the best, most authentic pizza, go to Napoli
May 18, 2012 |
By Susan Spano
A More Efficient Airline Meal Tray
A recent innovation in the design of the airline meal tray has resulted in massive savings. Maybe the next innovation should focus on the actual food.
May 17, 2012 |
By Sarah C. Rich
Mark Kurlansky on the Cultural Importance of Salt
Salt, it may be useful to know, cures a zombie
May 17, 2012 |
By Jesse Rhodes
Clarence Birdseye, the Man Behind Modern Frozen Food
I spoke with author Mark Kurlansky about the quirky inventor who changed the way we eat
May 16, 2012 |
By Jesse Rhodes
Truffle Trouble in Europe: The Invader Without Flavor
If it looks like a black truffle, and if it cost you $1,500 a pound like a black truffle---it may actually be a worthless Chinese truffle
May 15, 2012 |
By Alastair Bland
