The Ecological Effects of Eating Frog Legs
As Kermit said, "All I can see are millions of frogs with tiny crutches"
August 11, 2011 |
By Jesse Rhodes
To Grill or Not to Grill: Commemorating a Saint’s Martyrdom
If the stories about him are true, St. Lawrence would probably appreciate this bit of perverse humor
August 10, 2011 |
By Lisa Bramen
When Bad Things Happen to Good Food
It may be no use crying over spilled milk, but the loss of certain other foods might merit a handkerchief
August 09, 2011 |
By Jesse Rhodes
Inviting Writing: Can a Kitchen Forgive?
We've grown apart, I know. But it's me, really, not you. I've been cheating on you with easy catches and have brought home some unsavory characters
August 08, 2011 |
By admin
Saving the Flavor of Fresh Herbs
Whether homegrown or store-bought, there are ways to preserve the flavor of fresh herbs for later
August 05, 2011 |
By Lisa Bramen
Thirty Years of Food in Music Videos
On MTV's birthday, an appreciation of the coffee, cakes, candy, breakfast cereals and milkshakes of song
August 04, 2011 |
By Lisa Bramen
What Makes a Satan Sandwich?
If one were to go down to the crossroads at midnight and call the devil's name three times, what dish would appear in a poof of fire and brimstone?
August 03, 2011 |
By Jesse Rhodes
The Spirited History of the American Bar
A new book details how the neighborhood pub, tavern, bar or saloon plays a pivotal role in United States history
August 03, 2011 |
By Rebecca Dalzell
More Fantasy Foods Made Real
The imaginary has come to life: Scooby Snacks, Cheesy Poofs and even Soylent Green
August 02, 2011 |
By Jesse Rhodes
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?
August 01, 2011 |
By admin
The Beer Archaeologist
By analyzing ancient pottery, Patrick McGovern is resurrecting the libations that fueled civilization
August 2011 |
By Abigail Tucker
Marrons Glacés: $4 a Nut, But Worth Reminiscing Over
The ultra-sugary confections, popular in France and Italy, have a creamy texture and unmistakable warm chestnut flavor
July 29, 2011 |
By Lisa Bramen
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
July 28, 2011 |
By Jesse Rhodes
What’s Cooking Uncle Sam: A Must-See Show at the National Archives
The show was a revelation for exhibiting the breadth of the government's involvement in our food
July 27, 2011 |
By Jesse Rhodes
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
July 26, 2011 |
By Lisa Bramen
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
July 25, 2011 |
By admin
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
July 22, 2011 |
By Lisa Bramen
Taming the Wild Banana
When and where did people learn to cultivate one of our favorite snacks?
July 21, 2011 |
By Jesse Rhodes
DIY Carbonation: The Fizz Biz Lifts Off
The gadget's entry into the U.S. market comes as economic, environmental and health concerns have converged with an interest in do-it-yourself everything
July 20, 2011 |
By Lisa Bramen
The Rickey Declared D.C.’s Native Cocktail
Lobbyist and Confederate army veteran Colonel Joseph Rickey—or possibly his bartender, George Williamson—invented the concoction in 1883
July 19, 2011 |
By Jesse Rhodes
