Whether homegrown or store-bought, there are ways to preserve the flavor of fresh herbs for later
August 05, 2011 | By Lisa Bramen
On MTV's birthday, an appreciation of the coffee, cakes, candy, breakfast cereals and milkshakes of song
August 04, 2011 | By Lisa Bramen
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
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
The imaginary has come to life: Scooby Snacks, Cheesy Poofs and even Soylent Green
August 02, 2011 | By Jesse Rhodes
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
By analyzing ancient pottery, Patrick McGovern is resurrecting the libations that fueled civilization
August 2011 | By Abigail Tucker
The ultra-sugary confections, popular in France and Italy, have a creamy texture and unmistakable warm chestnut flavor
July 29, 2011 | By Lisa Bramen
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
The show was a revelation for exhibiting the breadth of the government's involvement in our food
July 27, 2011 | By Jesse Rhodes
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
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
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
When and where did people learn to cultivate one of our favorite snacks?
July 21, 2011 | By Jesse Rhodes
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
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
Meal planning has become like triage; we eat whatever is most urgently ripe
July 15, 2011 | By Lisa Bramen
Some playthings veer off into sheer ridiculousness when it comes to interacting with what's on a plate
July 14, 2011 | By Jesse Rhodes
How would you survive if stranded on a desert island with only your wits and the resources at hand?
July 13, 2011 | By Lisa Bramen
Summer and rhubarb go hand in hand. So do strawberries and rhubarb—in pie. But what else can you cook up with the vegetable?
July 12, 2011 | By Megan Gambino