HobbiesLeisure activities and interests, including gardening, cooking and collecting
Whether homegrown or store-bought, there are ways to preserve the flavor of fresh herbs for later
August 05, 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
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
In her new book, Andrea Wulf argues that the founding fathers' love of gardening shaped their vision of America
August 2011 | By Erin Wayman
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
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
Tell us a true, original story. Is your kitchen your laboratory, your sanctuary, your prison, your playroom?
July 11, 2011 | By Lisa Bramen
For nearly 80 years, kids have steered their gravity-powered racers toward a coveted national championship
July 01, 2011 | By Megan Gambino
Galangal is a rhizome in the same family as ginger, which it resembles in appearance and, to some degree, flavor
June 30, 2011 | By Lisa Bramen
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
Learn about the evolution of the surfboard from 1912 through 2008 in this small gallery in Oceanside, California
June 2011 | By Rodes Fishburne
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