Why do Americans love ice cubes?

Why Don’t Other Countries Use Ice Cubes?

A better question might be, why do Americans love ice so much?

The patron saint of cooks, St. Lawrence

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

Dried herbs

Saving the Flavor of Fresh Herbs

Whether homegrown or store-bought, there are ways to preserve the flavor of fresh herbs for later


Thirty Years of Food in Music Videos

On MTV's birthday, an appreciation of the coffee, cakes, candy, breakfast cereals and milkshakes of song

Sometimes you feel like a nut...

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

The versatile green bean.

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

A delicious and gooey practice.

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

The increasingly popular SodaStream

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

The author's vegetable garden

Sweet Garden Success

Meal planning has become like triage; we eat whatever is most urgently ripe

The Skipper got a bite!

Castaway Cuisine, Fictional and Real

How would you survive if stranded on a desert island with only your wits and the resources at hand?

Foodies have a special relationship with their kitchen.

Inviting Writing: What’s Your Relationship to Your Kitchen?

Tell us a true, original story. Is your kitchen your laboratory, your sanctuary, your prison, your playroom?

Irresistible pesto

Gourmand Syndrome

First identified by neuroscientists in the 1990s, the disorder is marked by "a preoccupation with food and a preference for fine eating"

Cannons at Valley Forge

The Food that Fueled the American Revolution

A steady supply of preserved meats and flavorless flour cakes played a vital role in American patriots defeating the British during the American Revolution

What do you do with galangal?

What the Heck Do I Do With Galangal?

Galangal is a rhizome in the same family as ginger, which it resembles in appearance and, to some degree, flavor

Anthony Bourdain's Medium Raw

Summer Reading List: Seven Tasty New Titles

The common thread among these recent releases is that the best food stories are really about people

Salisbury steak TV dinner

Salisbury Steak: Civil War Health Food

After 30 years of research Dr. Salisbury finally published his ideas, setting off one of the earliest American fad diets

A colorful cheese curd

The Cheese That Squeaks Like a Mouse

Lumps of fresh cheddar that haven't been pressed and aged are a popular treat; they sound like a tiny window-washer is squeegeeing your teeth

Grasshopper pie

Tastes Like Disco: A Meal from 1978

For my husband's birthday, I prepared a dinner of recipes from the year he was born. I immediately noticed a few differences from the way we eat today

Chocolate fondue

New Inviting Writing Theme: Waiters and Waitresses

Let's hear your best, worst or funniest dining-out experience, from the perspective of the server or the served

Delicious looking watermelons

Five Ways to Eat Watermelon

The best way to eat watermelon? By the wedge, bare feet dangling into a pool or lake. But here are five other pretty good ideas

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