Science of Good Food

Microwave Cooking

What? How? For $5,000?
By D. Joachim, A. Schloss, P. Handel

DIY

Kimchi Frenzy

Do you love Kimchi? Are you Korean?
By Jeehyun Lee

Menu

Sneaking Snacks Into The Ritz

Julie and Julia isn’t the first food flick.
By Paula Marantz Cohen

The Cantankerous Cook

Burger Melt Down

How the burger came about. And why it needs to disappear.
By Edward Bottone

Menu

Bag Lady

You think you can buy any reusable bag? Provenance matters.
By Kathleen Volk Miller

Culinaria

The Cooking Class

Today's celebrity chefs owe thanks to the 19th century's.
By Tony Perrottet

The Cantankerous Cook

Sprinkle, Sprinkle, Little Star

In defense of salt.
By Edward Bottone

Culinaria

Black Tie and Stetson

For Buffalo Bill, leading rich New Yorkers through the West was practice.
By Tony Perrottet

Menu

Buck Wild

The hunter's life is one of untamed authenticity. But take away his gear...
By Greg Beato

Veg-o-Matic

Drink Your Vegetables

Traveling abroad? Stay veg...by hitting the bottle.
By Stefany Anne Golberg

The Cantankerous Cook

Egged!

An ode to the meanings and multiple uses of nature's wonder.
By Edward Bottone

Food Court

Wing Man

Nothing strains the human body like a hot wing-eating contest.
By Paula Marantz Cohen

DIY

Tortilla Pressed

Rescuing the flour tortilla from its mid-life crisis.
By Meg Favreau

Dispatch

Australian Grubs

The wilderness down under offers some interesting options.
By Nadav Lelkes

Point of Purchase

Johnny’s French Dip Au Jus Sauce

It's like roast beef in a bottle!
By Maggie Savarino

Culinaria

The Renaissance Art Reception

Need a dinner party menu? Ask Ovid.
By Tony Perrottet

Point of Purchase

Malta Goya Malt Beverage

What else goes over both vanilla ice cream and liver?
By Maggie Savarino

Veg-o-Matic

Come Together

There are some weird things keeping cheese in one piece.
By Emily Homrok

DIY

Playing Ketchup

You say tomato, I say, "Oh, let's make our own ketchup!"
By Meg Favreau

Culinaria

Partying With Pablo

Gertrude Stein and Henri Rousseau are coming over. Call the caterer!
By Tony Perrottet

DIY

Feathered Friend

Goose, where you have been all my life?!
By Jordan Mackay

Point of Purchase

Bialetti Moka Express 3-Cup Coffee Maker

The best pot you can score.
By Maggie Savarino

DIY

The Seitan-ic Cult

I pity the fool who relies only on tofu.
By Meg Favreau

Veg-o-Matic

They're Just Vegetables

Dirt Candy doesn't care about your politics or your health.
By Stefany Anne Golberg

Point of Purchase

Napolean Anchovy Paste

Quite possibly the greatest secret ingredient ever.
By Maggie Savarino

Food Court

The Antagonist

One scold's guide to dangers lurking on the convenience-food landscape.
By Jonelle Seitz

Dispatch

Bottled Water World

Judging the waters of the world. In West Virginia.
By Anne Janette Johnson

Culinaria

Great Minds Drink Alike

Plato and friends were sort of like frat brothers.
By Tony Perrottet

Dispatch

Yellow Journalism

I went to the Mustard Museum and all I got was some mustard.
By EJ Levy

DIY

Ginger Beer

It's good for what ales you.
By Meg Favreau

Veg-o-Matic

In Love and War...

Go vegetarian! Here's a guide to help. From WWI.
By Stefany Anne Golberg

Culinaria

Aphrodisiac Attack

Love today is candy and flowers. In the Enlightenment it was rams' testicles.
By Tony Perrottet

Point of Purchase

A. Monteux Orange Flower Water

Florida in a bottle! In winter!
By Maggie Savarino

DIY

Working for Peanuts

Sorry, Peter Pan, but I'm Skipping you in a Jif.
By Meg Favreau

Culinaria

Divine Drunks

The ideal Roman night? Drunk and naked in the woods.
By Tony Perrottet

Veg-o-Matic

Vegetable Stand

Practice civil disobedience like Thoreau and the Kings: Go vegetarian.
By Stefany Anne Golberg

Point of Purchase

Bob's Red Mill Garbanzo Bean Flour

Up your flour power with chickpeas.
By Maggie Savarino

Kitchen Library

Alinea

An interview with Grant Achatz of the Chicago restaurant.
By Jessa Crispin

DIY

Flapper Fruit

Back in my day, we didn't have Fruit Roll-ups...
By Meg Favreau

Point of Purchase

Freekeh

Get biblical, get regular, and get your freak on with this healthy, ancient grain.
By Maggie Savarino

Dispatch

Dining with the Stars

What recession? My 450 euro lunch at Paris' greatest restaurant.
By Jordan Mackay

Dispatch

How to Eat a Pet

As a child, I had parties for my guinea pig. As an adult in Peru, I ate one.
By Lynn Levin

Culinaria

Health Nuts

Forget Atkins. Forget Weight Watchers. Try the Renaissance Diet.
By Tony Perrottet

Point of Purchase

Vignalta Herbed Salt

The salt for life.
By Maggie Savarino

Point of Purchase

Roasted Chestnuts

Why most belong in the fire.
By Maggie Savarino

Point of Purchase

Ben's Sweet Hot Mustard

One of 14 essential mustards.
By Maggie Savarino

Dispatch

All Aboard the Julbord

Swedish food, from a $1,000 meal at Aquavit to a cozy basement feast.
By Nadav Lelkes

The Cantankerous Cook

Humbug!

Let's go back to the days of Christmas trick-or-treating.
By Edward Bottone

DIY

Using The Last Beer

Making cranberry sauce with that lonely misfit brewski.
By Tyler Wilson

Gadget

Giving the Gift of Silicone

Just one word: Plastics.
By Meg Favreau

Veg-o-Matic

Homely Ceremony

Is good vegan baking a mirage?
By Stefany Anne Golberg

Culinaria

The Futurist Cookbook

Dishes only a fascist could love.
By Tony Perrottet

Week in Food

Milking It

On children, cows, and breasts.
By Meg Favreau

DIY

Nook-And-Cranny Envy

It's time to show the English muffin some respect.
By Meg Favreau

Food Court

Living Next to Wendy's

Why my home smells like a Baconator.
By Jesse Smith

Dispatch

Sacrebleu!

An American pastry chef in a Paris kitchen?!
By Amy Serafin

The Cantankerous Cook

Proust Didn't Eat Mac 'n' Cheese

Only children should eat from a box.
By Edward Bottone

The Scoop

Hand-Pulled Noodle Soup for the Soul

On reviving an ancient comfort food.
By Kara Zuaro

Point of Purchase

Mae Ploy Sweet Chili Sauce

Meet your new dipping sauce. It'll make you reconsider crab rangoon.
By Maggie Savarino

Menu

A Tree Falling In the Forest

Or, is molecular gastronomy art?
By Jeehyun Lee

Week in Food

Sidelined

Pity the poor side dish on Thanksgiving.
By Meg Favreau

The Cantankerous Cook

Turkey Trot

It looks weird and it's hard to cook: why do we keep making turkey?
By Edward Bottone

DIY

Why I'm Over the Bird

This year, realize the magic of turkey roulade.
By Jane Black

Veg-o-Matic

Turducken, Meet Your Match

Making a veggie version of the legendary multi-meat.
By Stefany Anne Golberg

Point of Purchase

Turkey Day Trifecta

Get these products, save your dinner.
By Maggie Savarino

Dispatch

The Trouble with Truffles

The collapse of the world truffle market means bargains abound.
By Meg Favreau

The Scoop

A Few Good Vegans

I wore leather boots to the underground vegan supper club.
By Kara Zuaro

Point of Purchase

Lebanon Bologna

My bologna has a first name: L-E-B-A-N-O-N.
By Maggie Savarino

The Shameless Carnivore

Meat Me in Bed

Carnivores are pungent. Sex is pungent. Vegansexuals? Eh.
By Scott Gold

Veg-o-Matic

The Veggie Butcher

Hunks of tofu on meat hooks? Not quite.
By Stefany Anne Golberg

Week in Food

Humor Hors d'Oeuvres

Because you want to eat at Jeff Foxworthy's restaurant.
By Meg Favreau

Point of Purchase

Matiz Fig Bread

A fruit brick this ugly has got to be good.
By Maggie Savarino

The Cantankerous Cook

Fatacular

Fat is flavor. There's no denying it.
By Edward Bottone

Gadget

Pie in the Sky

A perfect slice of pie? Maybe.
By Jennifer Fisher Wilson

Kitchen Library

Hominy Hunts

Seduced by John Thorne's Mouth Wide Open.
By Jessa Crispin

Week in Food

All Rolled Up

Sushi, bullies, Phillies, and eating off naked women.
By Meg Favreau

Food Court

Drive-Thru Inspection

In which we spend too much time eating in our cars.
By Jesse Smith

The Scoop

The Kombucha Kool-Aid

Because drinking bacterial excrement is always a good idea.
By Kara Zuaro

Menu

Touching Me, Touching You

The real tipping point in the restaurant war on germs.
By Maggie Savarino

Culinaria

Champagne Jugs

Did Marie-Antoinette's rack inspire your glass?
By Tony Perrottet

DIY

Building a Better Bagel

Baked goods that might get you laid.
By Meg Favreau

The Shameless Carnivore

Baconlightenment

You know you love it. We all love it, too.
By Scott Gold

Kitchen Library

Secrets of the Mediterranean

Actually, it's just one secret: have a big kitchen.
By Jessa Crispin

Point of Purchase

Chicken Thighs

In tough times, it's no good to be a breast man.
By Maggie Savarino

DIY

A Burger by Any Other Name

You can tell how much a restaurant cares by how its veggie burger tastes.
By Meg Favreau

Kitchen Library

Easy Bake?

All this drama! No wonder no one bothers.
By Jessa Crispin

Gadget

High Performance Avocado

Would you pay $15 for perfect slices? Well, have we got a tool for you.
By Jennifer Fisher Wilson

Week in Food

The Five Most Terrible Treats

Warning: Pass out this Halloween candy and your home will be egged.
By Meg Favreau

Point of Purchase

Hawaiian Chili Water

Fancy hot sauces clog the shelves. This one will become your new staple.
By Maggie Savarino

Kitchen Library

Gone Fishin'

So many things can go wrong with seafood. How to Fish Without a Doubt?
By Jessa Crispin

Point of Purchase

Bottarga

This little jar is a giant handful of orange, flaky savory.
By Maggie Savarino

Culinaria

Witches in the Wine Cellar

In 16th century Italy, they had a nasty habit of peeing in the vats.
By Tony Perrottet

Kitchen Library

O No!

The cult grows: O, The Oprah Magazine Cookbook.
By Jessa Crispin

Kitchen Library

Sardinian Dreams, Kitchen Reality

This is a beautiful cookbook. It'd be a useful one, too, if all the ingredients weren't in Sardinia.
By Jessa Crispin

Kitchen Library

Call-in Cooking

Public radio comes to dinner. And I play "What's Wrong With This Recipe?"
By Jessa Crispin

The Shameless Carnivore

Back Aboard the Meatwagon

Sordid confessions of lapsed vegetarians.
By Scott Gold

Kitchen Library

Lard Work

In which I do not discover why French women don't get fat.
By Jessa Crispin

Veg-o-Matic

Happy, Fat, and Meatless

Vegetarianism is not the diet solely of ascetics, prudes, and scolds.
By Stefany Anne Golberg

Kitchen Library

Pizza Party

Why is homemade pizza always such a letdown?
By Jessa Crispin

Week in Food

Fowl Play

When the sky is falling, eat Chicken Little.
By Meg Favreau
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