Home Plate

In Season

Chestnuts

… roasting on an open fire.
By Kayla Calabro

Kitchen Library

From Harvey House to My House

Fred Harvey helped make my holidays.
By Donna Maguire

The Cantankerous Cook

Fruitier than a Nut Cake

This dessert is far more than an insult…
By Edward Bottone

In Season

Cranberries

'Tis the season to eat berries.
By Kayla Calabro

The Cantankerous Cook

Bubbles

It’s just “impregnating water with fixed air.”
By Edward Bottone

The Cantankerous Cook

You Don’t Know Hallowe’en

It’s not about candy, though it is about food.
By Edward Bottone

In Season

Kohlrabi

This veggie looks weird. And sounds weird. And tastes weird, in a good way.
By Kayla Calabro

DIY

Reconsidering Ricotta

Yes, I used to use cottage cheese in my lasagna.
By Meg Favreau

Question and Answer

A Friday Morning with Fork

Ellen Yin speaks on switching careers, Yellowtail, and her electric bill.
By Rachel Santella

In Season

Zucchini, Tomatoes, Eggplant

Three summer fruits (yes, fruits) that are still good.
By Kayla Calabro

Question and Answer

Beers with Boozehound

Jason Wilson on Philly Mag, his book, and, of course, booze.
By Emily Callaghan

Dispatch

Bugs and BSB

Pupa and Karaoke in South Korea.
By Peter Kim

Kitchen Library

On the Line

Eric Ripert tells of his La Bernardin experience. We review it.
By Donna Maguire

Menu

Lean Times

Everyone’s dieting in some way.
By Kathleen Volk Miller

The Cantankerous Cook

The Dining Dress Code

Casual Friday doesn’t mean Casual Friday Night.
By Edward Bottone

In Season

Fall for Figs

Black mission, Brown Turkey and Calimyrna, oh my!
By Kayla Calabro

Ask a Food Scientist

Microwave Caramel

How does it work?
By Jeehyun Lee

Menu

The American Root Beer Story

Still not standardized after all these years.
By Erica Hope

In Season

Jersey Corn

Over the river and through the fields...
By Kayla Calabro

Menu

Insalata Caprese

Tomatoes and basil went through a lot to be together.
By Adrienne Hall

Culinaria

The Dinner Party from Hell

Naked waitstaff painted in black? Now that's a dinner party.
By Tony Perrottet

In Season

Fava Beans

Ready, set, eat some favas!
By Kayla Calabro

Dispatch

Fancy Food Show

A convention of the old, the new, and the ridiculous.
By Jason Wilson

Menu

I Like Candy

Some childhood things are meant to be rediscovered.
By Paula Marantz Cohen

The Cantankerous Cook

A Scream About Ice Cream

Do we really need a proscuitto dessert?
By Edward Bottone

In Season

Blueberries

Fiber and vitamins and antioxidants, oh my!
By Kayla Calabro

DIY

SYOS: Smoke Your Own Salmon

Lox is salty, and cold smoking is hard...
By Meg Favreau

In Season

Stone Fruit

With summer comes our peaches, plums, and all of their in-laws.
By Adrienne Hall

Question and Answer

A Chat with Craig

LaBan speaks on Starr, Vetri, Garces, and being "outed" by Philly Mag.
By Emily Callaghan

The Cantankerous Cook

Anti-Claws

Dali loved the lobster, but I do not.
By Edward Bottone

DIY

Tasty Makes

Tastykakes: in our backyard, on our menus, and in our ovens.
By Meg Favreau

The Cantankerous Cook

Watermelon

A juicy confusion.
By Edward Bottone

Culinaria

Better Than Vegas

Tortuous waitstaff, dining room thunderstorms...
By Tony Perrottet

Ask a Food Scientist

Whipped Cream

What happens when we whip it?
By Phil Handel

DIY

Sure Bet

Good ol' sherbet - just in time for June’s heat.
By Meg Favreau

The Cantankerous Cook

Thistle and Yawn

What’s the deal with artichokes?
By Edward Bottone

Menu

The Formerly Forbidden Fruit

Do you know the mangosteen? The mangosteen? The mangosteen?
By Meg Favreau

Ask a Food Scientist

The Asparagus Question

Why does my pee smell after I eat asparagus?
By Phil Handel

DIY

Butter vs. Margarine

We begin as butter people, but do we all eventually convert?
By Meg Favreau

Culinaria

Trashed While Trashing the White House

A boozy, bloody inauguration party.
By Tony Perrottet

The Cantankerous Cook

Smell This!

Who doesn’t love a good whiff?
By Edward Bottone

Menu

The Seed Behind Your Chia

Chia seeds do more than give your clay animal an afro.
By Marisa McStravick

Science of Good Food

Flavor Compounds

Have you ever tasted "green"?
By D. Joachim, A. Schloss, P. Handel

Menu

Freezer Aisle Failures

Only the strong, or excessively processed, survive
By Meg Favreau

Science of Good Food

Cake

Foam cakes. Shortened cakes.
By D. Joachim, A. Schloss, P. Handel

The Cantankerous Cook

Sweet Everything

Cakes, Tarts & Fools
By Edward Bottone

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

What they ate, wore, and did.
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 Stefany Anne Golberg

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

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 Jesse Smith

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
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