When Sami Scripter was working on Cooking from the Heart, she discovered the Hmong people's strong oral tradition: "I had more than one grandmother tell me, 'We don't need to write it down. We know how to do our cooking.'"
Since moving to the U.S. decades ago, Sruthi Pinnamaneni has been searching for American-made buffalo milk products. "There's just not enough buffalo milk to make them," she says. Steve Smith, who runs a buffalo dairy in Colorado, and Raffaele Mascolo, who brings milk to the U.S.
Chef, writer and television host Amy Thielen knows her way around an eggplant. “Properly cooked eggplant is as plush as a pillow, as soft as custard,” says Thielen, who didn’t like eggplant until her 20s.
Andrew Schloss, author of Homemade Liqueurs and Infused Spirits, says fresh fruit, vegetables and herbs can be transformed into amazing-tasting liqueurs that are perfect for the summer cocktail season.
How do you feed 9 billion people? That's an estimate of how many people will be living on the planet in 40 years. Dennis Dimick, the executive editor of National Geographic, explains Jonathan Foley's article "A Five-Step Plan to Feed the World."