How do you drink wine? As Lauren Bacall might put it, you just pucker up your lips and sip -- right? After all, meaningful, authentic, even enviable wine experiences have been had by millions-and especially millions of peasants involved in harvesting grapes -- who did no more than that.
We don't think of roasting beans, but with olive oil, seasonings and a flash of high heat, they turn into another experience.
"There are more than 1,000 different chemicals that elicit a bitter response," says Jennifer McLagan, author of Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes.
For almost 30 years, Jimi Yui has designed kitchens for chefs like Mario Batali, Eric Ripert and Masaharu Morimoto. "I think any decent designer will tell you that what we really do is listen really, really hard," he says.
Ray Isle, executive wine editor of Food & Wine magazine, says many non-West Coast states are experiencing "a real burst of creative energy in terms of winemaking."
The trick of swirling a little butter into the winter greens as you take them off the stove delivers a lot more fresh butter lushness than you'd expect.
Katie Workman, author of The Mom 100 Cookbook, shares tips for coping with picky eaters.
Top-10 lists of our most popular content in 2014 via search, on Facebook, Twitter, Pinterest and SoundCloud, and also the books you bought on Amazon. It's all brought to you by, well, you.
Each year we pick our favorite books about food. Here's this year's short list.
When it comes to holiday cooking, Lynne Rossetto Kasper and Sally Swift like to keep it simple.
Chef Sean Brock, author of Heritage, grew up in a town where seed saving was a way of life. "You just saved these seeds not because you were poor, but because you really loved the flavor of a particular tomato or a particular bean," he says.
"The world output of olive oil is supposed to be down 20 percent this year," says Russ Parsons, food editor and columnist at the Los Angeles Times. As a result, consumers need to shop carefully for olive oil.
Aaron Cotkin, a graduate student in San Diego, challenges Lynne to make a dish from frozen Korean peanut rice balls, baby bella mushrooms, Greek yogurt, canned green beans and frozen sockeye salmon filets.
Handmade gifts are among the best kinds -- especially when they’re edible. If you’re in need of a little inspiration, browse these 11 DIY gift categories to find the perfect idea for the food lover in your life.
Not only does flour thicken a liquid, but when you reheat the liquid, it will remain thick.
"I thought every family, growing up, was Swedish, a little bit Korean, a little bit Jewish and a little bit Ethiopian," says chef Marcus Samuelsson, author of Marcus Off Duty: The Recipes I Cook at Home. He embraces flavors from around the world in his cooking.
"I always say expand your pantry. Buy something you're not familiar with. Try it out," says chef Marcus Samuelsson, author of Marcus Off Duty: The Recipes I Cook at Home.
"You have to have sweet to beat the heat," says wine writer Anthony Giglio. "That's a rule of thumb in all wine pairing." Even if you are pairing wine with, say, Doritos.
In Cuba, ingredients for cooking haven't always been easy to come by. Cuban-American food writer Ana Sofia Pelaez and American photographer Ellen Silverman explored the country's cuisine. Their book is The Cuban Table.
Ray Isle, executive wine editor of Food & Wine magazine, lists four classic wines that define regions around the world.
To throw a party you just need zakuski, the Russian equivalent of Italian antipasti, and plenty of vodka, according to British food writer Diana Henry. She is the author of Roast Figs Sugar Snow: Winter Food to Warm the Soul.
Pumpkin pie is going to grandma’s house over that river; it’s a warm fire on a winter night; it’s pure, sweet, spicy comfort in a crust; it’s what bourbon was aged for.
This Thanksgiving Adam Rapoport, editor in chief of Bon Appetit, is taking a stand against pumpkin pie. "I don't want to eat it," he says. "I'm done with pumpkin pie."
Shalon Hastings, a restaurateur from Helena, Montana, challenges Lynne to make a dish from duck fat, whole chicken, tamarind paste, fermented black beans and homemade fig jam.
In the U.S. $162 billion worth of food isn't eaten annually. "An American family of four wastes 1,160 pounds of food a year," says Elizabeth Royte, who wrote "The High Cost of Food Waste" for National Geographic.