Stories

Four fall recipes that only have a few steps -- you put them in the oven, and go on to the next thing.
Tricia Michaelis from Dickinson, North Dakota, challenges Lynne to make a dish from asparagus, lemon, boneless chicken breasts, carrots and raspberry preserves.
When Von Diaz ended up with her grandmother's 1964 copy of the Puerto Rican classic Cocina Criolla, she decided to explore the recipes -- with her mother and grandmother at her side.
Chef Dan Barber, author of The Third Plate, says we need a food system that is both delicious and sustainable. "It's about the system that supports a whole ecology," he says.
Faith Durand, executive editor of The Kitchn and co-author of The Kitchn Cookbook, shares nine ways to use your slow cooker -- minus the meat.
Whether you are starting out or starting over with your cookware and cutlery, you’ll want to consider investing in these eight items.
These days, it seems like almost everything is served with a splash of sriracha or a side of pickles -- funky, spicy, tangy, bold flavors are taking over. Kate Krader, restaurant editor at Food & Wine, talks about her story, "Are Big Flavors Destroying the American Palate?"
As a host, "you have a real responsibility to not only take care of your guest from a social standpoint, but from a practical standpoint as well," says David Solmonson. He and Lesley Solmonson are co-authors of The 12 Bottle Bar.
David and Lesley Solmonson, authors of The 12 Bottle Bar, explain why you shouldn't overlook the ice in your cocktail glass.
David and Lesley Solmonson, authors of The 12 Bottle Bar, say genever is an old spirit that is making a comeback.
All you need to stock the perfect home bar is a dozen bottles and a few essential tools, according to David and Lesley Solmonson, authors of The 12 Bottle Bar.
Though Nikiko Masumoto was a fourth-generation farmer in the making, when she went to college, she thought she was leaving the family farm for good. She is co-author of The Perfect Peach.
In Vietnamese "banh mi" means bread, but "over time it has become known as the ubiquitous Vietnamese sandwich," says Andrea Nguyen, author of The Banh Mi Handbook. She explains the basics of banh mi.
Ryan Farr, co-founder of San Francisco's 4505 Meats and author of Sausage Making, explains how to make homemade sausage.
With its fragrance of sweet lemon, it's easy to fall for lemon basil.
Andrea Nguyen, author of Into the Vietnamese Kitchen, explains how to make cool Vietnamese noodle salads.
"Water is your enemy in ice cream," says Jeni Britton Bauer, author of Jeni's Splendid Ice Creams at Home. "That's what turns into ice." She shares her tips for fighting the enemy when making ice cream at home.
Christine Hanway, the U.K. editor at Remodelista, shares five kitchen updates that don't involve plaster dust -- or removing a wall.
"In 1910 Detroit produced, shipped, and consumed 12 tons of frog legs, 6 million pairs of legs (called 'saddles')," writes Bill Loomis in the article "When Frogs Were King" for Hour Detroit.
Paul Lowe, author of Sweet Paul Eat & Make and publisher of Sweet Paul Magazine, explains four techniques for preserving fish that are used in his native Norway.
Cheryl Ahuja, a mother of one from Marietta, Georgia, challenges Lynne to make a dish from cucumber, onion, cream cheese, Brussels sprouts and celery.
What happens when you pair two chefs and a card-carrying chemist? Ari Daniel was invited into the kitchen of Kimball House to observe.
This tart has crunch, creaminess and spiced green tomatoes.
Are you making the same marinade for grilling day after day? Lynne suggests three spice rubs to try.
The Washington Post's Bonnie Benwick tracked down an authentic recipe for toum, the garlic paste from Lebanon.