Stories

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.
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.'"
"We have a huge problem in this industry," says Amanda Cohen of New York City's Dirt Candy. "This is going to sound funny, but we're not keeping women in the kitchen."
Nigella Lawson, author of Nigellissima, has seven suggestions for using fruit that is not quite ripe enough or past its prime.
When it comes to selecting a melon, trust your nose.
Moutarde de Meaux is one of the great mustards of the world. It's mild -- you can eat it with a spoon -- but it has flavor.
New York chef Melissa Daka, owner of Eolo and Pastai, says wines from Sicily's Mount Etna are "intense just like the fireworks of the lava that spits out of the volcano."
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.
Jolie Kerr thinks dish soap is romantic. She would -- she is the author of My Boyfriend Barfed In My Handbag ... And Other Things You Can't Ask Martha. Kerr shares seven tips for cleaning kitchens.
Chef Daniel Klein and camerawoman Mirra Fine of the weekly, online documentary series The Perennial Plate learned about farming teff in Ethiopia.
Chef Maria Elia, author of Smashing Plates, says Greece is known for its wealth of cheeses and honeys. Feta and honey are "two simple ingredients that just give so much," she says.
Karl Vogel, a married father of three who loves to cook from Lincoln, Nebraska, challenges Lynne to make a dish from tilapia filets, rolled oats, baby carrots, almond butter and garlic.
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.
When it comes to dessert, vanilla is just so, well, vanilla. With ingredients like sauerkraut and 7-Up, these desserts are anything but.
Fred Plotkin is the author of the classic guide Italy for the Gourmet Traveler. He suggests three towns where visitors can experience what he calls "the real Italy."