Stories

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.
This year, other people's problems are your good fortune. Introducing: Turkey Confidential Bingo. We've taken some of the most popular Thanksgiving topics and situations and scrambled them onto a variety of cards you can print.
Actor Stanley Tucci has always cooked. But he says it wasn't until starring in the film Big Night that he "started to take a real, real interest in it." He wrote The Tucci Table with his wife, Felicity Blunt.
Just in case you don’t like pumpkin pie, or just in case you are looking for a second, third or fourteenth dessert to overindulge in this Thanksgiving, we have 15 non-pumpkin pie recipes worthy of your table.
Ina Lipkowitz, author of Words To Eat By: Five Foods and the Culinary History of the English Language, says, "Can you imagine if instead of meatloaf we called it fleshloaf? That would sound terrible. What we call food matters."
Jacques Pepin has full master's status as a culinary groundbreaker, a TV star and a consummate teacher. He says when it comes to cooking a hot dog, a lobster roll or a BLT, "There is always a better way of doing it. There is a better way of doing anything."
Chef Vikas Khanna created the Holy Kitchens film series, which focuses on seven different religions. "We don't talk about religion in the films, we just talk about food," he says.
Debra Samuels, author of My Japanese Table: A Lifetime of Cooking with Friends and Family, explains the bento box.
Managing Producer Sally Swift shares three reliable methods for cooking rice: boil it like hell, cook it gently and let it rest, or steam it on a baking sheet.
David Rosengarten of The Rosengarten Report shares three custom coatings for frying seafood.