Elaine Sciolino, the former Paris bureau chief for The New York Times who writes the “Letter From Paris” for the paper’s dining section, chronicled the pea’s special place in French culture and cuisine.
Claudia Kolker, author of The Immigrant Advantage: What We Can Learn from Newcomers to America about Health, Happiness, and Hope, studied monthly rice, a subscription meal-delivery service that is a cheap, healthy alternative to eating alone.
We spent 2 weeks traveling across Spain, from Basque Country to Galicia, Andalucia, and finally Barcelona. The food and travel adventure was condensed into 3 minutes. ... Enjoy!
Ann Taylor Pittman, food editor at Cooking Light magazine, had never visited Korea, where her mother was born. At the age of 43 she traveled to Korea with her brother, where she learned more about the country -- and herself.
Are you cooking and eating the same thing, night after night? Ted Allen, the host of “Chopped” on the Food Network, has a parade of new ideas marching past him everyday. He shares where he finds inspiration in the kitchen.
Natural wine is a controversial category that is gaining increased attention -- laws vary from country to country. Alice Feiring has been tracking the natural wine movement in her newsletter, “The Feiring Line: The Real Wine Newsletter.”
Michael Moss, a Pulitzer Prize-winning investigative reporter for The New York Times and author of Salt Sugar Fat: How the Food Giants Hooked Us, looks at the industrial science behind creating irresistible food.
Do you want a great party, complete with music, dancing, piñatas and incredible food? Go to a Cinco de Mayo fiesta -- or throw one yourself. Pati Jinich, an expert in all things Mexican and host of “Pati's Mexican Table,” gives some guidance and inspiration.
More than 740,000 seed samples are stowed away in a mountain on an island above the Arctic Circle. The Svalbard Global Seed Vault might be saving the future of agriculture, one frozen seed at a time.
Will Allen, creator of Growing Power Inc. and author of The Good Food Revolution: Growing Healthy Food, People and Communities, feeds 10,000 people a year from a three-acre farm in the poorest part of Milwaukee.
Before chef Edward Lee moved to the South, he didn’t know what sorghum was. Now he incorporates it into everything from ham to ice cream. Food writer Francis Lam interviews chef Edward Lee, author of Smoke and Pickles: Recipes and Stories from a New Southern Kitchen.
Have you ever wondered about the history of cutlery? Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat, discusses the past of the spoon, which is used by every human culture in the world.
Wendell Pierce is an actor and Tony Award-winning producer. He is also the founder of a new grocery store chain, Sterling Farms, which he hopes will provide fresh food and produce to underserved New Orleans-area residents.
Psychologically and socially, cooking is good for you and your family -- not to mention the health benefits. But it’s also a political act, according to food writer Michael Pollan, author of Cooked: A Natural History of Transformation.
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.
"If you give whole spices to a good Indian cook," author and cooking teacher Raghavan Iyer said, "he or she should be able to extract eight different flavors from a given spice."
Ohitashi -- steeping vegetables in dashi -- is a way of infusing umami and flavor into vegetables without overwhelming them. Harris Salat of The Japanese Food Report explains the simple Japanese technique.
When you have people in the wine business over for dinner, they show up with bottles tightly wrapped in paper bags. They place them on the table, still in the bag, because we must play the Guess the Wine. Never played? Let me explain.
Greek wines are often high quality, unique, and a good value says Tara Q. Thomas, executive editor at Wine & Spirits Magazine and author of The Complete Idiot’s Guide to Wine Basics.
Conflict Kitchen, a Pittsburgh-based restaurant, serves more than just takeout from around the world -- it also dishes up enlightenment about international conflicts.
Dave Arnold, director of culinary technology at The International Culinary Center in New York, experimented with cooking eggs at specific temperatures in a circulating water bath. The result? Eggs that can be elastic, creamy or melting
