Stories

It takes 1 gallon of water to grow a single almond, according to Tom Philpott, food and agriculture correspondent for Mother Jones and author of "California Goes Nuts." Eighty percent of the world's almonds are grown in California, which is experiencing a severe drought.
The monastery of Notre Dame des Prairies is home to a small group of Trappist monks who are the keepers of a traditional recipe for Fromage de La Trappe. These days it is made by just one man, who says the future of the cheese is uncertain.
Chef Sean Sherman's business, The Sioux Chef, specializes in Native American food -- specifically the pre-reservation foods of the Dakota and Ojibwe people who lived on the Great Plains.
Chef Sarah Copeland, author of Feast and food director at Real Simple, enjoys a good steak. But after meeting her husband, who is a vegetarian, she began to gravitate toward vegetables. Now she eats vegetarian 90 percent of the time.
We gave you 50 recipes that have been popular on our website and asked you to vote for your favorite. The votes have been counted.
Violinist Joshua Bell learns how to make Tagliatelle with Caramelized Oranges and Almonds.
Cathy Barrow, author of Mrs. Wheelbarrow's Practical Pantry, says springtime is pickling time.
Lentil Underground, by Liz Carlisle, is the story of a group of farmers in Montana who broke free of the industrial farming system by growing organic lentils.
"The food we grew up eating was Jamaican food, but it also was Chinese," says Jennifer Ho, associate professor of English and comparative literature at The University of North Carolina at Chapel Hill. She explains how food plays a role in her Chinese-Jamaican identity.
For the third season of Avec Eric, chef Eric Ripert learned about temple food in Korea and tasted barramundi in Australia.
Buy your olives where you can taste before deciding. Plus, Lynne shares her ultimate olive party collection.
This month, we're giving away a set of three essential knives from the Zwilling Pro collection. It includes a 3-inch paring knife, a 5-inch serrated utility knife, and an 8-inch chef's knife. It retails for $325.
California olive oils may not be as familiar to us as olive oil from Italy, Spain and Greece. Lynne blind tastes six California olive oils and selects her favorite.
In 1966 David Lett and his wife, Diana, spent their honeymoon planting the first commercial pinot noir grapes in Oregon. "I wanted to make the great American pinot noir," Lett says. That was the start of The Eyrie Vineyards, which went on to attain cult status.
At any given moment, there are more than 20 billion chickens on earth, says Andrew Lawler. How did one bird become so ubiquitous? The author of Why Did the Chicken Cross the World? shares seven facts from the bird's history.
Edd Kimber, author of Patisserie Made Simple, shares the proper way to make a scone.
Mandy Aftel, author of Fragrant: The Secret Life of Scent, uses a drop or two of essential oil to transform things like ice cream and tea.
J. Kenji Lopez-Alt, managing culinary director of Serious Eats, debunks five myths about cast iron.
While living on her own for the first time, Lisa Gross had a fantasy: Wouldn't it be amazing if you could learn to cook in the home kitchens of people from all over the world?
The difference between a wine that is simply unappealing and one that is spoiled is pretty obvious. It all comes down to scent and taste.
The difference between roasting and baking is semantics, according to Michael Ruhlman, author of Ruhlman's How to Roast.
"Two-hundred years ago, there were only three types of knives that were made in Japan, and each one had its own role in the kitchen," says David Rosengarten of The Rosengarten Report.
This month, in addition to our standard book giveaway, we have a little bonus. It's a hardcover copy of The Splendid Table, the book that started it all, signed by Lynne Rossetto Kasper.
When she was 15, all Azalina Eusope wanted to do was leave Malaysia. "I did not want to be a fifth generation of street vendor," she says.