Stories

Dana Cowin, editor in chief of Food & Wine, explains the magazine's top five selections for "Most Innovative Women in Food & Drink."
Chef Margarita Carrillo Arronte, author of Mexico: The Cookbook, explains why in Mexico "men were not welcome in the kitchen many years ago."
A first-rate soup is easy to make with a good stock. But can a stock you buy at the grocery store equal -- or even surpass -- homemade stock?
"It's sort of a funny thing for me to say as a restaurant chef, but my advice to my sons and to everyone is to cook at home at least most of the time," says chef Cal Peternell, author of Twelve Recipes.
Dry your own mushrooms, which will keep for 6-8 months.
Chef Cal Peternell, author of Twelve Recipes, lists three tools you don't need in your kitchen. "There are a few things that just puzzle me," he says.
Rowland Archer from Wake Forest, North Carolina, challenges Lynne to make a dish from fresh blueberries, canned white albacore tuna, leftover cooked angel hair pasta, fresh tomatoes and rind from Parmigiano-Reggiano cheese.
Earthy-tasting vegetables like rutabaga and turnips sweeten with roasting, especially if you mix them up with sweet potatoes and onions.
"Bones, to a chef, are the gold of an animal," says Rachael Mamane, founder of Brooklyn Bouillon. "It's what makes a beautiful foundation for our cooking."
"The way that sourdough starter might leaven bread, a ginger bug can give homemade sodas their fizz and their bubbles," says Jennifer McGruther, author of The Nourished Kitchen.
Jane and Michael Stern of Roadfood.com traveled around Quebec trying to find an answer to the question: Is there such a thing as good poutine?
"The most delicious things that we make are often things that are grown in and around our world. It's not necessarily fancy or hard to get; it's just a question of sourcing it," says chef Mario Batali, co-author of America Farm to Table.
Cider was the most popular beverage for early Americans -- John Adams drank a tankard nearly every day, says Amy Traverso, author of The Apple Lover's Cookbook. "[It] was part of our culture that we lost and really forgot about."
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.