For the Netflix series Chef's Table, filmmaker David Gelb followed six chefs from around the world. The chefs have "courage, relentlessness and a purity of vision that they refuse to compromise," Gelb says.
No matter what time of year it is, Elizabeth Millard always has fresh vegetables. The author of Indoor Kitchen Gardening grows everything from carrots to kale inside.
In 2013 Tara Whitsitt converted a school bus into the fermentation lab and workspace Fermentation on Wheels. Since then, she has traveled more than 12,000 miles across the country teaching fermentation workshops from her bus.
One of the easiest plants to grow inside are pea shoots, which are really just the first stage of growth of the pea plant.
Diana Henry, author of A Bird in the Hand, shares four ideas for cooking chicken. "People say, 'It's a bland food,' but I prefer to think of it as an accessible food that will take on lots of flavors," she says.
Maureen Abood, author of Rose Water and Orange Blossoms, shares seven foods that are Lebanese. One of those is kibbeh, which is specially ground beef or lamb that can "be shaped, stuffed, fried, poached, baked or eaten raw," she says.
Neil Kelley, a research fellow at the Smithsonian, explains what we can learn about animals' diets from studying their skull and teeth.
Jeremy Nolen, co-author of New German Cooking with Jessica Nolen, says German food has "a lot more vegetables and lighter, cleaner flavors" than most Americans realize.
Rumi Spice is a company that sources saffron directly from farmers in Afghanistan.
James Wannerton has a neurological condition called "lexical-gustatory synesthesia" that allows him to taste sound. To better explain his condition he mapped out the entire London Underground with stations and their corresponding flavors.
Sheet pans are an underrated kitchen tool that can be used to cook everything from appetizers to dessert -- with minimal cleanup. "[Sheet pans are] wonderful for their simple and relatively hands-off approach," says Molly Gilbert, author of Sheet Pan Suppers.
"To me, the egg is kind of the perfect food," chef Andy Ricker says. "You don't have to do much to it; it's very versatile. You can make it into a lot of different shapes and textures." We couldn’t agree more.
The Splendid Table is celebrating 20 years on the air by helping better equip listeners' kitchens. This month, we're giving away enameled cast-iron cookware from Staub.
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.
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.