Mary Roach, author of Gulp: Adventures on the Alimentary Canal, shares what she discovered about the science of how we eat: saliva's superpowers, our second set of nostrils, and how we use our ears and nose to taste food.
Mark Bitterman, author of Salted: A Manifesto on the World’s Most Essential Mineral, has discovered the natural diversity of a seasoning that is often taken for granted: salt.
Russ Parsons, author of How to Pick a Peach: The Search for Flavor from Farm to Table, shares the ABCs of artichokes -- from how to “squeak” them to test for freshness to how to harness the compound that makes them taste so sweet.
We came to Sri Lanka with every intention of filming a video about an organic, fair trade tea farmer. That is exactly what we were planning when we set foot on the small tea farm of Piyasena and his wife Ariyawatha.
Bethanne Patrick, author of An Uncommon History of Common Courtesy, has chronicled how man has civilized himself through manners, aka rules of engagement, at the table and elsewhere
Even after thousands of years being brewed by a major portion of the world, there are still new things to discover about tea. Tea merchant Bill Waddington recently discovered one of Western China’s hidden secrets: dark tea.
Former chef Barton Seaver, author of For Cod and Country, is working to re-establish healthy oceans. He shares which fish are seasonal for spring and which fish are (surprisingly) sustainable.
The Perennial Plate is a weekly, online documentary series that follows two people who travel the world learning -- and filming -- how people really eat in their home countries.
The flavor profiling system developed by Greg Engert separates beer into seven categories: crisp, hop, malt, roast, smoke, fruit and spice, and tart and funky. He has described each flavor, identified its notable styles and paired just the right foods. But what about people who ... [gasp] ...
The Intervale Center is a school for potential farmers -- and far more. Based in Burlington, Vt.., Intervale prepares farmers to thrive on and off the fields.
Mario Batali served as Food & Wine’s first-ever guest editor for the April 2013 issue. Batali and Dana Cowin, editor in chief of Food & Wine, reveal what goes on behind the scenes at the magazine.
One vegetable in particular never gets used up in the refrigerator: the radish. Deborah Madison, author of Vegetable Literacy, shares some new ideas for the often overlooked vegetable.
Greg Engert is the beer director of Neighborhood Restaurant Group in Washington, D.C. In 2010, Food & Wine magazine named him a Sommelier of the Year -- an honor previously reserved for those in the wine field. Send him your queries @ChurchKeyDC.
Author Crescent Dragonwagon praises the nutrient value that beans bring to soil, and she brings us a melting recipe that she says earned her a marriage proposal.
Madeira is a forgotten gem of a wine: overlooked, maybe under-priced. Wine critic Patrick Comiskey, a writer for Wine & Spirits Magazine, recently returned from a trip to the island of Madeira.
During the Great Migration in the 1920s, many African american families left the Mississippi River delta in search of a better life further north. When they settled in Chicago, they also brought a love of great Southern food.
People have a tendency to assume that just because something is good for you, it has to taste bad. But every now and then a blast from the past can bring a bland dish full circle.
Have you had any pine meringue pie lately? Nova Kim is one of the people who’s supplying chefs with -- and training them on -- wildcrafted ingredients such as pine and spruce.
Harold McGee, the author of Keys to Good Cooking, is an expert on the chemistry behind food and cooking. McGee recently made his first trip to China, where he learned more about rice wine.
Briana Pobiner questions meat eating, but not in the way that you may think. She is a paleoanthropologist at the Smithsonian’s National Museum of Natural History who travels the globe investigating how and what our cavemen ancestors ate.
