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.
A quiet and fascinating documentary, Jiro Dreams of Sushi follows Jiro Ono, considered to be the finest sushi maker in the world. Filmmaker David Gelb shadowed Ono as he worked with his son and talked about finding perfection in sushi above everything else.
Have you ever sniffed your way around town on a smell tour? Victoria Henshaw, a research associate at the University of Manchester, researches the role of smell in urban design and leads smell tours of cities.
Tofu is a versatile ingredient. As a protein substitute it can make a dish explode with umami. Andrea Nguyen, author of Asian Tofu, guides us through the process of making tofu from scratch in your very own kitchen, which isn't so different from homemade cheese.
This may be the year for you to start a small garden of your own, be it on a windowsill or in a shared plot. Renee Shepherd, creator of Renee’s Garden and a pioneer in finding the choicest produce from around the world, shares her picks for spring seeds.
Soy sauce is one of the things you've got to have in your kitchen arsenal. It provides the flavor of umami, an essential component of many Asian dishes. But not all soy sauces are created equal. So we decided to put five national brands to the test.
Eggs, chicken, salmon, these are all things that come to mind when one thinks of the technique of poaching. But, as Dorie Greenspan sees it, the most elegant way to enjoy a nice cut of red meat is to infuse the beef with the flavors of a broth by using this very method.
What went on at Winston Churchill’s dinner table? After four years digging through archives to research Dinner with Churchill, Cita Stelzer has answers. She shares more about Churchill’s dislike of cream soups, his conversation-extending cigars, and his odd working hours.
Would you let someone come into your house and photograph your refrigerator? Weird, right? But also pretty engaging. I mean, talk about feeling like you're peeping at something you shouldn't. Photographer Mark Menjivar takes those shots.
A candidate running for the White House sneezes and CNN brings in a handkerchief analyst. One area of campaigning has been blithely unanalyzed until now -- food. Every politician uses food to stump. Frederick Douglass Opie, professor of history and foodways at Babson College, digs in.
Actress, writer and Top Chef host Padma Lakshmi joins Lynne as the stumpmaster. The Caller: Steve from Omaha, Neb. The Ingredients: Fuji apples, raspberry-chipotle BBQ sauce, salami, pannetone bread, Kraft Singles.
Bob and Lora La Mar are farmers -- salt farmers. California reporter Lisa Morehouse gets the story behind La Mar's Mendocino Sea Salt and Seasoning Company.
Erin Byers Murray quit her job writing about food to farm oysters in Massachusetts. She shares her experience in Shucked: Life on a New England Oyster Farm.
Forget what your mother told you about eating with your fingers. If romance is your intent, this is the only way to go. In the best of all possible worlds, you'll prime all your senses from the first moment the two of you come together.
Nigella Lawson is a judge on and a producer of ABC’s primetime cooking competition show, The Taste. She shares why she champions home cooking, what she likes about blind tasting, and more about the show’s “shouty” boys.
At 17, Nigella Lawson fell in love -- with Italy. The love affair turned out to be more than a just another teen romance. Decades later, the author of Nigellissima shares her stories about the country and its food.
The tomato is one of those foods that many countries have appropriated; China, Italy and Mexico all boast about their tomatoes. But is there really a perfect tomato? Reporter Arthur Allen set out to find out in Ripe: The Search for the Perfect Tomato.
The Southern biscuit is a separating-the-men-from-the-boys achievement. Nathalie Dupree, one of the queens of Southern cooking and co-author of Mastering the Art of Southern Cooking, shares her secrets.
Have you ever wondered where chefs eat when they aren’t in their own kitchen? From cheap to expensive, from breakfast to late night, from neighborhood joints to one-of-a-kind restaurants, Where Chefs Eat by Joe Warwick lists more than 2,500 places from 400 chefs around the world.
After a promotional photoshoot for ABC's primetime cooking show The Taste, Nigella Lawson blogged about a minor spat with the program's marketing department, in which she refused to allow her body shape to be altered in post-production.
Dear Lynne, My wife and I are in the process of buying half of a cow, and it's some great beef. The people who process it are quite flexible, but I don't know the language to advise them with.
