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.
Kraut, beets, mustard, pepper, and pickles aren’t ingredients you typically find in a cocktail. Unless you happen to be drinking Der Schmutzige, created by bartender Scott Beskow to complement the Austrian food served at Grünauer restaurant in Kansas City, Mo.
Twenty years ago, when the only green herb in a British supermarket was parsley, Jekka McVicar started selling herbs from her back yard. Now she has the largest herb collection in the U.K., and she and her nursery are institutions.
The foot: This part of a beast’s anatomy has been snubbed far, far too long. British food writer Hazelann Williams is working on its comeback. She blogged about this sole food recently on the Guardian’s website.
Complete with flowered tablecloths and old-time aprons, Back in the Day Bakery in Savannah, Ga., is a throwback to the imagined comfort zone of 1940s and '50s, when baking from scratch was a badge of honor. Owners Cheryl and Griffith Day are the authors of The Back in the Day Bakery Cookbook.
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.
Anne Applebaum has a special place in her life for Poland. As a journalist and historian, Anne covered the end of communist rule and revived a ruined manor house with her husband to create a new home in the country for her family.
