Stories

It is the time of year to step up and give a nod to parents of every stripe. We want to hear your family tales and cook the recipes that link you to your family table.
Chef April Bloomfield explains the difference between a sous chef and a stage, and why she sometimes refers to herself as a cook.
Some of the most noted jazz and blues artists performed on the chitlin' circuit, or at even smaller juke joints in the woods. Frederick Douglass Opie, professor of history and foodways at Babson College, explains the connection between Southern food and music on the chitlin' circuit.
Simple table salt can be transformative on food -- imagine unsalted potato chips or french fries. Paul Breslin, a professor who researches taste perception, explains how salt affects the taste of food.
With every new health report and every new must-try recipe, there is another cooking oil conundrum. Some have a high smoke point, while others form potentially unhealthy compounds in the presence of heat. Ellie Krieger, author of Weeknight Wonders, explains how to use five types of oil.
The Perennial Plate's Daniel Klein and Mirra Fine traveled to Stellenbosch, South Africa, where they learned about biodynamic farming and winemaking from Johan Reyneke of Reyneke Organic Wines.
Michael Ruhlman, author of Egg, writes: “In the kitchen, the egg is ultimately neither ingredient nor finished dish, but rather a singularity with a thousand ends.”
"The happiest people in the world interact about 7 hours a day," says Dan Buettner, author of Thrive. "They don't just wake up in the morning and schedule 7 hours of interaction.
When Justin Horner, a graphic designer living in Portland, Ore., had car trouble three times in one year, he was" disgusted with the way people didn’t bother to help." Until finally, someone did.
Psychologist Veronica Tonay, author of The Creative Dreamer, says if you dream about eating an apple pie at night, you'll be less hungry when you wake up.
"There is a special energy to Sicily during Easter, particularly during Holy Week," says Dana Bowen, who traveled to Sicily for Easter in 2010.
Know that tiny fish like these go bad very quickly. If an anchovy is really fresh it's silvery -- if it's blue or dark it's not.
A pan sauce takes maybe five minutes, and it's an easy and sexy finish to anything you oven or pan roast. Rarely is there a lot of pan sauce, but what you create can be so intense you won't want more than a spoonful over your dish.
While digging through 3 1/2 metric tons of pottery stored in a Greek museum, Julie Hruby, assistant professor of classics at Dartmouth College, made an interesting culinary discovery: unusual cookware from around 1200 B.C. that was used in the Mycenaean palace.
Ivan Orkin, author of Ivan Ramen, is on a quest to get people to understand the art of the slurp. Each of ramen's nine exacting components comes together in your mouth when you slurp it up.
David Rosengarten visited Pantelleria, Italy, or "caper heaven." He explains the difference between caper buds and berries and debunks a caper food myth that just won't go away.
"There's something for me so glorious about the connectivity of what we eat," says James Oseland, editor of the compilation A Fork in the Road. He shares three stories about food that surprised him.
Beer, bacon-wrapped hot dogs, teriyaki bowls and Tostilocos are just a few of the foods that have bounced back and forth across Mexico's borders. Gustavo Arellano, author of Taco USA, explains the multiculturalism behind Mexican cuisine.
On tour with the L.A. Theatre Works production of The Graduate, actor and writer Matthew Arkin has been checking out all the places across the country that Jane and Michael Stern of Roadfood.com rave about.
White tea, the lightest of all tea, is exploding in popularity. But it's also steeped in controversy. TeaSource's Bill Waddington weighs in.
"If you think about cooking as a language," says chef Daniel Patterson of San Francisco's Coi restaurant, "vegetables give you a lot more vocabulary than if you're just cooking with meat." But at his restaurant, it's a well-cooked piece of meat that really anchors
Hoby Wedler hosts an unusual wine tasting at Francis Ford Coppola Winery where participants are blindfolded. "You're really focusing just on the wine and not on the visual cues," Wedler says.
Writer Sam Brasch says preparing cactus is no harder than peeling a cucumber … after you get the spines off.
Build your bread around your life instead of building your life around making bread.
Chef Darina Allen, author of 30 Years at Ballymaloe, says “there is so much more” to Irish food than corned beef, cabbage and soda bread.