Stories

John Gorham's Toro Bravo is an unflinching memoir of family dysfunction and upheaval -- and the restaurant community that saved him.
Daniel Klein and Mirra Fine of The Perennial Plate traveled to Mexico, where they met a woman who has been farming cacao in the jungle for 50 years.
Lynne shares a recipe for pasta with fall-apart chicken in a brothy tomato sauce.
Cheese balls date back at least to Thomas Jefferson. They've been socially acceptable, then not, now are again, thanks in part to Amy Sedaris and other authors.
Andy Ricker, author of Pok Pok, says each of Thailand's regions has distinct culinary traditions.
Portland, Ore., chef Jenn Louis shares her winter salad inspiration.
You may know Col. Chris Hadfield best for his zero-gravity rendition of David Bowie's "Space Oddity" that went viral last year, but he has a few other accomplishments.
Tell an Italian that you are going to create hams in Iowa equal to the famous prosciutto di Parma and they might fall to the floor laughing. But after moving to Iowa from Italy, that's what Herb Eckhouse and his wife, Kathy, did with their La Quercia hams.
One key to success is cooking seasonings or pan sauces without the shrimp in the pan.
Lynne shares some simple guidelines for giving and receiving toasts.
You can do so much with fresh mozzarella.
Try wrapping your box grater in plastic wrap. Or just use a food processor.
The fat in milk is calculated by weight using the metric system.
Lynne explains the three simple rules of freezing food: freeze cool, freeze fast and freeze airtight.
When it comes to recipes, the picture is the lure, but not always the promise.
Whether you are marinating fish or fruit, Lynne shares the basics.
Katie Workman, author of The Mom 100 Cookbook, shares tips for coping with picky eaters.
Food historian Rachel Laudan has a slightly different take on the usual food histories that we read about. She looks at how technology has shaped what we eat now and what we've eaten for the past 20,000 years. She is the author of Cuisine and Empire.
Rene Redzepi made three changes at his restaurant, Noma, to improve the working environment: He moved back the open hour, closed the banquet room and added music in the kitchen.
Food stylist Lisa Heathcote takes us into the real kitchen of Downton Abbey. "We never do props because prop food looks like prop food," she says.
Michael Anthony, co-author of The Gramercy Tavern Cookbook, shares three tips for the home cook.
When a dish is built on great broth, bouillon cubes waste your time and money.
As a starter set for a budding chef, try two knives every chef begins with -- a 3 1/2- to 4-inch paring or utility knife, and a 7 to 8-inch chef's knife.
Save money but eat well with chuck steak, the cut of big flavors and some tenderness.
“Off the boil,” the ideal brewing temperature for all coffees except espresso, is 195ºF to 205ºF.