Stories

David Rosengarten of The Rosengarten Report shares three custom coatings for frying seafood.
In the TV series Jamie Oliver's Food Revolution, Jamie Oliver set out to change how the entire city of Huntington, West Virginia, ate. Journalists Jane Black and Brent Cunningham wondered about the show's aftermath.
Jim Gaffigan is a comedian who loves to eat -- except for vegetables. "Generally I'm not a fan," he says. Food figures large in his latest book, Food: A Love Story.
When authorities arrive at Thai Park, an illegal Asian street food market in Berlin, the whole market pretends to be having a picnic. "Just a couple hundred best friends hanging out with their bikes, dogs, kids and food," says independent producer Ryan Kailath.
Andrea Slonecker, author of Pretzel Making at Home, says when it comes to the invention of the pretzel, "we don't know really what's true." She shares the pretzel's origin story and how to make the iconic snack at home.
Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”
Dana Cowin, editor in chief of Food & Wine, explains the magazine's top five selections for "Most Innovative Women in Food & Drink."
Chef Margarita Carrillo Arronte, author of Mexico: The Cookbook, explains why in Mexico "men were not welcome in the kitchen many years ago."
A first-rate soup is easy to make with a good stock. But can a stock you buy at the grocery store equal -- or even surpass -- homemade stock?
"It's sort of a funny thing for me to say as a restaurant chef, but my advice to my sons and to everyone is to cook at home at least most of the time," says chef Cal Peternell, author of Twelve Recipes.
Dry your own mushrooms, which will keep for 6-8 months.
Chef Cal Peternell, author of Twelve Recipes, lists three tools you don't need in your kitchen. "There are a few things that just puzzle me," he says.
Rowland Archer from Wake Forest, North Carolina, challenges Lynne to make a dish from fresh blueberries, canned white albacore tuna, leftover cooked angel hair pasta, fresh tomatoes and rind from Parmigiano-Reggiano cheese.
Earthy-tasting vegetables like rutabaga and turnips sweeten with roasting, especially if you mix them up with sweet potatoes and onions.
"Bones, to a chef, are the gold of an animal," says Rachael Mamane, founder of Brooklyn Bouillon. "It's what makes a beautiful foundation for our cooking."
"The way that sourdough starter might leaven bread, a ginger bug can give homemade sodas their fizz and their bubbles," says Jennifer McGruther, author of The Nourished Kitchen.
Jane and Michael Stern of Roadfood.com traveled around Quebec trying to find an answer to the question: Is there such a thing as good poutine?
"The most delicious things that we make are often things that are grown in and around our world. It's not necessarily fancy or hard to get; it's just a question of sourcing it," says chef Mario Batali, co-author of America Farm to Table.
Cider was the most popular beverage for early Americans -- John Adams drank a tankard nearly every day, says Amy Traverso, author of The Apple Lover's Cookbook. "[It] was part of our culture that we lost and really forgot about."
Four fall recipes that only have a few steps -- you put them in the oven, and go on to the next thing.
Tricia Michaelis from Dickinson, North Dakota, challenges Lynne to make a dish from asparagus, lemon, boneless chicken breasts, carrots and raspberry preserves.
When Von Diaz ended up with her grandmother's 1964 copy of the Puerto Rican classic Cocina Criolla, she decided to explore the recipes -- with her mother and grandmother at her side.
Chef Dan Barber, author of The Third Plate, says we need a food system that is both delicious and sustainable. "It's about the system that supports a whole ecology," he says.
Faith Durand, executive editor of The Kitchn and co-author of The Kitchn Cookbook, shares nine ways to use your slow cooker -- minus the meat.
Whether you are starting out or starting over with your cookware and cutlery, you’ll want to consider investing in these eight items.