Stories

J. Kenji Lopez-Alt has nine rules to follow to get your pan-seared steak to maximum juiciness.
Cara Nicoletti, author of Voracious, cooked her way through dishes from her favorite novels. "Cooking the meals that [the characters] ate always felt like a natural way to be closer to them and make them feel more real," she says.
Though the pawpaw grows wild in 26 states, the fruit remains a mystery to many Americans. Andrew Moore, author of Pawpaw, says that wasn't always the case.
"I really don't eat another tomato between my last one picked in say September and the first one picked in June unless they're canned, sun-dried or preserved in some way," says Craig LeHoullier, author of Epic Tomatoes.
"Design decisions can affect relationships and can affect the whole atmosphere in your house," says Gabrielle Stanley Blair, author of Design Mom and the blog of the same name.
"In the smallest homes we’ve lived in, the kitchen table is where eating, crafting, and heart-to-heart talks happened," writes Gabrielle Stanley Blair in this excerpt from Design Mom.
"There are lots of uses for tofu in sweets," says Nicole Bermensolo, author of Kyotofu.
Whether you grow your own tomatoes or buy them from the market, they can inspire many late-summer meals. Here are 21 ideas to get you going.
As we observe our 20th year as a radio show, we'll be celebrating Oct. 22 at the Fitzgerald Theater in St. Paul, Minnesota.
Chef Daniel Patterson makes a strong case against using tongs in the kitchen. "There is nothing that is better suited to toss a salad than your hands," he says.
"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam, author of Senegal. "It's the way you treat the guest."
"My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy." As Altman's mother grows older, Altman is finding it difficult to get her to eat.
From photographing Mario Batali with a necklace of sausages to Marcus Samuelsson wearing a turban of smoked salmon, Melanie Dunea has an unusual approach to capturing chefs on film.
Good and Cheap: Eat Well on $4/Day started as Leanne Brown's thesis project for her master's in food studies at New York University. "$4 a day means something really specific," Brown says.
Cathy Erway, author of The Food of Taiwan, shares the distinctive tastes of Taiwanese cuisine.
"Somebody who wants to learn how to differentiate and appreciate different wines -- they say that anybody can learn how to do that," says Wendy Suzuki, author of Healthy Brain, Happy Life. "You may not become a master sommelier, but you can learn."
For the project "To Live and Dine in L.A.," Josh Kun combed through the Los Angeles Public Library's collection of 9,000 menus dating back to 1875. The resulting book and exhibit show the transformation of the city's restaurant culture.
Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet.
In Pasta by Hand, Jenn Louis defines dumplings as "handcrafted nubs of dough that are poached, simmered, baked or sauteed." Louis, chef at Lincoln Restaurant in Portland, Oregon, says Italy's dumplings vary by region.
Douglas Quint and his partner, Bryan Petroff, started the Big Gay Ice Cream Truck in 2009. Since then, it has morphed into two stores and a book, Big Gay Ice Cream.
Keith Wilson is the curator of the exhibit "Ancient Chinese Jades and Bronzes" at the Smithsonian's Freer Gallery of Art in Washington, D.C. The exhibit includes a variety of Chinese wine vessels from the period between 1200 and 1000 B.C.E. that were used for ceremonial banquets.
A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.
"The most delicious things that we make are often things that are grown in and around our world," says chef Mario Batali, a champion of eating local. One of the best places to find local produce? A farmers market.
There's a chance you're overwhelmed by some of what's arriving in your CSA boxes. At the very least, you might need some fresh ideas. Here, let us help you with that.
Genetically modified organisms (GMOs) are a contentious issue, and Mark Lynas has been on both sides of the debate. He is the author of "How I Got Converted to G.M.O. Food."