Baker, entrepreneur and James Beard award-winning cook Mark Furstenberg is preparing to open Bread Furst, a neighborhood bakery located in northwest Washington, D.C. "Seventy-five-year-old people don’t generally start businesses," he says.
Synesthesia causes some people to pair senses -- like Michael, who tastes shapes. Research neurologist Dr. Richard Cytowic says "all of us are synesthetic, but we're not aware of it."
When you are cooking, you probably don’t think twice about adding a dash of salt. But what about a little star anise or a few Sichuan peppercorns?
An excerpt from The Meat Racket by Christopher Leonard.
When it comes to pairing wine with charcuterie, wine expert Joshua Wesson says to select white and rose wines that are fizzy and low in alcohol.
Big companies such as Tyson Foods have 'chickenized' the meat business, according to Christopher Leonard, author of The Meat Racket.
Adrienne Lo and Abraham Conlon of Chicago's Fat Rice cook the food of Macau, a cuisine that blends many cultures. The food from the former Portuguese colony is disappearing -- and they hope to help preserve it.
Certain soups -- like gumbo, pot liquor and artichoke soups -- really sing of where they are from, according to Jane and Michael Stern of
"When I think about farmers, I think of these bucolic people growing family farms, fruits and vegetables with a few cattle," says Marion Nestle, a professor at New York University. "That's not who benefits from the farm bill."
A brief history of Sweethearts, the iconic candy manufactured by Necco. Plus, the list of which sayings are in and out for 2014.
Some purists believe olive oil doesn’t belong in cuisines where olives never existed -- in your kitchen, it’s your call.
Sam Chapple-Sokol defines culinary diplomacy as "the use of food in cuisine as an instrument to create cross-cultural understanding in the hopes of improving interactions in cooperation.
An Italian would never pair angel hair pasta with a chunky meat sauce, nor would one cover tortellini in Alfredo sauce. And an Italian would never, ever use a spoon to eat pasta -- unless that pasta is in soup.
"If it's all about only heat, what's the point?" food writer David Rosengarten asks about hot sauce. "Is it a macho game? Is it a bar game? Or, is it something that really tastes good on your food?"
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.