Stories

In Iran the preparation of rice is an art form. Louisa Shafia, author of The New Persian Kitchen, explains the different approach to cooking rice.
Chris Tidmarsh and Jan Pilarski co-founded Green Bridge Growers, an urban farming venture in South Bend, Indiana, that provides skill-matched employment for young adults on the autism spectrum.
When to use marinades versus dry rubs, how not to catch skewers on fire and why grilling times should be used only as a guide. Follow Lynne's 10-step grilling primer to avoid misadventure.
Flavorful meat is the first step to a great hamburger.
Eric Prince, a research fisheries biologist, says areas of the ocean with very little oxygen are endangering our most important food fish.
Donna Hay, author of Fresh and Light, is Australia's one-woman food, publishing and lifestyle powerhouse. Her design sense influences food publications worldwide.
In her cooking classes at Purple Kale Kitchenworks in Brooklyn, New York, chef Ronna Welsh teaches sustainable and creative ways of wasting less.
After ABC anchor Dan Harris had a panic attack on live national TV in front of 5 million people, he turned to meditation. The author of 10% Happier discovered meditation might help you eat less and enjoy your food more.
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.
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.