The picnics Jen Stevenson attends are more elaborate than just a blanket and a basket of food. Stevenson's picnics involve pre-bottled cocktails, dishes assembled al fresco and dessert displays on wheels. She is co-author of The Picnic and a member of The Portland Picnic Society.
While doing research for his book Pig Tales, author Barry Estabrook visited a farmer in Iowa who raised 150,000 pigs a year. What he saw at this factory farm -- which is the way 97 percent of pigs in the U.S. are raised -- is a far cry from Old MacDonald's.
This month, we're giving away a commercial-strength juicer from Champion. Its 1/3-horsepower motor and stainless steel blades can make juices, sauces, baby foods, nut butters, ice cream, sherbets and fruit smoothies. It retails for $295.
For the Netflix series Chef's Table, filmmaker David Gelb followed six chefs from around the world. The chefs have "courage, relentlessness and a purity of vision that they refuse to compromise," Gelb says.
In 2013 Tara Whitsitt converted a school bus into the fermentation lab and workspace Fermentation on Wheels. Since then, she has traveled more than 12,000 miles across the country teaching fermentation workshops from her bus.
Diana Henry, author of A Bird in the Hand, shares four ideas for cooking chicken. "People say, 'It's a bland food,' but I prefer to think of it as an accessible food that will take on lots of flavors," she says.
Maureen Abood, author of Rose Water and Orange Blossoms, shares seven foods that are Lebanese. One of those is kibbeh, which is specially ground beef or lamb that can "be shaped, stuffed, fried, poached, baked or eaten raw," she says.
James Wannerton has a neurological condition called "lexical-gustatory synesthesia" that allows him to taste sound. To better explain his condition he mapped out the entire London Underground with stations and their corresponding flavors.
Sheet pans are an underrated kitchen tool that can be used to cook everything from appetizers to dessert -- with minimal cleanup. "[Sheet pans are] wonderful for their simple and relatively hands-off approach," says Molly Gilbert, author of Sheet Pan Suppers.
"To me, the egg is kind of the perfect food," chef Andy Ricker says. "You don't have to do much to it; it's very versatile. You can make it into a lot of different shapes and textures." We couldn’t agree more.
It takes 1 gallon of water to grow a single almond, according to Tom Philpott, food and agriculture correspondent for Mother Jones and author of "California Goes Nuts." Eighty percent of the world's almonds are grown in California, which is experiencing a severe drought.
The monastery of Notre Dame des Prairies is home to a small group of Trappist monks who are the keepers of a traditional recipe for Fromage de La Trappe. These days it is made by just one man, who says the future of the cheese is uncertain.
Chef Sarah Copeland, author of Feast and food director at Real Simple, enjoys a good steak. But after meeting her husband, who is a vegetarian, she began to gravitate toward vegetables. Now she eats vegetarian 90 percent of the time.