Beer, bacon-wrapped hot dogs, teriyaki bowls and Tostilocos are just a few of the foods that have bounced back and forth across Mexico's borders. Gustavo Arellano, author of Taco USA, explains the multiculturalism behind Mexican cuisine.
On tour with the L.A. Theatre Works production of The Graduate, actor and writer Matthew Arkin has been checking out all the places across the country that Jane and Michael Stern of rave about.
White tea, the lightest of all tea, is exploding in popularity. But it's also steeped in controversy. TeaSource's Bill Waddington weighs in.
"If you think about cooking as a language," says chef Daniel Patterson of San Francisco's Coi restaurant, "vegetables give you a lot more vocabulary than if you're just cooking with meat." But at his restaurant, it's a well-cooked piece of meat that really anchors
Hoby Wedler hosts an unusual wine tasting at Francis Ford Coppola Winery where participants are blindfolded. "You're really focusing just on the wine and not on the visual cues," Wedler says.
Writer Sam Brasch says preparing cactus is no harder than peeling a cucumber … after you get the spines off.
Build your bread around your life instead of building your life around making bread.
Chef Darina Allen, author of 30 Years at Ballymaloe, says “there is so much more” to Irish food than corned beef, cabbage and soda bread.
You baked your first apple pie and ended up with applesauce running out from between two soggy crusts. This won't happen again because the fix is simple: Know which kind of apple to buy and success is yours.
"Xi'an cuisine is actually not very well known, even in China," says Jason Wang, whose father founded Xi'an Famous Foods in New York. The restaurant's signature dishes include liangpi “cold skin” noodles, lamb pao mo soup and wide, hand-pulled biang biang noodles.
The secret to saving time when it comes to making bread? "You mix it once, store it with the right hydration and you can bake it over 2 weeks," says Jeff Hertzberg, co-author of The New Artisan Bread in Five Minutes a Day.
Jeremy Bailenson, founding director of Stanford University's Virtual Human Interaction Lab, is studying whether the experience of being a virtual cow will make people feel more empathy.
"This small story about a group of Capitol Hill vegetarians trying to get better options in the place that they go to work every day is evidence of everything that is wrong with Washington," says reporter Marin Cogan.
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.