Stories

Cooking Vietnamese food means working with a very specific set of ingredients to create those common fresh, sweet, tart and spicy flavors we all know and love.
An espresso machine is a fairly large investment for your home, even for the most serious of coffee lovers. Lisa McManus of Cook's Illustrated shares the results of a recent test of several different brands and styles of machines.
Francis Lam and Adam Rapoport discuss editing cookbooks, entertaining friends at home, living and eating with Chrissy Teigen, and a bit of football.
Chef Edouardo Jordan takes Southern food to a new level, highlighting Southern ingredients and tradition at his Seattle restaurant, Junebaby.
When you think of barbecued pork, you likely think of a shoulder, butt, or ribs smoking low and slow for hours on end. But America's Test Kitchen recently uncovered the joy of a cut rarely used for barbecue -- fresh ham.
It may surprise you to find that the South has most of the fastest-growing immigrant communities in America. However, some of these communities are less visible than others.
In the 1960s and 1970s, some West Coast hippies left the cities and headed for the country; they were looking to reconnect with the land and an agrarian lifestyle. Many of them ended up farming in Tennessee. Food writer and Southern historian John T.
Burmesian restaurateur Desmond Tan and food writer Kate Leahy have released a new Burmese cookbook, Burma Superstar, named after Desmond’s Bay Area restaurant. Our contributor Melissa Clark talked with Desmond and Kate about what makes Burmese food unique.
Ole Mouritsen is a food scientist and the author of Mouthfeel: How Texture Makes Taste. He talked with our contributor Russ Parsons about the importance of mouthfeel, and how he analyzes our response to and physiological interaction with food.
The staff at America's Test Kitchen loves nothing more than to debunk long-accepted food myths along their quest to recipe perfection.
Learn about the Scandivanian idea of hygge and how this concept of coziness influences the region's food with Copenhagen chef and writer Trine Hahnemann, author of Scandinavian Comfort Food.
When it comes to vegetarian cooking, The Washington Post food editor Joe Yonan says these seminal books still inspire him -- and other home chefs -- today.
Famed food historian and educator Jessica Harris talks about her early career and the joy of being in the kitchen with Maya Angelou in her new memoir, My Soul Looks Back.
When he passed away in 2004, the late great musician Ray Charles left us with a wonderful catalog of his music. But he left something else as well; he endowed a chair at the historically black Dillard University in New Orleans.
America’s favorite snack food – popcorn – has found a new favorite package, and America's Test Kitchen has its own clear favorite.
Top Chef favorite and restaurateur Dale Talde shares his favorite three go-to dishes with The Splendid Table including a recipe for his King Crab Fried Rice.
Chef Mads Refslund and forager Tama Matsuoka Wong fight the global problem of food waste by promoting "trash cooking."
Tucker Shaw from Cook's Science serves up a glamorous history lesson on the origins of fettuccine Alfredo in the U.S. and shares the process for perfecting the dish at home.
How do you cook with – and perfect dishes including – an ingredient that is not legal everywhere? Managing producer Sally Swift talks with Dan Souza, executive editor of Cook’s Science, about cooking with cannabis.
Cookbook author Samin Nosrat taught cooking for years. In fact, Michael Pollan credits her for teaching him how to cook. Her teaching revolves around a ridiculously simple idea, that to be a great cook, all you need to know is how to control four things: salt, fat, acid, and heat.
In his career as a writer, editor and critic Tom Scocca has sharpened his sword on lazy media and skewered hypocritical politicians. But what he says might be his most important journalistic work came when he took it to recipe writers.
Paula Wolfert is a one of the world’s most influential food explorers and cookbook writers. She’s most famous for breaking open the world of Mediterranean flavors in America.