Stories

Moonshine, a spirit with a deep connection to the history of United States, is seeing a recent boom in popularity. John Schlimm is the author of Moonshine, a book that is part history lesson and part recipe book for moonshine cocktails and infusions. Digital Producer Chip Walton talked with Schlimm about his boozy research and wrangled some of his favorite 'shine cocktails.

Chef David Nayfeld's restaurant Che Fico, in San Francisco, is an Italian restaurant with a focus on the food of the Roman ghetto. He's also a good friend of Francis Lam. The two step into the kitchen to learn how Nayfeld's family makes stuffed potato pancakes and discuss the Jewish roots of Roman food.

Wine writer and expert Peter Liem says Champagne is a drink that should be enjoyed 12 months of the year - not just during the holidays. He talks with Melissa Clark about how versatile it can be, and why you don’t need special glasses for it.

If cookbooks, blogs and cookware retailers are correct, air fryers are the next big thing in countertop cooking. America's Test Kitchen tested and reviewed many air fryers to see how they performed, and found they may not be worth the hype.

Nik Sharma is a cookbook author, photographer and chef in training who embraces global flavors in his food. His mashup of culinary influences includes delicious connections he's between the foods of his native India, and those of his husband's homeland, the American South.

We go into the kitchen with Kristen Miglore, author of Food52 Genius Desserts, to learn how to make a decadent chocolate mousse using Greek yogurt, and phenomenal chocolate chip cookies that everyone will enjoy.

Thousands of years ago, eating a pumpkin - if you could even get it open! - could have killed you. If nothing else, they tasted absolutely horrible. Anthropologist Logan Kistler explains how pumpkins evolved to become one of the most popular ingredients for holiday cooking and baking.