Stories

• An intimate conversation with Madhur Jaffrey, inspirational icon of Indian cooking

• The Way We Eat Now: technology, trends, and our global appetite

• Food Waste and Trash Cooking Collection

• Second life for faded food: reducing food waste with chef Abra Berens

• France has a complex relationship with le doggie bag

• Yogurt maker Homa Dashtaki shows dedication and respect for whey

• Going green with reusable wraps, storage bags and other kitchen tools

• Dry: three mocktail recipes for flavorful concoctions without the booze

• Beyond breakfast: cooking and baking with maple syrup

• Chef David McMillan on substance use, sobriety and support in the restaurant industry