Stories

In a series of video interviews, the world-renowned chef discusses an array of topics related to Nordic food culture and The Nordic Baking Book.

The Splendid Table shares some of our site's most popular international sauce recipes; they'll bring new flavors to your table as you explore their use of unique chilies, spices, sweeteners and acids.

Dianna Daoheung is the executive chef and head baker at Black Seed Bagels in New York. She talks with Francis Lam about the history of bagels and stylistically different they can be.

Next to cornbread, there is probably no American bread that inspires more passion than biscuits. Erika Council is unimpressed with all the pomp around making biscuits, but that’s not to say she doesn’t take them very seriously.

Magnus Nilsson's new The Nordic Baking Book isn’t just a cookbook for bakers; it's a dive into what the breads of a region say about the history, climate, and economics of a place.

We can’t think of a cuisine that puts its bread more front and center than the food of Ethiopia, where meals are served on a bread called injera as the plate. Francis Lam visited Romeo Rogalli at his restaurant Awash to learn how to make it at home.

America's Test Kitchen editor Tucker Shaw is obsessed with the classic American sandwich bread. Sally Swift talked with him about the beauty of making white bread at home and got his amazingly simple recipe.

The beautiful color in curry dishes comes from curry paste, a flavor bomb of spices and aromatics. Francis Lam gets a lesson on making homemade curry paste from Hong Thaimee, chef of Thaimee Table in New York and author of True Thai: Real Flavors for Every Table.

Bangkok, Thailand’s capital city, is home to 15 million people. It has a vibrant culture that is largely focused on food. Leela Punyaratabandhu gives us a personal perspective on the food of the city, everything from regular home food to dishes created for royalty.

Jack Bishop, from America's Test Kitchen, explains what to look for in a good coconut milk and gives us a list of recommendations for use in our own kitchens.