Culture What Ever Happened to the Bread Machine? In the ’90s, 25 million Americans had bread machines. Today, they’re starting to come back. Back before at-home sous vide machines and … Story: Tatiana Bautista
Culture Cracking the Code of the French Omelet Why is one of the simplest French dishes also one of the hardest to nail down? One recent weeknight, I cooked something … Story: Willy Blackmore
Culture From Green Zebras to Black Brandywines Explore the red, orange, yellow, and green world of knobby, misshapen heirloom tomatoes. They're delicious—trust us. Story: Andrea Strong
Culture Defending the Uncanny Valley of Fake Meats Why have imitation meats fallen so thoroughly and unfairly out of favor with modern vegetarians? Late one evening recently, I found myself … Story: Rachel Sugar
Culture 11 Years of Peanut Butter and Jelly Sandwiches If your childhood lunchtime routine isn’t broken, then why should you fix it? At age seven, when I started at my new … Story: Priya Krishna
Culture Jon Shook Loves His Butter Wheel Everybody with a kitchen has a decent knife, a cutting board or two, and some mixing bowls. In our column Surprisingly Useful, … Story: Anna Hezel
Culture It Smelled Like Summer Garbage. I Was in Love. “Rotten” might be a fair descriptor. “August garbage pile” is not too far off either. But pungent and flavor-packed fermented shrimp paste, used … Story: Mari Uyehara
Culture The Summer of Halo Top An insurgent ice cream company pitches 240 calories a pint, and one-thirteenth the amount of sugar of traditional brands. And it tastes … Story: Garrett Snyder
Culture TASTE Party A La Mode Earlier this week we celebrated summer in the only way we know how—with pie, ice cream, frozen cocktails, and gathering a bunch … Story: TASTE
Culture A Sermon on Smoke “You don’t see the spaghetti people doing this,” says competition barbecue boss and pit educator Mike Mills of the passion of his … Story: Robert F. Moss
Culture Let’s Call It Assimilation Food What happens when immigrants have to adapt to cooking in a new home? A new cuisine, forged from sensory memories and new … Story: Soleil Ho
Culture It’s About Time You Bought a Digital Scale For home cooks, particularly bakers, chucking the spoons and measuring cups for a digital scale opens up a new world of more … Story: Daniela Galarza
Culture The Settlement Cookbook: 116 Years and 40 Editions Later Originally written as a pamphlet for young immigrant women, The Settlement Cookbook’s many editions have defined and documented the story of Jewish … Story: Layla Schlack
Culture The Fake Rolex of Canned Foods San Marzano tomatoes are prized for their balanced flavor and distinct tomato-iness. Yet as home cooks become more and more enchanted with … Story: Mari Uyehara
Culture Peter Cho Loves His X-Acto Knife Everybody with a kitchen has a decent knife, a cutting board or two, and some mixing bowls. In our column Surprisingly Useful, … Story: Anna Hezel
Culture The Meat Raffle Every small town has its share of community fund-raisers, but in Western New York, it’s all about the meat raffle. Hundreds of … Story: Dan Higgins
Culture Breaking In Candy Is Magic Crack open any cookbook and you are confronted with a dizzying collection of recipes. If you are actually going to make something … Story: Rosie Schaap
Culture Fermentation 2.0 Ambitious chefs and home cooks alike are pickling sweet corn, crab apples, fish bones, and basically anything they want. I remember the … Story: Matt Gross
Culture Books for Better Outdoor Cooking Nine of the best books out there for grilling, and smoking, and everything in between. Outdoor cooking can mean a lot of … Story: Anna Hezel
Culture Molly Yeh Loves Her Pastry-Cutting Accordion Everybody with a kitchen has a decent knife, a cutting board or two, and some mixing bowls. In a new column called Surprisingly Useful, we’re … Story: Anna Hezel
Culture What’s Up, Michael Bao Huynh? The legend of Michael Bao grows with the shaking beef taco. As the Vietnam War was just building steam, a cook walked … Story: Calvin Godfrey
