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The Ten
10 Exotic Salts
Fun, fancy versions of the kitchen staple. (By Roxanne Webber)
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Feature
Harold McGee Speaks
Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s... (By Harold McGee)
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Feature
The Secret Ingredient Every Chef Uses
Where to get the best, and how to use them. (By Jessica Battilana)
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Supertaster
New Species of Cracker Discovered!
This week’s mission: ritzy granola and crunchy focaccia sticks. (By James Norton)
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Supertaster
Make Your Own Chinese Takeout
This week’s mission: Chinese chicken kits, and a breakfast croissant with apples and hash browns. (By James Norton)
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The Ten
The New Kitchen Staples
Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status. (By Steven Jenkins)
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The Ten
Things to Do with Stale Bread
Ten uses for an old loaf of bread, from thickening gazpacho to soaking up the Grand Marnier in grown-up French toast (By Aida Mollenkamp and Regan Burns)
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Q&A
Experiments with Ham Powder
Lark’s Johnathan Sundstrom wins James Beard and gets edgy. (By Nicole Davis)
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Shelf Life
A World of Sours
Memories of Philippine Kitchens explores the many flavors of the Philippines. (By Sara Dickerman)
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Feature
Emergency Entertaining
Entertain in an instant with these 12 staples. (By Ari Weinzweig)
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The Ten
10 Little Luxuries
Because small splurges can bring big happiness. (By Roxanne Webber)
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Feature
Winter 2008 Gift Guide
There’s never been a better time to give.
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Feature
Summer 2009 Cookbook Gift Guide
Because cookbooks are easy to wrap and fun to give. (By Roxanne Webber)
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Feature
Mixto Is for Losers
With flavors that vary widely from bright and citrusy to aged and smoky, tequila is fun to taste-test, to discover which you like best. But there are a few things you should know before you get started. (By Amy Keyishian)
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Feature
Summer 2007 Gift Guide
Everyone loves a giver. (By Michele Foley)
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