Winter Cabin Fever

Easy, hearty meals for your next ski getaway.

Easter Made Easy

Freshen up the holiday menu with planked salmon.

Who's Been Eating My Porridge?

How to raid your housemates' stash, and bust them tactfully when they raid yours.

Emergency Entertaining

Entertain in an instant with these 12 staples.

Stinky to Mild

How to build a cheese plate.

Whole Grains with Flavor

Or a grain of barley, or couscous, or anything whole and wholesome.

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

On the Hunt for Wild Yeast

Chatting with home fermentation expert Sandor Ellix Katz.

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008.

Of Jamón and Birch Wine

A week’s worth of eating in Spain, at Madrid Fusión 2008.

His Knife Has Got Your Back

Butchers can do all kinds of things for you— just ask.

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

Dinner Parties on the (Ultra) Cheap

Three multicourse bashes for eight.

Michael Ruhlman's So Rational

He’s got a new book and a message to Americans: Get a cooking scale and some sharp knives.

My Bubbe, Your Bubbe

One Jewish grandmother dispenses Hanukkah recipes and wisdom.