Culture The 10th Anniversary of the Kale Salad as We Know It How a humble Italian braising green became an American reinvention story. In the year of our lord 2016, McDonald’s, America’s most popular … Story: Mari Uyehara
Culture The Kosher Salt Question Prized for its purity and flaky texture, kosher salt has been a home-cooking standard for decades. But the two major brands, Diamond … Story: Mari Uyehara
Culture Carbonara, Always Controversial Books call for a simple combination of eggs, cured pork, and grated cheese. It’s not that simple. Some years ago, I was … Story: Mari Uyehara
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 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 What Is a Flat White, Exactly? Nobody Knows. It’s not a cappuccino, latte, mocha, or cortado. But the story of the popular coffee drink goes well beyond a name. Several … Story: Mari Uyehara
Cooking Eat More Vegetables. To Get There? Make Better Salad Dressing. Making good salad dressing is one great balancing act. Fat and acid must align. Add too much and everything goes limp. Add … Story: Mari Uyehara
