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
Cooking Vichyssoise: Potatoes, Cream, Cold A cheap soup, with ritzy New York City roots. Hands down, the most refreshing way to eat a potato—assuming vodka from the … Story: Mary-Frances Heck
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
Cooking Chicken and Dumplings: The Great Equalizer of Southern Cooking Words like “working class” or “humble” are often used to describe chicken and dumplings. But there’s a rich and diverse history to this … Story: Emily Alford
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
Cooking Urfa Biber, Say It With Us This Turkish chile will add a touch of mild, smoky spice to everything from poached eggs to brownies. Urfa biber is one … Story: Linda Schneider
Cooking Your Grill Needs a Cast-Iron Sidekick A cast-iron skillet on the grill brings the versatility of stovetop cooking outside. Who among us has not unwittingly sacrificed a particularly … Story: Anna Hezel
Culture The Zen of Ken How Kenny Shopsin’s pioneering book Eat Me taught me to stop worrying and love the cookbook. If there’s one cookbook I remember … Story: Garrett Snyder
Cooking Gribiche: An Appreciation It’s a classic French sauce of eggs, mayonnaise, oil, herbs, and capers. And what a versatile sauce it is. The first time … Story: Daniela Galarza
Cooking Those Capers Buried in the Fridge? Cook With Them. If you can’t put a finger on what’s missing from a salad or a pizza, the answer might be a sprinkling of … Story: Layla Schlack
Cooking Shake Shack by the Numbers Culinary boss Mark Rosati shares what’s in the secret sauce of Shake Shack’s global success. On one hand, you could say that … Story: Andy Wang
Culture A Girl Finds Her Knife You may know Amy Thielen from her 2013 book, The New Midwestern Table, her television show, Heartland Table, or her column for … Story: Amy Thielen
Cooking The Hawaiian Roll Was Made for Ice Cream Ice cream sandwiches on bread might be the best thing since, well, sliced bread. Or so we found in our at-home test. … Story: Amelia Ayrelan Iuvino
Cooking Philadelphia’s Secret Underground Mushroom Farm The basement farm in North Philadelphia grows mushrooms for many of the city’s top restaurants. At the intersection of Erie and D Street in … Story: Linda Schneider
Culture Amarisa’s Cooking Pot In this work of fiction, an old family pot teaches an important lesson. Amarisa lifted the lid off of her cazuela, inhaled … Story: Désirée Zamorano
Culture The First Time A young boy’s sensual escapade with a squid is reflected upon in the context of adult experience. Ever since my fevered adolescence … Story: Viet Thanh Nguyen
Culture The Rock Eater In this piece of short fiction, a man finds himself suffering from a strange hunger that food doesn’t seem to cure. There … Story: Ben Loory
Culture Viva Chile Verde A fictional story about a not-so-fictional chile verde recipe that possesses the power of persuasion. That earthquake hit the restaurant pretty hard, popped … Story: Lou Mathews
Culture Missed Connection W2W: Los Angeles—Los Feliz A work of fiction about a friendship that’s been chiseled apart by sprouted almonds and coconut water. I was Googling almond-crust prosciutto … Story: Sarah LaBrie
Cooking Grilled Sticks and Galangal Dips in Andy Ricker’s New Cookbook, The Drinking Food of Thailand A new Pok Pok book promises a deep look at the world of eating, drinking, and eating more in Northern Thailand. Andy Ricker’s … Story: Matt Rodbard
