Feature Is Baby Corn Really Baby Cobs of Corn? And why fresh cornlettes are so hard to find. The word “cornlettes” sounds like an 18th-century French skin condition, but it’s also … Story: Max Falkowitz
Feature What Is a Pie Bird? And does your pie need one? You won’t see them in many cookware stores, but there’s a thriving market for them on … Story: Max Falkowitz
Feature What’s the Difference Between Carbon Steel and Cast-Iron Cookware? Don’t get your heavy dark-hued pans confused. When it comes to dark, heavy, lustrous pans that sear perfect steaks and fry sunny-side-up … Story: Max Falkowitz
Feature What Are Hawaiian Rolls? These sweet, fluffy dinner rolls share a common ancestry with some far-flung breads. It isn’t all poke and plate lunch. If you … Story: Max Falkowitz
Feature Where Was America’s First Ice Cream Parlor? A look back to the age when ice cream was as precious as caviar. Thomas Jefferson loved ice cream. So did George … Story: Max Falkowitz
Feature Who Invented Spaghetti and Meatballs? The classic Italian dish you won’t find anywhere in Italy. Most Italians dig spaghetti. And lots enjoy meatballs, made from a variety … Story: Max Falkowitz
Feature What Are Bihari Kebabs? The only thing better than grilled, marinated meat: pre-digested grilled, marinated meat. Papayas may be native to Central and South America, but … Story: Max Falkowitz
Feature What Does Halal Mean? It’s not just about pork and alcohol. For many Muslims, there are two kinds of food in this world: halal and haram. … Story: Max Falkowitz
Feature How Do You Make Masa? The cool science behind an ancient ingredient. Tortillas, tamales, tostadas, and tlacoyos all begin with masa, an ancient corn mush that helped … Story: Max Falkowitz
Feature Can You Cook With Olive Oil Over High Heat? The answer has to do with the oil’s smoke point. Countless cookbooks and TV chefs have warned us of the dangers of … Story: Max Falkowitz
Feature What’s the Difference Between an Amaro and a Digestif? It’s as much a state of mind as a category of drinks. Happy hour is just better in Italy, where it’s called … Story: Max Falkowitz
Feature What Is Dashi? How to make the liquid foundation of Japanese cooking. Lots of traditional French and Italian dishes are built on a foundation of … Story: Max Falkowitz
Feature Why Does Southern Flour Make Better Biscuits? The real reason you can’t find a great biscuit north of the Mason-Dixon line. It’s a secret known in Southern kitchens, around … Story: Max Falkowitz
Feature What Is Curry Powder Made Of? The yellow powder is ubiquitous these days—except in India. The curry powder on your supermarket shelf has more to do with British … Story: Max Falkowitz
Feature How Do You Keep From Crying When Cutting Onions? Which hacks work and which ones are just…hack jobs. The humble onion lies at the heart of countless recipes, but at the … Story: Max Falkowitz
Feature Is the Hot Dog a Sandwich? This zen riddle for the ages finally has an answer—at least from the nation’s hot dog honchos. Next to a tree falling … Story: Max Falkowitz
Feature When Did Ramen Come to Japan? The iconic dish and tradition are relatively recent inventions. There’s a lot of hubbub about “authentic” Japanese ramen—its regional variations, its presence … Story: Max Falkowitz
Feature Who Invented the Hamburger? There are a few strong contenders for the creator of America’s quintessential food. Some foods are so ingrained in our collective culinary … Story: Max Falkowitz
Feature What’s the Difference Between Sugar and Raw Sugar? How to use both in baking—and why brown sugar isn’t the same. Refined white sugar is a marvel of modern technology, but … Story: Max Falkowitz
Feature What Is Kimchi? There’s much more to this iconic Korean fermented food than a pot of spicy cabbage. When most people talk about kimchi, they … Story: Max Falkowitz
Feature Who Wrote the First Cookbook? It has a great recipe for broth with mashed leeks and cypress. The world’s oldest surviving cookbook isn’t a book at all—it’s … Story: Max Falkowitz
