Feature Win an Outdoor Grill, Smoking Gun, and Copy of Thank You for Smoking [gravityform id=”41″ title=”false” description=”true”] Barbecue expert and author Paula Disbrowe certainly knows her way around a grill. In her latest book, Thank … Story: TASTE
Feature Why Do You Add Starchy Pasta Water to Sauce? For the best pasta sauce, think of it like salad dressing. If you’re a regular TASTE reader, your pasta preparation has probably … Story: Max Falkowitz
Feature Is German Chocolate Cake Really German? This continental delicacy has more to do with the heartland than the Rhineland. Add it to the list along with French fries … Story: Max Falkowitz
Feature Is White Chocolate Actually Chocolate? Technically speaking, yes it is, and we have a surprising source to thank. If you ever want to drive your chocolate-snob friend … Story: Max Falkowitz
Feature What Is a Sourdough Starter, and How Does It Make Bread Taste So Good? The secret to great bread starts with rotten dough. Many of our favorite foods are the product of carefully controlled rotting. Dry-aged … Story: Max Falkowitz
Feature What Is Chicago-Style Pizza? How to understand the pizza that coastal snobs dismiss as a casserole. Even if you don’t know exactly what goes into Chicago … Story: Max Falkowitz
Feature What’s the Difference Between Mexican and Spanish Tortillas? How two totally different foods found themselves with the same name. Depending on which side of the Atlantic Ocean you live on, … Story: Max Falkowitz
Feature What’s the Difference Between Puff Pastry and Filo Dough? The secret to the crackliest pastry doughs. Story: Max Falkowitz
Feature Is White Asparagus Better Than Green? Why Europe goes crazy for the sun-deprived veal of the vegetable world. Story: Max Falkowitz
Feature How Do You Make Pastrami? And the dirty secret of world-famous delis. Want to know a dirty secret? Even the best New York delis don’t make their … Story: Max Falkowitz
Feature What Are Mooncakes? You never forget the sweet taste of your first surprise duck egg inside. Story: Max Falkowitz
Feature What Is Romesco Sauce? Sure, Italy has pesto, but this oily Spanish nut-and-pepper sauce is worth adding to your rotation. Ligurian pesto is world famous for … Story: Max Falkowitz
Feature What Is Nutritional Yeast? There’s a lot to love about “vegan parmesan.” “Nutritional yeast” is about as depressing a name you could give an ingredient, but … Story: Max Falkowitz
Feature What’s a Texas Kolache? How a Czech pastry took over the Lone Star State. Most of Texas’s famous food icons come from its border relationship with … Story: Max Falkowitz
Feature Why Do We Call Them Sweetbreads? Guess thymus and pancreas don’t have the same ring. If you’re new to eating offal, we have some news for you: sweetbreads … Story: Max Falkowitz
Feature Where Do Corn Dogs Come From? How cooking convenience became a product of accidental necessity. Story: Max Falkowitz
Feature Should You Refrigerate Fresh Mozzarella? Italians may call it heresy, but there’s a few ways to do it well. Experts will tell you to eat fresh mozzarella … Story: Max Falkowitz
Feature What Is Washed Coffee? And why many of the world’s top baristas love it. You may have seen the terms “wet” or “washed” coffee at your … Story: Max Falkowitz
Feature Is Pink Pepper Really Pepper? On the fuzzy logic of our pepper lingo. Delicate, floral, and pretty in pink, pink pepper is the beauty pageant winner of … Story: Max Falkowitz
Feature Who Invented the Pretzel? What the Catholic church has to do with your favorite bar snack. Pretzels, hard and soft, go well with beer. And just … Story: Max Falkowitz
Feature What is Ma La? Get to know the numbing-hot flavor of Sichuan cuisine. If you know one thing about Sichuan cooking, it’s probably that the food’s … Story: Max Falkowitz
