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
Feature What Is Labne? Is it yogurt, cheese, or both? Labne is a Levantine fermented dairy product that’s tangy like yogurt, spreads like cream cheese, and … Story: Max Falkowitz
Feature What’s the Difference Between Black and White Truffles? And which one is worth the cash? Truffles only emerge from the soil twice a year, can’t be cultivated, require pigs or … Story: Max Falkowitz
Feature What Is Philadelphia-Style Ice Cream? Turns out this eggless ice cream has nothing to do with Philly. You may have heard it called New York ice cream … Story: Max Falkowitz
Feature What Is Jollof Rice? Get to know the staple dish of West African cooking. What would your hometown submit to the pilaf hall of fame? A … Story: Max Falkowitz
Feature What Is Jackfruit? Why this spiky tropical pod creature is a new “it” ingredient. While they’re on the tree, jackfruits resemble spiky extraterrestrial koalas. The … Story: Max Falkowitz
Feature What Is Oolong Tea? You’ve tried the rest, now taste the black dragon. Green tea you know. Black tea you know. But maybe you don’t know … Story: Max Falkowitz
Feature Why Is Blue Cheese Blue? The seductively stinky power of penicillin. If you shy away from blue cheese because it smells too much to you like stinky … Story: Max Falkowitz
Feature How Does Popcorn Pop? The kitchen science behind your favorite movie snack. Popcorn is an easy food to take for granted, but beneath the drizzle of … Story: Max Falkowitz
Feature Why Should You Rinse Rice Before Cooking? An extra step makes for fluffier grains free of that gummy texture. A lot of recipes that promise perfectly cooked rice call … Story: Max Falkowitz
Feature How Do You Make Oat Milk? And why is it so eco-friendly? Long live the creamiest alt-milk. What’s not to love about oat milk, the latest and possibly … Story: Max Falkowitz
Feature What is Uni Exactly? Sorry if this ruins sea urchin for you. The sea urchin (uni to the Japanese) is a fine reminder that aliens live … Story: Max Falkowitz
