Feature Why Are Criminals Crazy for Cheese? Inside the booming black market for the world’s most stolen food. More than liquor, more than caviar, cheese is the most commonly … Story: Max Falkowitz
Feature What Is Bar Pie Pizza? The old beer-baiting snack is enjoying a resurgence. You may have eaten a bar pie without ever knowing its name. The cracker-thin … Story: Max Falkowitz
Feature Do Spices Expire? How to tell when it’s time to refresh your spice cabinet. And does it even matter? It’s easy to forget about spices. We … Story: Max Falkowitz
Feature Where Does Dim Sum Come From? The history of Cantonese brunch beyond your favorite dumplings. The most important thing to know about dim sum—that Cantonese morning meal of … Story: Max Falkowitz
Feature Is It Okay to Use Soap on a Cast Iron Pan? Despite what purists say, you won’t wreck your seasoning with some bubbles. No cookware endures more rules, myths, and outright lies than … Story: Max Falkowitz
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
Culture What’s the Deal With Turtle Soup? This controversial dish was once a delicacy. Now it’s almost completely disappeared. Back in 18th century England, turtle soup was the Cronut … Story: Max Falkowitz
Culture Who Invented the Bouillon Cube? “Portable soup” was once so common that an inventor couldn’t get a patent for it. Story: Peter Romero
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
