The Can Issue A Tiny Can Full of Smoke Canned chipotles are an extremely dependable grocery-store staple, and the smoked peppers are going to change the way you think about veggie … Story: Linda Schneider
The Can Issue Preppers Don’t Survive, They Thrive When we think about “preppers,” we think about paranoia and underground bunkers. But who are the people stockpiling cans in their basements, … Story: Matt Gross
The Can Issue Mexican Desserts and the Magical Can It’s a key ingredient in tres leches cakes and dulce de leche, but condensed milk also works as a sauce on its … Story: Fany Gerson
Culture The Chef Revolution Started at Home How home cooking and cookbooks of the ’70s and ’80s—along with Michelin and Bocuse—helped inspire the American celebrity-chef boom. The late Judy … Story: Andrew Friedman
Cooking Seasoning Lentils: A Two-Act Play For the French, lentils are a national treasure, and with the right amount of sausage, white wine, and care, they can be … Story: Anna Hezel
Culture Sundays in the Park With Bagoong Once a week, Hong Kong’s domestic workers, many from the Philippines and Indonesia, take to public spaces for adobo-scented picnics and a … Story: Max Falkowitz
Cooking Waffle Town For one Belgian writer, the caramelized waffles of Liège are at the top of the stack. The waffle is probably Belgium’s most … Story: James Ubaghs
Cooking Muah Chee and the Microwave Most microwave ovens see little use other than reheating leftovers, popping corn, and “baking” the occasional cake-in-a-mug. But this ubiquitous kitchen appliance … Story: Yi Jun Loh
Culture Abraham Klein, a Ghost, and the Túrós Béles Champion of Israel A random cup of coffee in Tel Aviv leads to the secret of a Hungarian pastry. The best thing about being a … Story: Gil Hovav
Culture Cooking Temperature: It’s a Mercurial Thing For most of human history, cooking temperature was measured with intuition and instinct. Is the current glut of ever more precise kitchen … Story: Dayna Evans
Cooking A New Story With Old Bread The custardy, chocolate-flecked bread puddings of today have come a long way from the dessert’s austere origins. Bread pudding is an old … Story: Linda Schneider
Culture How the Continental Breakfast Went Intercontinental Sparked by a post-Victorian travel boom and a desire to feed travelers cheaply, the continental breakfast is a staple of hotel hospitality. … Story: Brett Braley
Culture The Redneck Toothpick Restaurants that serve oysters sometimes toss out hundreds of tiny, juicy crabs a day—why aren’t they making their way onto the menu … Story: Paul Lukas
Let's Talk About American Food Freedom and Borscht for Ukrainian-Jewish Émigrés The story of vegetable soup, and how Anya von Bremzen’s 1990 cookbook Please to the Table became a lifeline for one Wisconsin … Story: Mari Uyehara
America's Best Worst Cook Dear Chefs, Will Eating This Kill Me? A nervous home cook, and veteran cookbook writer, does what he does best when preparing to eat raw scallops at home. He … Story: JJ Goode
Cooking Double the Grated Cheddar, With a Kick of Sriracha Andi Bui is drawn to the specificity of her American family, which includes two Vietnamese parents, a half-German husband, and their two … Story: Oriana Koren
Cooking Caul Me by Your Name A “malicious and nefarious” grain alternative has got millions of home cooks excited—and corporate flacks and lobbyists a little steamed. But does … Story: Edith Zimmerman
Culture Pesto, Jams, and New York City in the 1980s Remembering New York City restaurants of the 1980s through the dishes of the times. I just watched American Psycho the other night and could … Story: Matt Rodbard
Culture The High Priest of American Ice Cream David Lebovitz is coming over for ice cream, and I’m mortified. The black sesame and orange scoop I’ve made a dozen times … Story: Max Falkowitz
Culture How Raspberries Turned Blue Blue raspberry is a flavor of sodas, suckers, and gummy candies—but where did it come from, and does it actually taste different … Story: Heather Arndt Anderson
Culture Comfort Me With Popovers Sometimes a very good pastry is the only bridge between cultural alienation and a place of comfort. In 1907, the very first … Story: Priya Krishna
