Arts & Culture

The final product, a hopefully delicious one at that

The Sweet and Sour of Pickling

There is a reason, I discovered, that households of yore required at least one full-time homemaker to keep things running smoothly

Waiting

Law and Order: More Culinary Crimes

Those who live outside the law sometimes meet their downfall through their relationship with food

The daunting school cafeteria

Inviting Writing: Mastering the School Cafeteria

Over the course of 12 years of eating with fellow classmates, any student can learn a set of new life skills

Do Kids Have Too Much Homework?

Across the United States, parents, teachers and administrators alike are rethinking their approach to after-school assignments

It's tempting to find hints of Hitchcock's future style in the set design and lighting for The White Shadow.

Behind the Lost Hitchcock Film

Found in a New Zealand archive, the White Shadow offers a glimpse into early film history that extends beyond the famous director

Author Daniel Eagan

Your Ticket to Reel Culture

The blog where nothing's off limits, and nothing's sacred either. Today's classic may have been yesterday's bomb

Dried chili pepper wreath

Benevolent Maize and Ogre-Fart Chilis: Food Origin Myths

According to the Peruvian Yanesha people, plants originally had human forms that went through either "sublime" or "grotesque" transformations

Bedroom + kitchen + bathroom

How to Cook in the Dorm Room

Lack of space and college rules don't have to put the kibosh on your first adventures in cooking as an independent young adult

What to do with the corn from your local market?

Five Ways to Eat Fresh Corn

Eating it only buttered and salted would be like limiting Ben Franklin to a single pursuit of inquiry. Why squelch such potential greatness?

Samuel F. B. Morse, Gallery of the Louvre, 1831-1833, oil on canvas, Terra Foundation for American Art, Daniel J. Terra Collection

Samuel Morse's Other Masterpiece

The famous inventor's painting of Gallery of the Louvre is as much a fascinating work of art as a 19th century history lesson

I love ketchup

What Ever Happened to Homemade Ketchup?

By the mid-1800s, some cookbooks listed as many as 20 recipes. Today the homogenized condiment is due for a paradigm shift

Cafeteria cuisine can be forgettable—but the people you dine with can make lunchtime a savory experience.

Inviting Writing: Cafeteria Culture

Why do Americans love ice cubes?

Why Don’t Other Countries Use Ice Cubes?

A better question might be, why do Americans love ice so much?

Fried frog legs

The Ecological Effects of Eating Frog Legs

As Kermit said, "All I can see are millions of frogs with tiny crutches"

The patron saint of cooks, St. Lawrence

To Grill or Not to Grill: Commemorating a Saint’s Martyrdom

If the stories about him are true, St. Lawrence would probably appreciate this bit of perverse humor

The whimsical Alessi bird whistle tea kettle, designed by architect Michael Graves in 1985, is the company's best-selling item of all time.

Inside the World of Alessi

Hidden away in northern Italy’s lake district, the design factory has influenced the look of American kitchens for decades

When Bad Things Happen to Good Food

It may be no use crying over spilled milk, but the loss of certain other foods might merit a handkerchief

Will Leslie's kitchen forgive her for reckless abandonment?

Inviting Writing: Can a Kitchen Forgive?

We've grown apart, I know. But it's me, really, not you. I've been cheating on you with easy catches and have brought home some unsavory characters

Dried herbs

Saving the Flavor of Fresh Herbs

Whether homegrown or store-bought, there are ways to preserve the flavor of fresh herbs for later

In 1963, author Ken Kesey came up with the idea of leading a cross-country bus trip from California to New York.

Ken Kesey’s Pranksters Take to the Big Screen

It took an Oscar-winning director to make sense of the drug-addled footage shot by the author and his Merry Pranksters

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