Cooking

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?

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

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

Doughnut Burger

What Makes a Satan Sandwich?

If one were to go down to the crossroads at midnight and call the devil's name three times, what dish would appear in a poof of fire and brimstone?

Do you know the five spices that go into fish curry?

Inviting Writing: The Mother-in-Law’s Kitchen

My folks thought it was time I started thinking about marriage and therefore take the kitchen more seriously. Seriously? Why?

Richard Nixon's last meal at the White House. Photo by Robert L. Knudsen

How to Eat Like the President of the United States

See Kennedy's chowder, Eisenhower's vegetable soup, Reagan's jelly beans and Nixon's last White House meal

The versatile green bean.

Five Ways to Eat Green Beans

To prove their versatility, here are five out-of-the-ordinary ideas for cooking with green beans, each from a different world culture

An old kitchen can still have its charms.

Inviting Writing: A Humble Kitchen

The cabinets squeak every time you shut them, the sink needs reglazing and the backsplash is made of cracking tile

A delicious and gooey practice.

S’mores: More American Than Apple Pie

Marshmallows are from Egypt; chocolate is Mesoamerican. But Graham crackers were invented—or at least inspired—by a Connecticut Presbyterian minister

Foodies have a special relationship with their kitchen.

Inviting Writing: What’s Your Relationship to Your Kitchen?

Tell us a true, original story. Is your kitchen your laboratory, your sanctuary, your prison, your playroom?

What do you do with galangal?

What the Heck Do I Do With Galangal?

Galangal is a rhizome in the same family as ginger, which it resembles in appearance and, to some degree, flavor

Books for Dads Who Love to Cook (Or Want to Learn)

Our 21st century culture is encouraging men to dispense with old gender roles and crack out the pots and pans

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The File Inside the Cake: True Tales of Prison Escapes

Jailbirds really have tried to fly the coop by way of contraband—files, handsaws and even guns—hidden inside baked goods

"Drippings are the real secret to the unique flavor of grilled food," Nathan Myhrvold insists. His passion for cross-section photographs led to many a flameout.

Food Like You've Never Seen Before

Molecular gastronomist Nathan Myhrvold creates culinary oddities and explores food science in his groundbreaking new anthology

Asian carp, imported from China in 1973 to clean algae from Southern ponds, broke from their confines and infested the Mississippi River waterways.

Making the Best of Invasive Species

Garlic mustard and Asian carp can wreak havoc on their ecosystems, but do they have a future on your dinner plate?

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The Hamburger: A Quintessential American Meal

The hamburger is a part of our national identity. But how did the U.S. come to "own" the little beef cake sandwiches?

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The Birth of Brunch: Where Did This Meal Come From Anyway?

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The Evolution of the Modern Kitchen

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