Cooking

Meals in a Jar: From Pancakes to Baby Back Ribs, Just Add Water

Ready-made meals, good for months on a pantry shelf, work for busy nights, camping trips and power outages

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Can Chemistry Make Healthy Foods More Appealing?

Making healthy foods like tomatoes more palatable may increase our desire to eat these foods while decreasing our gravitation towards sugary snacks

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No Salt, No Problem: One Woman’s Life-or-Death Quest to Make “Bland” Food Delicious

The more salt we eat, the more we crave. This new approach to less-salty cooking might help you step off the treadmill

Black rum, charred orange and allspice.

How Does McCormick Pick the Top Flavors of the Year?

Ten years ago, the spice company identified chipotle as a taste on the rise. They're back at it again with new predictions for 2013

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Stocking Up: Uncovering the Secrets to the Best Broth

What do the experts recommend you do to get the most flavorful soup possible?

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The Hot Condiment of 2013? Barrel-Aged Hot Sauce

Restauranteurs across the nation are feeding a new trend by feeding hot sauce into whiskey oak barrels

Hurt says now when he visits soul food restaurants, he tends to fill his plate with vegetarian options, staying away from chicken and meats.

Is America a Nation of Soul Food Junkies?

Filmmaker Bryan Hurt explores what makes soul food so personal, starting with his own father's health struggle, in a PBS film premiering tonight

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How Hot is That Pepper? How Scientists Measure Spiciness

How does the Scoville Scale rate the relative spiciness of a chili pepper?

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Last Minute Food-Themed Gift Ideas

There's still time to pick up these magazines, books, kitchen gadgets and food stuffs for your Christmas shopping needs

Popcorn and cranberry chain

Five Ways to Deck Your Halls With Food this Christmas

There are lots of ways to use goods in the pantry to make your digs a little merrier

Twinkies.

Death of a Twinkie: What’s a Trash Foodie to Do Without Hostess?

Hostess, the bakery responsible for Twinkies, is declaring bankruptcy and liquidating its assets

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The Science of Good Cooking: Tips From America’s Test Kitchen

The newest book from Christopher Kimball and company pairs good food with good science

Pan de muerto

Food During Times of Grief

In a funereal setting, food often servers a number of symbolic functions

Who hasn’t imagined the things she could do with a larger kitchen and more storage and then imagined taunting her friends about it?

Designer Kitchens and the People Who Don’t Cook in Them

From designer appliances to bigger floorplans, Americans love kitchens, just not cooking in them

Homemade wheat bread

How Well Have You Kept Your 2012 Resolutions?

As 2012 comes to a close, our food writer takes stock of his progress on fulfilling his personal promises

Literary food bloggers draw inspiration from favorite books.

From the Page to the Plate: Bringing Literary Dishes to Life

Authors like Roald Dahl or James Joyce never could have predicted that their words could be spun into these tantalizing meals

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What 9 Famous Chefs and Food Writers Are Cooking to Honor Julia Child’s 100th Birthday

As these luminaries will attest, there's a lot more to Julia than Beef Bourguignon

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Julia Child’s Italian Tour: Angering Chefs and Riding on Motorcycles

Author Bob Spitz recounts his trip traveling through Italy with the culinary legend

Jennifer Griffin on Managing a Kitchen as an Amputee

Monticello’s kitchen

Meet Edith and Fanny, Thomas Jefferson’s Enslaved Master Chefs

Monticello research historian Leni Sorensen offers an impression of what life was like for these early White House chefs

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