Food

This 1956 photograph was taken during the short time that two Nite Owls sat cheek-by-jowl in Fall River, MA. Soon the old lunch wagon was carted away and demolished, replaced by the gleaming diner.

A Life Devoted to the American Diner

With a career spent chronicling the best of American diners, curator Richard Gutman knows what makes a great greasy spoon

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Inviting Writing: Scary Shellfish and Other Food Fears

In each place that Steven Raichlen visits in his quest for great barbecue, he finds not only history and great food, but a look at who we are.

A Worldwide Quest for Barbecue

Steven Raichlen made a career teaching Americans all about barbecue, then an international tour taught him new ways to grill

Otto Wolf readies meats for the smoker at the Glasbrenner Butchery, a shop near Stuttgart owned by one of a dwindling number of master butchers in Germany.

For German Butchers, a Wurst Case Scenario

As Germans turn to American-style supermarkets, the local butcher—a fixture in their sausage-happy culture—is packing it in

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Meat and Potatoes

Of carnivores and herbivores

The Smithsonian Castle

Happy First Birthday to Us

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Milk Alternatives May Do A Body More Good

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Taking a Hard Look at Food Safety, an "Import-ant" Issue

Figs

Five Ways to Eat Fresh Figs

Fresh figs are wonderful! They're in season in many places right now, so enjoy them while you can

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Cracking into Crabs

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The Immeasurable Value of a Small-Town Baguette

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What's in Your Fridge?

Zongzi, also known as jung, contains rice, beans, sausage, pork and bamboo leaves.

Jung and Zongzi Recipe

Learn how to cook this traditional Chinese delicacy in a family recipe passed down from older generations

A glass of red wine

Food in the News: Saving Seafood, and Dog Food Versus Pâté

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Grilled Cheese Invitational

The Humdinger sandwich is a mother-in-law with melted cheese on top.

Searching for a Mother-in-Law Sandwich

Eager enthusiasts track Chicago’s indigenous—and sometimes endangered—food traditions

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Pass the Hoax, Please

Chile Pepper Institute director Paul Bosland had so many chili pepper recipes that when asked for his favorite, he sent two.

Can You Handle the Heat of Chili Peppers?

Learn how to stuff a jalapeno pepper and to give your brownies a spicy kick with two recipes involving chili peppers

Brendan Borrell has a PhD in biology and is currently a freelance writer.

Brendan Borrell on “What’s So Hot About Chili Peppers”

Food Blog Carnival: Eating on a Budget

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