Food

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True Grits

Grits are getting dressed up and going to upscale restaurants, but those who love 'em most still like 'em best at home

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Will the Kitchen Please Shut Up!

Talking oven mitts, anyone? At the Counter Intelligence Project, research wizards are creating the culinary gizmos of tomorrow

Durians Smell Awful — But the Taste Is Heavenly

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Hot Dogs Are Us

It's no stretch to say they're more American than apple pie because they link us all together

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In the Land of Milk and Money

Yes, we've got milk and plenty of it, from a venerable business that is high-tech, ultra-efficient and, for many, still offers a rewarding way of life

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Salt of the Earth

We can't live without it. Salt runs through our language, our history, and our veins

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Hot-Rock Cooking Party

For archaeologists, the proof is in the pudding— or rather, in the agave, cactus and other goodies

As American as Apple Pizza Pie

Americans eat 350 slices every second, and pizza's popularity is soaring from Sydney to Moscow. For purists, Naples is the only home of the genuine article

For Jacques Torres, the Highest Art Is a Piece of Cake

Sugar in all forms seduces our sweet tooth from the first taste, but in the hands of a premiere pastry chef it becomes magical

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Ooh La La! Only in France Can You Find Cheeses Like These

It's easy to lose your head over the luscious array of fromages fermiers still being made the old-fashioned way by Gallic artisans

Across the Country, It's All Happening at the Coffeehouse

In small towns and cities too, we're seeking out neighborhood havens where one can savor an espresso and a sense of community

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Without Garlic, Life Would Be Just Plain Tasteless

Sliced or chopped, sauteed or roasted, this bold little bulb has Americans clamoring for cloves to add sizzle to supper or to cure what ails us

Poilâne loaf

Any Way You Slice it, a Poilane Loaf is Real French Bread

Forget the baguette. This legendary Parisian baker makes authentic sourdough boules the old-fashioned way—by hand, over wood fires

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