Recipes

Would You Drink a Cocktail Invented By a Computer?

How IBM's Watson become the world's most creative bartender

Instead of pumpkin pie, consider serving boereg.

What Do America’s Top Chefs Cook for Thanksgiving?

A quick survey of some of the unique dishes that restaurant chefs prepare for their own family dinner

Mario Batali on Why Farmers Should Be the True Stars of the Restaurant World

In his new cookbook, Mario Batali looks to farmers from across the country for inspiration

The colorful components of feijoada.

How to Make Feijoada, Brazil's National Dish, Including a Recipe From Emeril Lagasse

The acclaimed chef talks about how to make the South American classic

Garlic Scape Pesto Pizza

What the Heck Do I Do With Garlic Scapes?

These flower stalks are in season and they’re delicious

"All the raw materials are there for an incredible cuisine. It just never really had an opportunity to blossom."

This is the Perfect Meal to Cook for This St. Patrick's Day

Chef Cathal Armstrong talks to us about his debut cookbook and offers up recipes that show Ireland's evolving cuisine

Khinkali can be found through Sochi and the Caucasus

How to Make Khinkali and Khachapuri, Sochi's Delectable Delicacies (With Recipes!)

Eat your way through the Olympics with these foods native to the Caucasus

This Man Made the First Canned Cranberry Sauce

How Marcus Urann's idea revolutionized the cranberry industry

Rene Redzepi, chef/owner of Noma in Copenhagen, is one of the world’s most influential chefs.

Noma Chef Rene Redzepi on Creativity, Diversity in the Kitchen, and that Time Magazine Story

Before he talks at the Smithsonian about his new book, the famed chef identifies who he sees as the goddesses of food

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Horrific Tales of Potatoes That Caused Mass Sickness and Even Death

A greened potato indicates the presence of a toxin that can cause gastrointestinal distress, induce coma or even death within 24 hours of consumption

Crab leg and imperial fungus dim sum

How to Make (and Where to Eat) the Best Dim Sum

One woman's love of dim sum takes her to Hong Kong, where she tries her hand at making the bite-size cuisine

A display of whole wheat bread at the Washington State University-Mount Vernon Bread Lab, in Blue Hill, New York

What Makes Whole-Grain Bread So Hard to Bake?

We asked bakers for their tips on how to get consistently excellent whole wheat loaves

But… the rum’s gone!

How to Eat Like a Pirate on International Talk Like a Pirate Day

While we all have a communal sense of how pirates talked, our sense of how pirates ate lies, by comparison, in uncharted waters

Ben Jacobsen showing off his beloved flake salt

A Pinch of Salt Has Never Tasted So… American?

The fleur de sel has long been a trademark of French culinary craftsmanship, Oregon’s Jacobsen may have produced a salt crystal that competes with the best

During World War II, when sugar was rationed to 8 ounces per adult per week, some vegetable alternatives were introduced. These girls don’t seem too happy about the “carrot-on-a-stick” option.

A WWII Propaganda Campaign Popularized the Myth That Carrots Help You See in the Dark

How a ruse to keep German pilots confused gave the Vitamin-A-rich vegetable too much credit

The Perfect Food for Your Outdoor BBQ: Grilled Pizza

Next time you fire up the grill, try making your favorite pizza

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What to Do With Your Delicious Summer Melons

From salsa to salad to soup, here are some great refreshing dishes to make with these sublime, succulent fruits

Designer Kate Jenkins goes for a mix of realism and humor in her crocheted works of art. Here, the poppy seed bagel looks quite delectable until you notice the lips on that lox.

Look, But Don’t Eat: Delicious Crocheted Dishes

This British designer crochets pizzas, veggies and cakes that look almost realistic enough to eat

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Strawberries Still Green? You’re on Trend!

Chefs around the country are experimenting with the springy, tart version of this favorite berry. Try pickling them yourself

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What Modern Art Looks Like As Yummy Dessert

Pastry chef Caitlin Freeman uses inspiration from modern art to whip up cakes, cookies and other desserts

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