Mise en Place
A phrase once used with the expectation of militaristic efficiency in the kitchen, the term now has much broader implications.
Get the Facts on Rhubarb
Did you know in Medieval Europe rhubarb was more valuable than opium? Get more juicy facts (and recipes).
Benefit from Monounsaturated Fats
Foods rich in monounsaturated fats—those "good fats" we keep hearing about—and how to enjoy in moderation.
Crème Fraîche: How-To and Why
Crème fraîche, the delicate French counterpart to American sour cream, has several advantages.
Natural foods advocates use raw sugar whenever they can't use honey, agave nectar or another liquid sweetener.
Using Filé Powder
This grassy ingredient has served historically as a flavorful thickening agent in Cajun and Creole cuisine.
Strawberries: Facts and Fable
Today, strawberries rank as the most beloved berry in the world—and perhaps they always have.
More on Morels
If truffles are the most prized specimens in the fungus world, morels are close behind.
Salsa: Spanish for “Sauce”
Go beyond the tomato-based dip we know as salsa and explore these savory Spanish staples!
What do you get when you combine asparagus, black licorice, chili pepper, fennel, figs, ginger, nutmeg, olives, oysters, pomegranate, rhino horn and tomatoes?
Pomelo or Grapefruit?
Juicy facts about the pomelo, and a few ways it compares to its more common relative, the grapefruit.
Using Wheat Berries
This trendy-for-good-reason grain is packed with nutrients and can be used in a number of delicious ways.
Olives to Oil
The lion’s share of the world’s olive crop is used for oil—only a handful are processed for eating.