We believe that good things happen around the kitchen table and the more you cook, the better and more healthfully you’ll eat—naturally. Our decorating tips, handmade crafts and cooking how-to’s will make your kitchen a happier, brighter and better place to be.
Cooking with Israeli Couscous
Enthusiasts love the slightly toasty flavor and tapioca-like mouth feel of this quick-cooking, completely flour-based pasta.
Fighting for Foie Gras
As foie gras stands, it’s one of the more controversial ingredients—and its production may be on the way out.
More on Miso
Complex in flavor but simple to use, read here for tips on finding the miso that best suits your dish.
Liquid Smoke, Modern Miracle
The complex process for producing liquid smoke—and a few delicious but unexpected uses.
Mise en Place
A phrase once used with the expectation of militaristic efficiency in the kitchen, the term now has much broader implications.
Build a Better Sandwich
Sandwiches shouldn’t be confined to just the lunchbox—when layered with vegetables and protein in unique combinations, they can be transformed into nutritious dinnertime meals.
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.
More on Morels
If truffles are the most prized specimens in the fungus world, morels are close behind.
Cooking with Swiss Chard
These leafy greens are a nutritional powerhouse and pretty on the plate—here are some tips for the tastiest results.
Kefir: What and How
A lactose-free dairy beverage jam-packed with “friendly bacteria”—from Russia to your kitchen!
Pomelo or Grapefruit?
Juicy facts about the pomelo, and a few ways it compares to its more common relative, the grapefruit.
Tips for Braising
Braising is a slow, moist cooking method used primarily for meats and vegetables and a great way to maximize tenderness.