 Notes and commentary from the table.
By various authors. |
A Matter of Convenience Prepared Foods — taking you behind the scenes of America's (unintentionally) weird foods.
By Meg Favreau
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Here Kitty, Kitty, Kitty... So is anyone in Italy really eating cat? One chef says yes, and he thinks he knows why...
By Victorino Matus
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Spirited Debate My brother-in-law bought a liquor store because, you know, Jews have such a rich history of drinking. NOT!
By Paula Marantz Cohen
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Passing the Bar ''I'm going to be so healthy in 2010 and start every day with a Nutri-Grain bar!'' Yeah, good luck with that.
By Meg Favreau
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Back to the Grind For the home chef who already has a juicer, mixer, dutch oven, etc.: the personal flour grinder.
By Meg Favreau
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Me Make Canes? Ever find yourself a 17th-century German choirmaster with a bunch of rowdy children on your hands? Then make candy canes!
By Meg Favreau
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You Can Do It There's a shortage of canned pumpkin! How will I make my canned pumpkin pie?!
By Meg Favreau
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We Speak What We Eat In Greece, to talk of food is to talk about morality, clothing, religion, health, history...
By Maria Hnaraki
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Yellow Fever There's a reason the Bible makes no mention of margarine.
By Meg Favreau
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Smoke 'Em if You Got 'Em Yes, times are tough. You can cry about it, or you can roll up your sleeves and smoke salmon.
By Meg Favreau
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Cocoa Loco If you want to find real chocolate for Halloween, don't expect any help from the FDA.
By Meg Favreau
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Crab Trap I wanted to make my own Old Bay seasoning. Fifty dollars later...
By Meg Favreau
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Bran Recognition The EU is considering regulations on cereal's health claims. Huh? Froot Loops aren't good for you?
By Meg Favreau
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Tortilla Pressed Rescuing the flour tortilla from its mid-life crisis.
By Meg Favreau
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The English Patient Stop the English muffin industrial machine — I want to get off!
By Meg Favreau
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Playing Ketchup In 2004, Malcolm Gladwell predicted a ketchup renaissance. Five years later, at the height of tomato season, where do we stand?
By Meg Favreau
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Working for Peanuts Peanut butter is a life or death matter. Seriously, literally.
By Meg Favreau
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Wing Man Boxing and football are rough, but nothing strains more parts of the human body than a hot wing-eating contest.
By Paula Marantz Cohen
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Yellow Journalism I went to the Mustard Museum for the Midwestern ennui. I stayed for the mustard.
By EJ Levy
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Pizza Party Why is homemade pizza always such a letdown?
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Food Pics Straight out of a fairy tale, The Book of New Israeli Food.
By Jessa Crispin
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Lard Work Too few animal fats in your life? Try Bistros and Brasseries: Recipes and Reflections on Classic Café Cooking.
By Jessa Crispin
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Bring Home the Bakin' For The Weekend Baker, making cupcakes is an epic, drama-infused journey.
By Jessa Crispin
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Roe v. Chef Sweet Myrtle & Bitter Honey is a beautiful book. It'd be a useful one, too, if all the ingredients weren't in Sardinia.
By Jessa Crispin
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O No! The cult grows: O, The Oprah Magazine Cookbook.
By Jessa Crispin
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Gone Fishin' Concerned about the future of seafood supplies? Well then, Fish Without a Doubt.
By Jessa Crispin
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Call-in Cooking Public radio comes to dinner with The Splendid Table's How to Eat Supper.
By Jessa Crispin
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Hominy Hunts Searching for pig's feet with Mouth Wide Open: A Cook and His Appetite.
By Jessa Crispin
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All Bottled Up Like oil, water is a finite resource. Yet criticism of bottled water focuses often on the container, not on what's in it.
By Anne Janette Johnson
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Farmed Out It felt good to join an organic co-op. It felt even better to blast the AC after a day on the farm.
By Christina Le Beau
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Handwashing, Food, and Existentialism I went to the Food Safety and Security Summit intent on exposing our nation's food hypocrisy. In the end, I realized I'm the phony.
By Jesse Smith
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The Pizza Police Want a pizza certified by the Italian government? It's a lot of red-sauce tape.
By Julie Reno
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Chipping Away A chip used to be just a fried slice of potato. Then it became a lifestyle.
By Jesse Smith
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How to Eat a Pet As a child, I had tea parties for my guinea pig. As an adult traveling in Peru, I ate one.
By Lynn Levin
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Feeding People Cooking for someone is an act of optimism. We expect the guests to show up. We expect to be around long enough to burn the calories.
By Kathleen Volk Miller
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