Governments are attempting to deter some environmentally or nutritionally undesirable behaviors through taxation:…
It has a completely different flavor profile from your Thanksgiving feast.
You want to buy the best turkey for your family or your Friendsgiving, but turkeys come in a wide range of prices,…
Though I have full confidence in your ability to serve a moist and flavorful turkey this Thanksgiving, mistakes do…
Thanksgiving chefs fall into two main camps: turkey purists who love performing various forms of fat and…
Thanksgiving is a bizarre holiday for a wealth of reasons, and the whole turkey thing might be the strangest. As…
Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with…
Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice,…
There’s something a bit radical about Belgium’s new food pyramid.
Meat is not for everyone. If you didn’t grow up in a meat-eating household, or if you’re a former vegetarian,…
Their lopsided, teardrop shape makes them a pain to cook well.
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Hello, and welcome to a very special edition of Will It Sous Vide?, the column where I usually make whatever you…
Under-seasoned meat is a crime. That poor, simple-headed chicken gave its life for you and ¼ teaspoon of salt-free…
Last week, when all of the writers came together for a glorious meeting in New York, I found myself in a bodega with …
Having only won a single game in their last 13, culminating in three straight losses to the Chicago Cubs, the…
In the David Brooks’ most recent op-ed, “How We Are Ruining America,” Brooks tells a little anecdote that…
I’ve got good steak news, and I’ve got bad steak news. The bad news is that previously cost-conscious cuts of meat,…
The more I use miso, the more I become convinced that other flavoring agents are simply not needed. Not only does it…
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Due to its low-ish smoke point, olive oil isn’t the best choice for searing meats or other single-layer,…
Hello, and welcome back to to What’s Cooking?, the weekly open thread where you get to share all of your brilliant…