Choose the Right AppleA flow chart to aid in your pomaceous decision-making.
Tasting Like ChickenIts evolutionary origins.
When Life Gives You Lemons, Put Them in EverythingIn praise of the oft-neglected, universally useful seasoning.
Indoor Grill MasterCan grilling inside an apartment ever compare to the real thing?
Cooking Isn't FunBut you should do it anyway.
Ignore Your Oven DialYou can’t control the temperature of your oven very well, so stop worrying about it.
Others’ MilkWhy don’t we consume dairy products from mammals that aren’t cows?
Somebody Has To Bring Home the BaconA history of Andy Warhol’s relationship with food—including that weird Schrafft’s commercial.
The Butcher Next DoorWhy the rise of DIY urban animal slaughter is bad for people and animals.
The Foodie Hell ExperienceWhat the ill-conceived and poorly executed Great GoogaMooga Festival says about urban food obsessives.
You Say Bassal; I Say BatzalWhat happens when an Israeli chef and a Palestinian chef share a kitchen.
Fast BoozeA guide to getting drunk in fast-food restaurants.
A Pot With BenefitsHow the pressure cooker fell out of favor, and why it's time to bring it back.
The American Way of EatingThe truth about money and class at Applebee’s.
The American Way of EatingI got hired to do the hardest job at Applebee's.
Cracking Eggs 101How physics can help you when you’re making your next soufflé.
Pastrami: DiscussNotes from the first-ever Deli Summit.
Vegan FeudAnimal rights activists would accomplish a lot more if they stopped attacking the Humane Society.
Awesome SauceThe right kind of tomato to use in your tomato sauce.
Mormonism’s Jell-O MoldWhy do we associate the religion with the gelatin dessert?
Food as FuelThis summer’s drought highlights the madness of the government’s ethanol mandates.
The Andy Warhol New York City DietWarhol’s obsession with the Automat and his dream to start a restaurant chain of his own.
More Than One Way To Butcher a CowWhat a slab of steak can tell us about food patent law.
The Cosmopolitan CondimentAn exploration of ketchup’s Chinese origins.
All Churned AroundHow buttermilk lost its butter.
Fusion ReactionHow America fell in love, and then out of love, and then in love all over again, with Asian-influenced cuisine.
Waves of GrainHow did Japan come to prefer wheat over rice?
You Don’t Need a Kitchen To Be a ChefThe fine art of guerrilla cooking.
The American Way of EatingWho eats at Applebee’s—and why?
The Maximum-Gluten DietWheat gluten is healthier, tastier, and more versatile than tofu. Vegetarians should be eating it all the time.