No, Your Favorite Food Is Not Like CrackSo stop saying that.
Are You Using the Wrong Knife to Slice Tomatoes?A video that shows the right tool to use to avoid flesh wounds and seed-spattered clothes.
Eviscerate Your CucumbersA video that shows why seeding cucumbers is way more enjoyable than seeding other vegetables.
The Indispensable Kitchen Tool You’ll Use Once a YearA video to help make cherry season more manageable.
Cooking With BabetteI made the richest, most expensive dish from the best food movie of all time.
A Revolutionary New Way to Chop ParsleySlate’s food editor shows you how to remove the leaves from the stems in half the time it usually takes.
War on FoodiesThe hypocrisy behind the Atlantic’s call for better junk food.
The One Issue Republicans and Democrats Can Agree OnEthanol is insane, and politicians outside the Beltway are finally fighting it.
Going Against the GrainSmall-scale grain farms are the next wave of the locavore movement. But can they actually make a profit?
Spam’s ShameFoodies—and everyone else—should shun Hormel’s famous canned meat.
Give Spam a ChanceThe maligned meat deserves a better reputation.
Quiet DietAre dairy producers trying to sneak artificial sweeteners into our milk?
The Modern American FarmerToday’s new farmers aren’t just white hipsters.
Eating FireWhy do people feel compelled to put the world’s spiciest chili peppers in their mouths?
Throw Seeds at Your GardenA lazy gardener’s low-effort, high-return technique.
All Hail HushpuppiesThe golden cornmeal morsels are the best fried food in existence.
Critics Need to Stop Coddling RestaurantsReviewers should write about restaurants as soon as they open, instead of giving them time to find their legs.
How to Cook With Your DishwasherPears good. Eggs bad.
Feeding the KiddieA brief history of the children’s menu.
A Hippie’s Defense of GMOsI’m a vegetarian yoga instructor, and even I can tell the case against genetically modified food is overblown.
Stop Chopping My SaladThe chopped salad trend is out of hand, and it needs to stop.
Slowly but SurelySous-vide cooking is destined for ubiquity in home kitchens.
The Perfect BiteBread cuts, meat folds, and more tradecraft from Subway’s executive chef.
Red MeatSmithfield Foods and Communist China are a match made in heaven.
One Hundred Ways to Ruin Ice CreamAn evaluation of four artisanal ice cream cookbooks.
Far From the TreeWhy Vermont wants you to use wine descriptors to talk about maple syrup.
Eat MeThe starving Jamestown settlers were cannibals. Good for them!
All Sizzle and No SteakWhy Allan Savory’s TED talk about how cattle can reverse global warming is dead wrong.
How Many Times Should You Chew Your Food?For maximum efficiency, according to one of the original crackpot health fads, hundreds and hundreds of times.
Age Your Canned GoodsWhy I now think of best-by dates as maybe-getting-interesting-by dates.