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.
Against PepperSalt needs a new companion.
Paella Is a Party!Stop wasting your time with risotto.
20 Guests, 19 PiesWhat happens when a Thanksgiving tradition gets completely out of hand.
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.
Back to the GrindSara Dickerman responds to the black-pepper enthusiasts.
The Miracle NoodleMy experiment with shirataki, the zero-calorie pasta from Japan.
Pumpkin EatersIt's Thanksgiving. Where should you put your pumpkin?
Judith Plotz’s Pies of Thanksgiving