Grain of Salt
I mostly use plain kosher salt in my cooking, but I see all these other fancy kinds around. Do I need them?
The Big CrunchI love cooking, but I have a tiny kitchen. How can I make the most of my limited space?
Navigating Kinship in the KitchenMy family is full of picky eaters. How can I cook for them and maintain my culinary dignity?
When Garnishes Turn GarishOur hardcore foodie friends serve us incredible dinners, but they won’t let us reciprocate. What should we do?
When Does Reducing Food Waste Turn Into Eating Trash?Introducing the Pickle, Slate’s new food and cooking advice column.
Mindful MunchiesFrom vegan gummies to cannabis teas, marijuana edibles are becoming the newest product in the “wellness” market.
A Brief History of the Absurdly Catchy Nuts.com Rap CommercialIt’s the KARS-4-KIDS of snack food jingles.
Active Time: EndlessNew recipes always take me longer than they should. How can I become a faster cook?
Good Riddance to the Red Delicious, an Apple That SucksThe loathsome fruit has finally slipped from its spot as the dominant apple in American orchards, and not a moment too soon.
“I’m Not Going to Lie, I Went Every Other Day”An interview with someone who survived Olive Garden’s Never-Ending Pasta Pass.
Your Seamless Is ShowingI’m serving takeout at my dinner party. Should I try to disguise it as homemade or own my truth?
I Can Bake, TooBaking is not necessarily more “precise” than cooking. It just requires developing a sense of ratio and improvisation.
“We Know Phonies From a Thousand Miles Away. He Wasn’t One.”Food writer Gustavo Arellano on why Anthony Bourdain meant so much to marginalized communities.
I Hate How Much I Love SeltzerThose delightful bubbles push my environmentalist principles right out of my brain. Why?
A Paean to PB&PWhy a peanut butter and pickle sandwich is the totally not-gross snack you need in your mouth right now.