Don’t Toss Your Romaine Lettuce. Cook It.It kills the germs and tastes delicious. Here’s where to start.
That Fall FeelingHow can I celebrate autumn in my kitchen without dusting everything in pumpkin spice?
Grain of SaltI mostly use plain kosher salt in my cooking, but I see all these other fancy kinds around. Do I need them?
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.
Keurig’s New Drinkworks Home Bar Is Perfect for the G&T Lover Who Can’t Be Bothered to Mix Gin With Tonic
This Is What Democracy Tastes Like?What Slatesters are cooking and baking in order to survive the stress of election night returns.
Grub ShlubI want to cook more at home, but I keep falling back on my takeout habit. How do I incentivize myself to get in the kitchen?
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.