Bar tab

How to stock a home bar

By
February 28, 2014

Keep it simple: fruit, a good juicer, and booze, of course.

One meal, two ways

Four flexitarian techniques for diners with differing diets

By
January 30, 2014

A Jack Sprat tale.

Star turns

Four elegant Thanksgiving side dishes

By
November 22, 2013

Pasta, persimmons, spuds, and salad.

Vegan on the side

Healthier dishes for Thanksgiving

By
November 19, 2013

How to lighten up the feasting holiday.

Fun factor

Writing a cookbook can be a blast

By
November 15, 2013

The history of the Toro Bravo cookbook.

Challah at home

A bread for the upcoming holidays

By
November 14, 2013

Sussing out a lost family recipe.

Popped grains

Try quinoa, amaranth, millet, and sorghum

By
November 1, 2013

Think beyond popcorn for crunchy goodness.

Flour to the people

Going with the local grains

By
October 17, 2013

Tips for buying and baking with locally grown flour.

Vibrant vinegar

How to make your own wine-based vinegar

By
September 20, 2013

It’s the secret to the perfect salad.

Rice types

A glossary and more

By
August 16, 2013

How to buy, cook, and understand this much-loved grain.

Doctored up

Culinary education for health practitioners

By
July 30, 2013

The medical profession starts to clean up its nutritional act.

Ever try gochujang?

It’s perfect on bibimbap — and more

By
June 25, 2013

She discovered her favorite condiment only recently.

Bivalves 101

Clams, mussels, oysters, and scallops

By
May 7, 2013

A guide to picking and preparing these popular shellfish.

In the boarding house

The original working-class diet

By
April 9, 2013

Both James Beard and Craig Claiborne grew up in them.

Brunch retooled

Hearty brunches, lightened

By
February 4, 2013

How to cook a less heavy brunch, without sacrificing flavor.

The benefits of broth

Heal yourself with Asian soups

By
January 14, 2013

Hot-and-sour soup, and so much more.

Kitchen throwdown

A conversation with dueling food writers

By
December 13, 2012

Kim Severson and Julia Moskin agree that cooking is key.

Gluten-free Christmas cookies

Tips for making wheat-free treats

By
December 11, 2012

Success right out of the oven.

Sticky sweet

Rediscovering molasses

By
December 5, 2012

It’s versatile, richly flavored, and better for you than white sugar.

Aperitivo time

The Italian version of happy hour

By
October 29, 2012

A perfect marriage of cocktails and snacks.

Features

Culinate’s features address the practical challenges and joys of food.

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Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

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