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food storage containers

Packaged goods

How to store your food

By Nancy Schatz Alton
May 12, 2008

Plastic to aluminum, glass to waxed paper.

strawberry cobbler

Frozen assets

Make desserts and cocktails with frozen fruit

By Keri Fisher
May 5, 2008

A taste of summer from the freezer all year round.

dough ball

All you knead

Embellish No-Knead Bread with whole grains

By Ellen Jackson
April 28, 2008

A pastry chef’s variation on the famous Jim Lahey bread.

passover seder plate

Mighty matzo

A Passover primer

By Zena Chew
April 14, 2008

Clean house, plan menus, and celebrate.

farmworkers California strawberry field

Fair trade at home

The domestic fair-trade movement

By Twilight Greenaway
March 31, 2008

Is your local food good for those who grow it, too?

Deviled Eggs

Devilishly good

Deviled eggs have never been more popular

By Angela Allen
March 21, 2008

An expert’s tips on making this classic brunch dish.

Rock steady

The simple mezzaluna makes sweet work of chopping

By Ashley Griffin
March 12, 2008

Roll with it.

Chickpea central

Put down that can opener and make them yourself

By Matthew Card
March 10, 2008

Yes, you can cook tasty garbanzos from scratch.

Pasta in a pinch

Clean out your fridge and make this one-dish meal

By Keri Fisher
March 3, 2008

Carbs, fat, protein, and veggies — what’s not to love?

food inspection

Eyes wide shut

A look at America’s food-inspection agencies

By Anne Laufe
February 25, 2008

The USDA and the FDA have tough jobs and tougher problems.

Lentils, uncovered

The secret to a successful batch

By Helen Rennie
February 22, 2008

Put a lid on it? Nope.

Hold the sandwich

Creative sack lunches for kids

By Keri Fisher
February 11, 2008

Picky eaters? Try these easy make-ahead meals.

Chocolate city

Make your own chocolate truffles

By Melissa Lion
February 5, 2008

A how-to for the chocolate-challenged.

Taking stock

Faking it with bean broth

By Liz Biro
February 1, 2008

A cook’s secret: Bean stock makes other foods taste meaty.

The life aquatic

Can we have our fish and eat it, too?

By Twilight Greenaway
January 28, 2008

The world’s seafood is disappearing. Here’s what to eat (or not).

Eating well

Healthy choices don’t always mean deprivation

From Features
January 14, 2008

Good food can be good for you.

Recipe organizing

Get those ducks in a row

By Melanie Mesaros
January 7, 2008

Now’s the time to clean out and clean up.

Spice trade

A brief history of cinnamon

By Elizabeth Lynch
January 2, 2008

Tree bark beloved for its aroma and flavor.

Bubbly bonanza

Pep up the new year with natural sodas and sparkling juices

By Nancy Schatz Alton
December 31, 2007

How not to drink high-fructose corn syrup.

Welcoming the winter solstice

A party to illuminate the day

By Culinate staff
December 18, 2007

Our bright idea: Food, friends, and lots of candles.

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Features

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

Our Table
eggs

Decisions, decisions

Putting my money where my mouth is

I’ll spend more on eggs but, alas, not more on cable.

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