Features

The science of baking

Kitchen chemistry

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

Features

The food not eaten

Food waste: out of sight, out of mind

First Person

Going to the dogs

Forget commercial dog food and make your own

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

Features

A whole-grain glossary

Twenty whole grains to cook and eat

The Culinate Interview

Mark Winne

The food-system reformer

First Person

Buying the farm

Planting the seeds of agricultural bliss

Features

Meat masters

Why we love DIY butchery

Health+Food

Better food for more people

Changing how we eat

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic

Front Burner

Spring onions

Celebrate the season with these fresh alliums

Features

Going nuts

Crunchy, tasty, healthy

The Northwest Vegetarian Cookbook

Carrot Hummus

Barefoot Contessa How Easy is That?

Lemon Chicken Breasts

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours

A Platter of Figs

Turnip Pickles

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake

Features

A whole-grain glossary

Twenty whole grains to cook and eat

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu