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

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours

First Person

Headcheese and chicken feet

How the rest of the world treats meat

Vine to Table

Game for wine

Pairing wild fare and the grape

Features

The science of baking

Kitchen chemistry

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

Features

Meat masters

Why we love DIY butchery

The Culinate Interview

Mark Winne

The food-system reformer

Front Burner

Spring onions

Celebrate the season with these fresh alliums

Features

Going nuts

Crunchy, tasty, healthy

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic

First Person

Buying the farm

Planting the seeds of agricultural bliss

Health+Food

Better food for more people

Changing how we eat

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Barefoot Contessa How Easy is That?

Lemon Chicken Breasts

Culinate Kitchen

Rhubarb Almond Cake

Features

A whole-grain glossary

Twenty whole grains to cook and eat

The Northwest Vegetarian Cookbook

Carrot Hummus

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake

A Platter of Figs

Turnip Pickles