Unexplained Bacon

Making your own bacon

It’s easy and satisfying

Features

A cow’s life

Some cows have it good; most don’t

The Culinate 8

How to butterfly a boneless pork loin

Matthew Card’s technique and a recipe

Features

A whole-grain glossary

Twenty whole grains to cook and eat

First Person

Going to the dogs

Forget commercial dog food and make your own

Unexplained Bacon

Sugar daddy

Homemade caramel sauce is easy and elegant

Front Burner

I agree with McGee

Buying and cooking dried beans

Kitchen Limbo

Super natural cooking

Don’t toss that tofu

The Produce Diaries

Radicchio

The red-and-white chicory

Features

Fondue feast

How to make authentic cheese fondue

Features

In praise of the braise

How to cook meat slowly

First Person

Heartfelt tradition

Passing on a classic family recipe

First Person

Zabaglione love

Don’t mistake simple for boring

The Culinate Interview

Chuck Siegel

The chocolatier

Culinate Kitchen

Not-Quite-Monster Cookies

The Barefoot Contessa Cookbook

Rosemary White Bean Soup

Culinate Kitchen

Toffee Brittle with Chocolate and Sea Salt

Cooking with the Seasons at Rancho La Puerta

Butternut Squash Flan

Ellen Jackson

Multigrain No-Knead Bread

Features

A cow’s life

Some cows have it good; most don’t

Caprial’s Desserts

Cinnamon Rolls