Features

The science of baking

Kitchen chemistry

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

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

Features

Fabulous favas

A green herald of summer

Features

A whole-grain glossary

Twenty whole grains to cook and eat

First Person

Headcheese and chicken feet

How the rest of the world treats meat

The Culinate Interview

Jessica B. Harris

The food historian

First Person

Aw, shucks

Summertime, and the oystering is easy

The Produce Diaries

Strawberries

The queen of berries

Features

Feeding the allergic

Cooking for guests who suffer food allergies

The Culinate 8

Fish without fear

Eight tips for buying whole fish

Health+Food

Better food for more people

Changing how we eat

Features

Market inspiration

Mind your budget at the farmers’ market

Culinate Kitchen

Rhubarb Almond Cake

The Inspired Vegan

Purple Slaw with Toasted Pecans

A Platter of Figs

Turnip Pickles

The Northwest Vegetarian Cookbook

Carrot Hummus

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

Features

A whole-grain glossary

Twenty whole grains to cook and eat