They’ve been making canned cheddar at WSU for 77 years.
Supper with the neighbors.
How to streamline your Thanksgiving stuffing.
Antibiotics all around us.
Tasting notes are all style and no substance, says the New York Times wine critic.
The class issues behind “going domestic.”
Where tea comes many ways.
Produce labels, explained.
What are you hungry for?
Did European colonists hunt here?
‘To keep a pear in mind as it ripens is to practice cooking in its simplest form,’ writes Paul Bertolli.
Managing your basil crop, with advice from a former farmer.
Why choice isn’t everything.
A farmer’s wisdom.
To cope with her grief, Beth Howard turned to pie-baking.
A classic work of culinary history explains why certain New World foods found favor in the Old World.
How to sauté correctly.
A guy who ran a pie company finally discovers a love of baking.
Mangroves in trouble.
A quick lesson on choosing and cooking marrow bones.
At our table sit many authors: cooks, critics, journalists, memoirists, humorists, and more. Join us here for excerpts from their work.
Most of the time with cooking and eating, the rules are clear.