Welcome to Culinate
At Culinate we’re engaged in an ongoing conversation about eating well. Our content — articles, cooking tips, interviews, recipes, podcasts, food news, blog posts — helps people put real food at the center of their lives.
After all, food is fundamental. We all make dozens of decisions about it every day: what to eat, where to buy it, how to prepare it. But there’s more to dinner than meets the eye.
Where does our food come from? How is it produced? What does the phrase “you are what you eat” mean in the 21st century?
Culinate is a community for eaters who are asking just these kinds of questions.
Making food choices that fuse health, taste, and the environment isn’t always easy, but it’s effort well spent. At Culinate, we help you eat to your ideal.
We invite you to take your place at the table, and join our conversation.
- All registered members have their own member page. Member pages are the place to stash recipes to cook later — as well as store your own private recipes. Plus, you can write your own blog, see what your friends are eating, and find others who share your kitchen interests.
- We favor recipes that are simple and straightforward, made with fresh, seasonal ingredients. They come from a variety of places: cookbooks we’ve featured on the site; contributors we’ve hosted on the site; and from the Culinate Kitchen.
- Among our monthly columnists are kitchen luminary Deborah Madison; wine aficionado Kerry Newberry; and longtime Cook’s Illustrated contributor Adam Ried. Let them entertain and enrich you.
- On our Dinner Guest Blog you’ll find a host of invited short-term and long-term bloggers — writing on everything from heirloom chocolate and organic apples to ubiquitous corn and pesky gophers.
- Our articles department is brimming with features, interviews, news, and how-tos.
- Subscribe to our weekly newsletter. We’ll point you to a sampling of the week’s content.
- We think the best way to stay abreast of Culinate content is through RSS or on Facebook.
Finally, and just for fun, check out The Culinate Dictionary.