Features

Fabulous favas

A green herald of summer

First Person

Headcheese and chicken feet

How the rest of the world treats meat

Features

A whole-grain glossary

Twenty whole grains to cook and eat

Features

The science of baking

Kitchen chemistry

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

Health+Food

Better food for more people

Changing how we eat

Features

Going nuts

Crunchy, tasty, healthy

First Person

Buying the farm

Planting the seeds of agricultural bliss

Front Burner

Spring onions

Celebrate the season with these fresh alliums

The Culinate Interview

Mark Winne

The food-system reformer

Features

Meat masters

Why we love DIY butchery

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

A Platter of Figs

Turnip Pickles

Features

A whole-grain glossary

Twenty whole grains to cook and eat

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake

Culinate Kitchen

Rhubarb Almond Cake

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

The Inspired Vegan

Purple Slaw with Toasted Pecans