Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

First Person

Headcheese and chicken feet

How the rest of the world treats meat

Features

The science of baking

Kitchen chemistry

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

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro

Features

A whole-grain glossary

Twenty whole grains to cook and eat

The Culinate 8

Spice world

Make and use classic spice blends

First Person

Buying the farm

Planting the seeds of agricultural bliss

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic

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

Features

Going nuts

Crunchy, tasty, healthy

A Platter of Figs

Turnip Pickles

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill

The Northwest Vegetarian Cookbook

Carrot Hummus

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Features

A whole-grain glossary

Twenty whole grains to cook and eat