Features

The science of baking

Kitchen chemistry

Features

A whole-grain glossary

Twenty whole grains to cook and eat

Front Burner

I agree with McGee

Buying and cooking dried beans

First Person

Going to the dogs

Forget commercial dog food and make your own

Our Table

Rice and bean favorites

The ultimate budget meal

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

Ask Hank

Drying homemade pasta

Or storing it in the freezer

First Person

Romance and remoulade

Her Valentine essential

First Person

Heartfelt tradition

Passing on a classic family recipe

Vine to Table

Chocolate and wine

Suggestions for pairings

Unexplained Bacon

Steamed up

Why you should get a rice cooker

Features

Chocolate city

Make your own chocolate truffles

The Produce Diaries

Winter radishes

Celebrate the last of the season

First Person

Zabaglione love

Don’t mistake simple for boring

Features

The food not eaten

Food waste: out of sight, out of mind

Art of the Slow Cooker

Moroccan Red Lentil Soup

Katherine Deumling

Homemade Veggie Bouillon

Martin Yan’s Asian Favorites

Chinese Five-Spice Cookies

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake

Katherine Deumling

Red Lentil and Winter Squash Dal

The Produce Diaries

Chia seeds

The latest superfood