Features

Fabulous favas

A green herald of summer

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours

Features

A whole-grain glossary

Twenty whole grains to cook and eat

Features

The science of baking

Kitchen chemistry

First Person

Headcheese and chicken feet

How the rest of the world treats meat

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

First Person

Buying the farm

Planting the seeds of agricultural bliss

Features

Going nuts

Crunchy, tasty, healthy

Health+Food

Better food for more people

Changing how we eat

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic

The Culinate 8

Spice world

Make and use classic spice blends

The Culinate Interview

Mark Winne

The food-system reformer

Features

Meat masters

Why we love DIY butchery

Culinate Kitchen

Rhubarb Almond Cake

The Northwest Vegetarian Cookbook

Carrot Hummus

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

Features

A whole-grain glossary

Twenty whole grains to cook and eat

The Inspired Vegan

Purple Slaw with Toasted Pecans

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

A Platter of Figs

Turnip Pickles