These people love sweet potatoes

Here’s why

December 2, 2013

From babies to busy people, everyone’s a fan.

How to cut an onion

Five ways to pay more attention to this simple skill

October 14, 2013

Cooking with intent serves you in more ways than you may realize.

Need cookies; butter is frozen

Tips on softening butter

August 21, 2013

Advice for bakers who need room-temp butter in a hurry.

Put down that box!

Five reasons why you shouldn’t eat dry cereal

July 24, 2013

More sugar ain’t a good thing.

Things in your fridge it’s OK to feed your dog

Five kibble-enhancements

June 17, 2013

Fresh food for Fido.

Is this food a good bet?

Five ways to get to yes

May 22, 2013

Ask these five fundamental questions to determine if a food is worth eating.

My new column

Five ideas each month for eating better

May 1, 2013

Longtime cooking instructor Cynthia Lair joins us monthly.

Cynthia’s High Five

Cynthia Lair is an assistant professor at Bastyr University, where she is the director of culinary curriculum. She can be found in print via her two cookbooks, Feeding the Whole Family and Feeding the Young Athlete, and online in the Web cooking show Cookus Interruptus. Watch her TEDx Rainier talk “How to Cut an Onion.”

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice