These people love sweet potatoes

Here’s why

By
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

By
October 14, 2013

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

Need cookies; butter is frozen

Tips on softening butter

By
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

By
July 24, 2013

More sugar ain’t a good thing.

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

Five kibble-enhancements

By
June 17, 2013

Fresh food for Fido.

Is this food a good bet?

Five ways to get to yes

By
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

By
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.”

Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice