Features

The science of baking

Kitchen chemistry

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

Features

A whole-grain glossary

Twenty whole grains to cook and eat

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours

Features

Fabulous favas

A green herald of summer

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic

Health+Food

Better food for more people

Changing how we eat

Features

Going nuts

Crunchy, tasty, healthy

The Culinate 8

Spice world

Make and use classic spice blends

First Person

Buying the farm

Planting the seeds of agricultural bliss

The Culinate Interview

Mark Winne

The food-system reformer

Features

Meat masters

Why we love DIY butchery

Culinate Kitchen

Rhubarb Almond Cake

Features

A whole-grain glossary

Twenty whole grains to cook and eat

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

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu