Features

The science of baking

Kitchen chemistry

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

Features

Fabulous favas

A green herald of summer

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro

First Person

Headcheese and chicken feet

How the rest of the world treats meat

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

Features

Going nuts

Crunchy, tasty, healthy

The Culinate Interview

Mark Winne

The food-system reformer

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic

Front Burner

Spring onions

Celebrate the season with these fresh alliums

First Person

Buying the farm

Planting the seeds of agricultural bliss

Health+Food

Better food for more people

Changing how we eat

The Culinate 8

Spice world

Make and use classic spice blends

A Platter of Figs

Turnip Pickles

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake

Culinate Kitchen

Rhubarb Almond Cake

The Northwest Vegetarian Cookbook

Carrot Hummus

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill