First Person

Headcheese and chicken feet

How the rest of the world treats meat

Features

The science of baking

Kitchen chemistry

Features

A whole-grain glossary

Twenty whole grains to cook and eat

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

Features

Fabulous favas

A green herald of summer

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro

Features

Meat masters

Why we love DIY butchery

Features

Going nuts

Crunchy, tasty, healthy

Front Burner

Spring onions

Celebrate the season with these fresh alliums

The Culinate Interview

Mark Winne

The food-system reformer

Health+Food

Better food for more people

Changing how we eat

First Person

Buying the farm

Planting the seeds of agricultural bliss

The Culinate 8

Spice world

Make and use classic spice blends

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

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

Culinate Kitchen

Rhubarb Almond Cake

The Northwest Vegetarian Cookbook

Carrot Hummus