Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

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

Features

The science of baking

Kitchen chemistry

Features

A whole-grain glossary

Twenty whole grains to cook and eat

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours

Features

Fabulous favas

A green herald of summer

Front Burner

Spring onions

Celebrate the season with these fresh alliums

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic

The Culinate Interview

Mark Winne

The food-system reformer

The Culinate 8

Spice world

Make and use classic spice blends

Features

Meat masters

Why we love DIY butchery

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

Here’s the beef

Cooking meat on a gas-fired grill

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

A Platter of Figs

Turnip Pickles

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

Culinate Kitchen

Rhubarb Almond Cake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake

The Northwest Vegetarian Cookbook

Carrot Hummus