Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

Features

The science of baking

Kitchen chemistry

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro

Features

Fabulous favas

A green herald of summer

First Person

Headcheese and chicken feet

How the rest of the world treats meat

Features

A whole-grain glossary

Twenty whole grains to cook and eat

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

Going nuts

Crunchy, tasty, healthy

Features

Meat masters

Why we love DIY butchery

Health+Food

Better food for more people

Changing how we eat

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic

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

Culinate Kitchen

Rhubarb Almond Cake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

A Platter of Figs

Turnip Pickles

Features

A whole-grain glossary

Twenty whole grains to cook and eat