Cooking

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  • Care for something saucy?

    A tour of the world's most infamous aphrodisiacs, from dog penis and prunes to swallows' hearts and spaghetti puttanesca.
    By Robert Sietsema February 13, 2007

  • Tastes that tempt

    From curried oysters to sweet figs, this exotic menu of aphrodisiac recipes is sure to get your valentine in the mood.
    February 13, 2007

  • The bunny vs. the blue box

    Annie's Homegrown Macaroni & Cheese is the pantry staple of harried, organo-hipster parents everywhere. But is it any healthier than the day-glo noodles of our white-bread childhoods?
    By Anastacia Marx de Salcedo January 30, 2007

  • The anxiety of appetite

    Barry Glassner, author of "The Gospel of Food," takes aim at foodies' sacred cows and explains why many of our menu choices are motivated by fear as much as hunger.
    By Tracie McMillan January 23, 2007

  • Coconut, curry and nutmeg cookies

    Spice up your next dinner with four recipes from Malaysia, Indonesia and Singapore.
    By James Oseland December 12, 2006

  • Trial by fryer

    Some cooks think that because they throw a mean dinner party, they can run a restaurant. Until I tried to manage an overworked kitchen, an angry staff and an untested menu, I was one of them.
    By Gabrielle Hamilton November 14, 2006

  • "Right food, right place, right time"

    Tender pork, grape gravy, roasted squash and a brown sugar cake add up to the perfect fall feast.
    By Nigel Slater October 31, 2006

  • Something fishy

    Pumped into foods from yogurt to pizza, omega-3 fatty acids, made from fish, are being hyped as an elixir for heart disease and depression.
    By Catherine Price October 17, 2006

  • Bad taste

    Boiled duck embryos, lobster foam, and freeze-dried steak wrapped in washcloth! Our favorite food writers relive their worst meals.
    October 10, 2006

  • Bite me!

    Bad-boy chef and globe-trotting gourmet Anthony Bourdain gets frank about rude vegans, Rachael Ray and why restaurants are America's last meritocracy.
    By Page Rockwell June 26, 2006

  • Celebrity chef burns women

    Britain's Gordon Ramsay says women can't cook to save their lives. Don't tell his wife.
    By Katharine Mieszkowski October 24, 2005

  • Recipe for success

    Julie Powell was a depressed temp whose life changed forever after she embarked on a year-long Julia Child cook-a-thon.
    By Sarah Karnasiewicz October 12, 2005

  • The dish about family dinners

    Too busy to cook? A new book argues that your kids may be missing out on more than just veggies. Plus: Healthy, stress-free recipes guaranteed to make your family ask for seconds.
    by Sarah Karnasiewicz June 30, 2005

  • Get out of our kitchen!

    They cook better, dress better and decorate better than we do. Death to all metrosexuals!
    By Sheerly Avni September 2, 2003

  • Food porn

    "Nigella Bites" is, without apology, the most consistently lubricious show on the air.
    By Charles Taylor April 18, 2003

  • "Joy of Cooking"

    Irma Rombauer might have been a terrible cook, but her elegant instruction manual belongs in every kitchen.
    By Douglas Wolk July 1, 2002

  • Savoring pleasure

    Summer cooking should be as sensual and free-spirited as a Lawrence novel or a song by Brian Wilson.
    By Charles Taylor June 28, 2002

  • Michael Romano

    One of New York's top chefs talks about cooking on Sept. 11, kitchen piracy and why food shouldn't be an intellectual experience.
    By Brian Libby December 18, 2001

  • Not home for the holidays

    Coming of age in the kitchen of a Canadian commune.
    By Paulina Borsook November 21, 2000

  • Rich food, poor food

    By Jodi Greenbaum
    By September 15, 2000

  • The outsiders

    Hillary Clinton and New York's newest celebrity chef have a lot in common. And it's not helping either of them.
    By Shinan Govani August 24, 2000

  • My mother's 10 rules to live by

    Take them with a grain of salt, but just one grain or you'll bloat.
    By Elissa Schappell May 12, 2000

  • Your goose is cooked

    Goose livers the size of breadbaskets: A step-by-step look at expert foie gras preparation.
    By Marjorie Leet Ford April 13, 2000

  • The perfect pasta sauce

    At an Aeolian restaurant, two Italian men offer an American woman the ultimate challenge.
    By Laura Fraser March 23, 2000

  • Ode to "Joy"

    The sacred text of the kitchen has a powerful and lasting resonance.
    By Lloyd Fonvielle March 7, 2000
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