Starting From Scratch

When Maria Rodale, CEO of Rodale Inc., decided to write a cookbook, she knew nothing was more from the heart than going back to the basics. The aroma of...

Mr. Chocolate

New York City has a sweet spot for dessert. Jennifer Fauci explores the scintillating world of chocolate, according to Jacques Torres. Manhattan is enrobed with chocolate shops. From SoHo...

Bizarre Island

Andrew Zimmern’s East End food musings Andrew Zimmern, host of Travel Channel’s Bizarre Foods, has always been a world traveler thanks to his inclination toward exotic eats and fascinating...

Get Crackin’ With Duck Eggs

From breakfast to baking, find the best ways to use this versatile ingredient. Chicken eggs rule the roost in most kitchens and their place on the refrigerator shelf is...

Hot Flair

There are dozens of varieties of peppers spicing up bland food across the globe—and with insane chili heads breeding strains, there are dozens more on the horizon. Peppers pump...

A Crowded Stove Top

Chef Geoffrey Zakarian’s full plate of projects Chef and restaurateur Geoffrey Zakarian’s career has whisked him off to locales like Paris and London, landed him in gastronomical mecca New...

Making It Uptown

Chef Marcus Samuelsson and Harlem’s latest renewal The enlivening term “Harlem Renaissance” is often used to describe the upside of the uptown neighborhood’s many boom-and-bust cycles—with shifts to economic...

A Farmer’s Heirloom

A fresh ingredient straight from the garden Thank goodness for fanatical seed savers. Sometime before the 1930s, an opportunistic farmer somewhere in America noticed a plant was producing a tomato...