Features

The Case for Ditching Your Tablecloth

The Case for Ditching Your Tablecloth

By CRAIG CAVALLO
Michel Roux Onion Soup

Michel Roux Has the Fastest Way to Make French Onion Soup

By CRAIG CAVALLO
Cooking Nordic with Magnus Nilsson, No Tweezers Required

Cooking Nordic with Magnus Nilsson, No Tweezers Required

By CRAIG CAVALLO
The Cookbook Too Good for Blaine Wetzel to Share

The Cookbook Too Good for Blaine Wetzel to Share

By CRAIG CAVALLO
Massimo Bottura’s Edible Art, Served Amidst Million Dollar Paintings

Massimo Bottura’s Edible Art, Served Amidst Million Dollar Paintings

By SOPHIE BRICKMAN
Which American State is Known for Beaver Tail and Buttwiches?

Which American State is Known for Beaver Tail and Buttwiches?

By CRAIG CAVALLO
Pork and Kimchi Potstickers

Why Thanksgiving Now Means Potstickers

By CYNTHIA CHEN
In Search of the Diner Breakfast Unicorn

In Search of the Diner Breakfast Unicorn

By AMY SCHILLER
Ruth Reichl's Easy, 4-Ingredient Cream Biscuits

Ruth Reichl’s Search for the Best Biscuit Recipe

By RUTH REICHL
Dominique Ansel's Cassoulet

Make Dominique Ansel’s Incredible Three-Day Cassoulet

By MAX FALKOWITZ
What’s it Like Eating Grilled Beaver Tail?

What’s it Like Eating Grilled Beaver Tail?

By AARON GOLDFARB
The Food of Oman is Too Good to Ignore

The Food of Oman is Too Good to Ignore

By FARIDEH SADGEHIN
The Magic of Cooking Stale Bread for Dinner

The Magic of Cooking Stale Bread for Dinner

By MAX FALKOWITZ
What Ever Happened to Turtle Soup?

What Ever Happened to Turtle Soup?

By JACK HITT
Olia Hercules Saveur Supper

Give That Spare Chicken Fat Its Own Gravy Boat

By MAX FALKOWITZ
America’s Most Obscure Fruit Makes the Best Ice Cream

America’s Most Obscure Fruit Makes the Best Ice Cream

By CATHY BARROW

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