Aug 8, 2014 — Guests at the U.S.-Africa Summit were served beef with a Moroccan spice blend. We asked food mavens Marcus Samuelsson and Paula Wolfert to share their recipes. So now you can dine like a diplomat!
Nov 18, 2013 — Dust off that old Mr. Coffee! We've stumbled upon a wacky use for classic coffee makers: Cook a three-course meal for one. From poached salmon and pumpkin soup to steamed broccoli and couscous, the possibilities are endless. But why in the world would anyone want to cook this way?
Oct 25, 2013 — A number-crunching project that sifted through hundreds of thousands of recipes and user reviews finds something pork lovers have long known: Bacon does seem to take many dishes up a notch. But it's not the only "miracle" ingredient when it comes to boosting your food's flavor.
Mar 5, 2013 — Also: Alice B. Toklas' fudge recipe; a fireproof edition of Fahrenheit 451; and a Milton scholar on ghostwriting the Sweet Valley High series.
Feb 25, 2013 — If you didn't have time to pack a lunch and you're tired of eating out, why not cook up something in the office? All you need is a microwave, a mug and a few basic ingredients to make scrambled eggs, mac and cheese or a brownie.
Jan 14, 2013 — For her new book, Gran Cocina Latina, chef Maricel Presilla visited homes and restaurants across Latin America to document their food. But one dish familiar to Americans, the sauce often served with Cuban-style yuca fries, has a surprising origin — Presilla herself.
Dec 25, 2012 — An IBM computer that analyzes flavor molecules and develops recipes is on the way in five years, scientists say. They are hoping to find not only novel and tasty flavor combinations, but ones that will appeal to us without adding to our waistlines.
Nov 19, 2012 — Scientists have come up with an algorithm to guess how many stars a recipe will receive online. By building "social networks" for ingredients, the algorithms also reveal how we mix and match spices, make dishes more healthful and customize flavor profiles.
Nov 1, 2012 — Food writer Ellen Brown has enlivened this often-maligned, yet much-beloved hot dish with dried porcini mushrooms and mozzarella cheese in a new book.
Oct 13, 2012 — A reporter's quest to understand differences in regional recipes of the Middle East staple yields homespun stories about their provenance.