Michael Pollan On Safran Foer, Nose-To-Tail, Food Trucks, Salt, Sugar His Last Three Meals, And More (PHOTOS)

I came up with a little guide to navigating cooking and eating with the iPad.

Though my homemade ketchup doesn't have the delightful undertones of Artificial Secret Ingredient #1 and Mystery Chemical #2, its saucy, tangy, and sweet-and-sour-ness will satisfy all your Heinzian needs.

"Give a man a chicken and he will turn it into a black lump. Teach a man to grill a chicken and he will gloat all night." Meathead Dad's chicken look...

Knowing the basics and feeling competent in the kitchen can open a world of opportunity to improve your quality of life. But sure, go ahead and hate it if you want.

My kids eat their vegetables all the time. At least sometimes. I mean, they all go through phases of pickiness, but when it's all said and done, they eat almost every vegetable there is.

Former Top Chef contestant Spike Mendelsohn (of Season 4, set in Chicago) appeared on The View last friday to make the ladies his well-regarded "Obama...

Too many people in this country, I have learned, have been sold a bill of goods. They've been tricked. Flim-flammed. Conned. Hussled. Bamboozled in...

Indian and French cuisine could not be further apart. For an Indian to learn French cooking, therefore, requires a complete shift in paradigm.

Men grill. It's genetic. Mostly we grill badly. It's not our fault. They say a good craftsman never blames his tools, but in this case it is justified.

As a kid, I spent hours flipping through my mother's butter-stained Betty Crocker cookbook from circa 1960. I'd sit and salivate at the sight of the s...

For the past 48 weeks, Food52.com readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of e...

I can report that a basket of salt-encrusted blue crabs is a meal like no other. In heaven, these will be the bar snack, mark my words.

Over the past few weeks I have been cleaning out the small apartment my eighty-year old mother has been living in for ten years. I am overcome with nostalgia and emotion.

The process, which can take 8 to 12 hours or more, is the quintessence of Southern smoke roasting. Lazy, slow, easy, fragrant.

How many times has someone spotted excess, overripe or just unused bananas in your kitchen and said, "uh-oh, looks like it's time to make banana bread...

A long time ago, my wonderful mother, sensing that her baby boy might be starving in the desert, sent a few pages of advice on how to get by on practically nothing at all.