Food

Zen and the Art of Food Maintenance

By Robin BradfordIllustration By Kylie Budge Everything in our lives is practice.—Dogen, Instructions for the Zen Cook Our group of 20 Zen students ranges in age from 25 to 75, and when ...

Pull Your Own Pork

By Fred Thompson from his book Grillin' With Gas (Taunton Press, April 2009)Photography by Ben Fink, courtesy of Taunton Press Few of us will ever cook a whole hog, but we all have the ability ...

Sunday Pizza Supper

By Paula AngersteinPhotography by Andy Sams Growing up in Central Texas, my family, like many others, had the tradition of a hearty midday Sunday dinner (which translates to “Sunday ...

Handiwork: Homemade Crackers

Story and Photography By Jim Long I began making my own crackers years ago as an alternative to the high-fat, high-calorie, chemical-laden packaged snack crackers available on the market. When I ...

High On Pie

By Mary BrycePhotography by Mary Bryce There is nothing better than a just-out-of-the-refrigerator cold wedge of pie. Nothing. I know from experience; I’ve had a lot of pie in my life. ...

Smart Food

By Kristi Willis Looking for a farmers market? Need a recipe for kohlrabi? Wondering what produce is in season this week? There’s an app for that. Cooks Illustrated: Featuring painstakingly ...

Pie for Breakfast Party

By Carol DawsonPhotography by Andy Sams Pies for the Pie-for-Breakfast prepared with Austin singer-songwriter Tricia Mitchell, in her kitchen Some years ago, my then-new boyfriend told me that he ...

How to Make Stock

By Jesse GriffithsPhotography by Carole Topalian Of all the fundamental kitchen staples, stock remains one of the most mysterious and myth-shrouded. But the fact that more people aren’t ...

How to Make Coffee

By David Alan If, according to singer Paul Simon, there are 50 ways to leave your lover, then perhaps there are just as many ways to awaken your beloved morning paramour. I’m talking about ...

How to Cook Fish

By Alain BrauxPhotography by Carole Topalian Does cooking fish intimidate you? It used to intimidate me too. But ever since I learned how it’s done in professional kitchens, I’m not ...