Food & Cooking

Cookbook author Julia Turshen says cooking should be flexible: "[Recipes] are kind of sold to people as prescriptions, these really precise things, ... but I think there's very rarely a wrong answer.

The TV star and educator talks about her early days in food, her training and teaching in France, and how anyone can learn to cook and eat well.

The Food Network draws more viewers than any of the cable news channels, but Americans are actually cooking less than ever. Food-culture writer Michael Pollan (The Omnivore's Dilemma) ponders the phenomenon.

Journalist Barry Estabrook wanted to know more about the animal and its journey from the farm to his plate. In a new book, he explores the dichotomies of the industry that's raising our pork chops.

Cooking with plant foods naturally high in compounds called glutamates can stimulate the same taste receptors that meat does. America's Test Kitchen explains in The Complete Vegetarian Cookbook.

The Cook's Illustrated Meat Book gives tips on how to shop for, store, season and cook meat. Why shouldn't you pack your burgers too tight? Two America's Test Kitchen editors explain.

Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, Proof: The Science of Booze, explores these and other scientific mysteries of alcohol's effect on the body.

One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes.