Ruth Reichl, one of the country’s most prominent food writers, was editor of the nation’s oldest food and wine magazine for a decade. Then in 2009, Gourmet was abruptly shut down by the publisher. Out of a job, what did Reichl do? She hunkered down and started cooking. She talks to Jeffrey Brown about her new book, “My Kitchen Year.” Continue reading
We asked Ruth Reichl, author of “My Kitchen Year: 136 Recipes That Saved My Life,” what to cook in tricky everyday situations. Continue reading
Chimpanzees possess some of the mental skills needed for cooking. Continue reading
A team of researchers at North Carolina State University published a study challenging the idea that home-cooked meals are ultimately “better” for the family as a whole. Continue reading
Photo by Flickr user Dru Bloomfield The Turkey Talk-Line, which has been a source of advice on how to best prepare the bird for 32 years, has never hired men. But starting this week, Butterball will begin offering an online … Continue reading
In the age of pre-packaged food, author Michael Pollan says the most important thing about your diet is the act of actually cooking it. Jeffrey Brown talks to Pollan about his new book, "Cooked," which triumphs the gratification of home cooking and the importance of preserving it as a part of daily life. Continue reading
For decades on PBS, Julia Child brought her infectious enthusiasm for French cooking into the kitchens of her rapt viewers, passing on the culinary lessons she had learned during the years she lived in France.