FOOD
Serious Eats
- Special Sauce: Calvin Trillin on Gumbo, Writing, and Cole Porter
- How I Fell for Amaro Montenegro
- Spaghetti Puttanesca Is the World's Most Pungently Delicious Pasta
Naturally Ella
MUNCHIESMUNCHIES
- How My Abuela Taught My 56 Cousins and Me How to Cook
- How a Starbucks Barista Saved This Man from Certain Humiliation
- Marinated Eggplant and Ricotta Were Made for Each Other
The Kitchn | Inspiring cooks, nourishing homes
- How To Make Slow-Cooker French Dip Sandwiches — Cooking Lessons from The Kitchn
- Afternoon Snack Upgrades, 5 Ways — Snack Hacks
- What Is Rosé? — Wine Wisdom
- Recipe: Crispy Salt & Vinegar Potatoes — Vegan Munchies by Gina Eykemans
- 4 Tips for Organizing an Office Healthy Snack Swap — Smart Snacking
- Recipe: Ham Welsh Rarebit — Lunch Recipes from The Kitchn
- Why Chefs Love This Baking Staple — Tool Tips from The Kitchn
- Yes, You Can Rescue Overcooked Rice — Tips from The Kitchn
- 5 Ways to Use Seltzer in Your Cooking — Tips from The Kitchn
- Watch Jacques Pépin Teach You How to Turn a Tomato into a Rose — Food News
Journal of Food Science
- Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta
- Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)