cooking

Flickr Photo/Jess Judge (CC-BY-NC-ND)

Jeannie Yandel talks to Dan Pashman, creator and host of the podcast The Sporkful, about his new book: "Eat More Better: How To Make Every Bite More Delicious."

When shopping for meat, sometimes the options can be dizzying — what's the difference between an organic, free-range or air-chilled chicken? The Cook's Illustrated Meat Book offers insights.

It's about how to shop for, store, season and cook meat and poultry — and how to prevent contaminating your kitchen with bacteria from the raw meat.

You like soft and chewy. He likes thin and crispy. If only there were a way to bake chocolate chip cookies to please everyone.

There is! And, no, it's not Martha Stewart's way. It's science.

KUOW Photo/Kara McDermott

People usually go to Skagit Valley for tulips and berries. But here’s a little known fact: The region also grows grains. Grains used to be grown mainly as cover crop and often shipped out of state. These days Skagit Valley is seeing a grain revival, thanks to a local researcher.

If your experience with whole grain bread takes you back to the hard brick loaves of the '70s, Stephen Jones at the Bread Lab wants to change that.

The idea that eating cocoa-rich, dark chocolate may offer greater health benefits than milk chocolate is not new.

Cocoa is loaded with compounds called polyphenols that have been shown to help our bodies fend off inflammation and maybe even improve our moods.

And now a small study published in the Journal of the American Heart Association offers evidence of another possible benefit: improving vascular health by increasing blood flow.

Ruth Reichl's book "Delicious!"

Marcie Sillman talks with author and former Gourmet Magazine editor-in-chief Ruth Reichl about her new foray into fiction.

Langdon Cook's book "The Mushroom Hunters."

Ever wonder who heads into the woods to gather those gourmet wild mushrooms that adorn the plates in Seattle’s finest restaurants? Forager and author Langdon Cook introduces us to the motley crew that hunts out the chanterelles and morels we love in his new book, “The Mushroom Hunters.”

What's in a name? It's an age-old question Juliet once asked Romeo in Shakespeare's famed play.

Today, it's a serious question between the U.S. and the European Union, which has said it wants U.S. food makers to stop using European names.

But depending on what food you're talking about, a name could be a lot, says Kyle Cherek, the producer and host of a TV show called Wisconsin Foodie.

In an age when consumers want transparency in how their food is produced, meat producers are under the microscope.

And the meat industry is responding: Antibiotic-free chicken is showing up everywhere you look.

Flickr Photo/rockdoggydog

In hindsight, Greg Atkinson was destined for a life in and around the kitchen, but he didn’t necessarily predict that for himself.

Courtesy of Sheryl Wiser

Ross Reynolds talks with Sheryl Wiser of the Cascade Harvest Coalition about what is fresh at the farmer's market this week.

Flickr Photo/The Heathman Kirkland

Marcie Sillman talks with Kurt Timmermeister about his newest book, "Growing a Feast: The Chronicle of a Farm-to-Table Meal."

Flickr Photo/The Greatist

Marcie Sillman talks with chef Sara Dickerman about the food lover's cleanse.

Flickr Photo/Gabriel Li

Marcie Sillman talks with chef Sara Dickerman about what to serve your overnight holiday guests for breakfast.

Poet Kate Lebo
Courtesy of Shawn Arntz

Poet Kate Lebo's newest collection, "A Commonplace Book of Pie," opens with an epigraph from Carl Sagan: "If you wish to make an apple pie from scratch, you must first invent the universe." 

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