Italians created imitation coffee from barley in response to World War II–era rationing. Why are they still drinking it?
It's home to a wealth of information on dishes from around the world — all in videos produced by amateur, enthusiastic cooks.
Shosui Takeda's light-as-a-feather, impossibly sharp Japanese kitchen knives are the new objects of our affection
Our favorite food videos this year ranged from a fermentation lesson in China to the annual religious pilgrimage of 4 million women in southern India
Hand-held and infinitely customizable, the biscuits from Callie's Charleston Biscuits are the perfect all-day indulgence
The formula for vinegar is simple: You need an alcohol, you need oxygen, and you need the presence of bacteria
Generations of Francophillic chefs have made Americans terrified of overcooked vegetables, but we weren’t always so afraid
With a perfect balance of sweetness to acid and the flakiest-ever, all-butter crust, this pie makes an epic dessert as well as a next-day breakfast to look forward to.
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