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• The Minimalist: Fresh Start for a New Year? Let’s Begin in the Kitchen

  While stocking up on ingredients to help you cook quickly, you might clear out a bit of the detritus that’s cluttering your shelves. Read More... Posted Jan 06 2009, 05:47 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Kitchens

• Saving a Squirrel by Eating One

  Lately, a new meat is gracing the British table: Squirrel is selling as fast as gamekeepers and hunters can bring it in. Read More... Posted Jan 06 2009, 05:45 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Meat, Great Britain, Squirrels

• How Caramel Developed a Taste for Salt

  In 2008, salt caramel became one of those rare flavors that works its way from an elite culinary obsession to the American mass market. Read More... Posted Dec 30 2008, 04:59 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Desserts, Salt, Obama, Barack, Caramel

• Eula Mae Doré | b. 1929: Never by the Book

  She was at her best without a recipe. Read More... Posted Dec 26 2008, 05:53 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Deaths (Obituaries), Kitchens, Doré, Eula Mae, McIlhenny Co

• From Dining Out to Cold Turkey

  Americans have been trying to save money by cooking at home since the economy began to sour and food prices rose earlier this year. Read More... Posted Dec 09 2008, 04:23 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Prices (Fares, Fees and Rates), United States Economy

• A Taste of Puerto Rico in Cities Across the Land

  Once carried by wives to laborers in the fields, the meat-filled cakes called pasteles are now an indispensable part of holiday gatherings. Read More... Posted Nov 29 2008, 11:45 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, New York City, Pork, Holidays and Special Occasions, Hispanic-Americans, Puerto Ricans

• Op-Ed Contributor: No Chefs in My Kitchen

  “Chef” has pretty much replaced “gourmet cook” to describe anyone who cooks well. I must confess that the growing use of the word bothers me. Read More... Posted Nov 29 2008, 12:15 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Kitchens

• The Sophisticated Table

  An exploration of the 17th-century shift in French cooking, when chefs rejected pseudomedical dictates to emphasize a more novel merit of food: its taste. Read More... Posted Nov 28 2008, 02:41 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, France, Books and Literature, Sauces, Revolution in Taste, A (Book)

• Lives: The Homesick Restaurant

  At a Pakistani meal in London, the unmistakable flavor of the past. Read More... Posted Nov 28 2008, 11:45 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, London (England), Pakistan

• Dry-Ice Martini and Electric Cake

  Some professional scientists are drawing on laboratory experience and academic training to make cooking into a science project. Read More... Posted Oct 28 2008, 05:19 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Science and Technology, Halloween, Laboratories and Scientific Equipment

• Some Heavy Reading, Recipes Included

  The fall publishing season has delivered cookbooks from international star chefs as well as cooks who fly under the radar but are nonetheless mesmerizing. Read More... Posted Oct 21 2008, 03:12 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Restaurants, Books and Literature, Writing and Writers, Ducasse, Alain, Ray, Rachael, Keller, Thomas, Shopsin, Kenny, Mendelson, Anne, Blumenthal, Heston, Robuchon, Joel

• Letter: Hot Dog? No, Thanks

  Read More... Posted Oct 14 2008, 05:18 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Children and Youth

• As Checks Shrink, Restaurants Stretch Hours

  A growing number of local restaurateurs are seeking shelter from the economic storm by expanding their hours of service. Read More... Posted Oct 14 2008, 03:23 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Restaurants, Prices (Fares, Fees and Rates), Economic Conditions and Trends

• The Way We Eat: Flipping the Bird

  For the restaurant owner Kenny Shopsin, it’s meals over manners. Read More... Posted Oct 13 2008, 12:12 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Restaurants, Shopsin, Kenny, Pancakes

• The Curious Cook: What’s Hot, What’s Not in Pots and Pans

  When it comes to pots and pans metals and surfaces matter, and so do fat and heat management. Read More... Posted Oct 07 2008, 04:18 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Temperature, Aluminum, Steel and Iron, Teflon, Metals and Minerals