The Whey Home

Cheesemaking kits for the DIY set

Riding the coattails of the DIY movement, an outcropping of city-slicker cheesemakers has proven that the best (and most economical) cheeses can be made even in the tiniest...

Country Mamas

Small purveyors are bringing back the country ham

Country hams, with their firm, mold-speckled exteriors, may not be as inviting as their brine-infused relatives, but these salty, dry-cured meats are the grand cru of pork...

Not Another Egg Slicer

Keep it under $25 with these nifty gifts

There’s no shortage of value-minded kitchen gadgets out there, but many end up wasting perfectly good drawer space. Here are a few that gift recipients will be excited to...

Big Fish

A D.C. chef is seafood's staunchest advocate

We've heard the name Barton Seaver tossed around in connection with his superlative cooking at Washington, D.C., restaurants Blue Ridge and Sonoma Restaurant & Wine Bar. But...

Immersion Study

Sous-vide cooking finally hits home

The turning point in the war against dry chicken and mushy broccoli came in the 1970s, when French chef George Pralus invented sous-vide ("under-vacuum") cooking. The technique is...

Traveler's Assurance

National Geographic rounds up the world's best eats

There are two types of travelers: Those who plan their trips around food, and those who don't. If your itineraries put ham before historic architecture, the globe-trotters at...