The digital food magazine announced the change on Monday, citing the carbon footprint of cattle and a desire to help home cooks become more environmentally friendly.
In her new cookbook, Nothing Fancy, Alison Roman is rebranding how we think of having people over for dinner. You don't have to prepare a picture perfect moment to share a good meal with friends.
Ella Risbridger was suicidally depressed when she roasted a chicken and ended up writing an uplifting, genre-bending cookbook that reads like a magical mix of memoir, novel and self-help book.
Irish cuisine has more to offer than just corned beef and cabbage. Award-winning Irish Chef and food writer Darina Allen shared a few of her favorite recipes.
NPR's Lynn Neary drops in on a cooking session with America's Test Kitchen Kids editor in chief and an 8-year-old chef to try one of more than 100 recipes for foods that kids love to eat — and make.
If the idea of the same-old brisket is giving you the Passover blues this year, author Jennifer Abadi will inspire a lighter, brighter table with Jewish recipes from all over the world.
Magazine art director Cipe Pineles helped pave the way for creative women in publishing. She also illustrated her mother's Eastern European recipes, but for 70 years the manuscript lay undiscovered.
A visit to Ann Arbor wouldn't be complete without a trip to an eatery that bears the famous name. And the mouthwatering, no-nonsense recipes are designed to entice even novice bakers into the kitchen.
Two years ago in The New York Times' food section, Sydne Newberry commented on this recipe — and the bittersweet end to her marriage. The comment went on to become Internet legend.
Through the Rubenstein Test Kitchen project, librarians and staff re-create historical recipes from thousands of cookbooks in the collections. Some dishes are culturally telling ... and comical.
No self-respecting cook would admit to using the food-nuker for anything more than heating up last night's pasta, but it's hard to deny the influence this little machine has had on American life.
Researchers have created an artificial neural network that analyzes an image of a dish and tells you how to make it. Still in the early stages, the technology might help improve our dietary health.
Say you're headed to an outdoor cookout or barbecue or a family reunion but you don't want to show up empty-handed. What do you bring? Chefs Edward Lee, Amy Thielen and James Rigato offer suggestions.
Like many girls around the world, Wilma Consul had kitchen duty growing up in the Philippines — and resented it. But today making a childhood dish brings back fond family memories.
Cooking legend Joan Nathan documents the worldwide reach of Jewish food in her new book, King Solomon's Table. One example is haroset, a Passover staple that's been adapted to suit many local tastes.
In the children's books, food is practically a supporting character. So why not welcome the poor Baudelaire orphans with a delightfully miserable repast while binge-watching the new show?
Colonists in the new world experimented with new and unfamiliar ingredients for cocktails. The results were Lambswool, Ass's Milk and other innovative drinks, some of which could kill you.
With tantalizing twists like liqueur, coffee and spices, kids may turn up their little red noses at these decadent delights — but that just leaves more for you and your adult friends.
In her new book, Sarah Lohman says that even though America is culturally and ethnically diverse, its food is united by a handful of tastes that have permeated the nation's cuisine for centuries.
Chef Mike Isabella, a renowned restaurateur, has devised some delectable spinoffs of traditional turkey accompaniments, while staying true to classic roots.
Food and surrealism make bizarre bedfellows in Les Diners de Gala, first published in 1973. Now, you can get a reprint of those recipes and illustrations — and a peek into his legendary banquets.
Many Filipinos have responded angrily to Bon Appétit's "Ode to Halo-Halo," an iconic treat of the Philippines, because the recipe is so far off the mark that it feels "sacrilegious."
Behind bars, it takes ingenuity, other prisoners and a little help from the commissary to approximate a proper diet. That's what rapper Prodigy of hip-hop's Mobb Deep learned after going to prison.
Matzo ball soup is a classic straight from Eastern Europe. But not all Jews from the region came to the New World via Ellis Island, as this jalapeño-inflected recipe reflects.
