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A skeptical look at Savor’s butter alternative, with questions about sustainability claims, patents, food safety oversight, energy use, and long-term...
From the La Cuisine archives, Joy’s Pumpkin Cookies are a longtime seasonal favorite. Learn why these soft pumpkin cookies with...
An opinion piece on how Bayer, Corteva, Syngenta, and BASF shape seed access, farmer dependence, and food independence—and how seed-saving...
A lively look at the roots of Pollo alla Cacciatora, from French Poulet Chasseur to Italian hunter’s chicken, plus an...
A personal guide to Trattoria Serghei in Bologna, with notes on its old-school dining room, handmade pasta, classic Bolognese dishes,...
An American expat in Bologna reflects on tacos, homemade tortillas, and a pork carnitas recipe shaped by years of cooking...
A personal look at the Michelin Guide’s history, symbols, and influence, and why its partnership with Sysco raises concerns about...
A personal reflection on produce markets in Bologna and Virginia, with simple, practical advice for marinating and grilling zucchini, eggplant,...
A clear guide to agar-agar, gelatin, and pectin, with tips on how each works, when to use them, and where...
Alexis Soyer was a 19th-century chef, kitchen innovator, and humanitarian who helped transform soup kitchens, military cooking, and public food...