Food! Glorious Food...

HOW TO COOK EVERYTHING
A Gratifying Adventure in Group Cooking
By MARK BITTMAN
Published: October 16, 2012

THERE is the potluck, but there is also collective cooking. And given a willing helper or two, it can turn a fairly standard weeknight meal into a rocking party. The pace is not necessarily relaxed, but it’s fun. Moar

In Myanmar, True Comfort in the Food
By JULIA MOSKIN
Published: October 15, 2012

EACH time the Canadian photographer and writer Naomi Duguid traveled to Myanmar from 2008 to 2011, researching the country’s food traditions, she knew she had to cram in as much eating and learning as possible. Moar

The Chemistry Behind Great Food Pairings
By SINDYA N. BHANOO
Published: October 15, 2012

Red wine and steak, soda and burgers, pickles and pastrami sandwiches — these are combinations that just work. Now researchers provide a scientific explanation for why these unions are appealing to the tongue. Astringents like red wine and pickles balance out the grease of steaks and pastrami. Moar

Sharing Lessons From a Farm in Japan
By DAVID TANIS
Published: October 12, 2012

THOUGH she had intended to spend only one year abroad, Nancy Singleton Hachisu has lived in a small village in rural Japan for more than 20. Moar

In Southern Italy, a Chance to Be More Than Just a Bargain
By ERIC ASIMOV
Published: October 11, 2012

LIKE Italian food, Italian red wine has an innate, almost elemental appeal. Regardless of where in Italy it comes from, good Italian red wine speaks directly to the soul, and the gut, of place and people and food and love. And that’s just the beginning; great wines embrace the head as well. Moar