Cooking can be intimidating: there are so many ingredients, tools, and techniques involved, that many people just choose not to start. But it's healthier, less expensive, and can bring so much more ...

I was an unusual kid; at 9 years old, I had a fascination with food that went well beyond stuffing myself, like most kids, with breakfast cerealalthough I did that, too. I loved to stand by the side ...

Teriyaki Chicken with Bok Choy as photographed for Let's Eat on Wednesday, Jan. 4, 2017. Photo by Cristina M. Fletes, [email protected] Simplicity is key. Amy Bertrand 314-340-8284 @abertrand ...

Brandi Doming promises no-fuss meals with eight ingredients or less in “The Vegan 8” (255 pages, Oxmoor House, $25.99, 100 recipes). For the most part it delivers on that promise. While most of the ...

This piece originally appeared in SAVEUR’s Fall/Winter 2025 issue. See more stories from Issue 205. The first cookbook I ever wrote was with Naomi Pomeroy, a self-taught chef whose French-inspired ...

An introduction to zero waste cooking An introduction to zero waste cooking Food waste in the United States has wide-reaching negative ramifications—on climate, health, and food security. Countering ...

Pela compiled a list of ways to reduce cooking waste in the kitchen, which can help reduce food spoilage, minimize packaging waste, boost environmental health, create nutrient-dense meals, and save ...