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Cooking

What sets The New York Times' Cooking comments apart?

by Kai Ryssdal and Sean McHenry
Feb 8, 2019
The internet feature is a highlight for the website, a reporter for The Ringer says.
Ulises Ruiz/AFP/Getty Images
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Cookbooks are still going strong

by Ashley Milne-Tyte
Nov 26, 2018
For a lot of people, a physical cookbook is a way to escape a screen – and make some memories.
Matt Sartwell, managing partner at New York City bookshop Kitchen Arts & Letters.
Ashley Milne-Tyte/Marketplace
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How to be a...

How to be a chef

by Eliza Mills
Nov 20, 2018
Dominique Crenn of the Michelin-starred Atelier Crenn in San Francisco discusses her career.
Dominique Crenn is the first female chef to receive two Michelin stars in the United States.
Matt Edge
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The Marketplace Quiz

What chefs and restaurateurs have on their holiday menus

by Eliza Mills
Dec 22, 2017
Gusto 54 restaurant group owner Janet Zuccarini and executive chef Evan Funke take the Marketplace Quiz.
Mezzemaniche alla gricia from Felix.
Courtesy Felix
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Shelf Life

Getting to know Bollywood, one meal at a time

by Kai Ryssdal and Bridget Bodnar
Nov 21, 2017
Sri Rao is one of the few Americans who's worked in the Indian movie industry. His new book is part film guide, part cookbook.
Bollywood actor Varun Dhawan performs on stage during the 18th International Indian Film Academy Festival in East Rutherford, New Jersey, in July.
Jewel Samad/AFP/Getty Images
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Save the world by scaling down your Thanksgiving turkey

by Eliza Mills
Nov 17, 2017
Mark Bittman talks vegetarian holiday recipes and how meat affects the environment.
Courtesy of Mark Bittman
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Hungry and broke? We've got a cookbook for you, millennials

by Adriene Hill , Bridget Bodnar and Sean McHenry
Oct 12, 2017
Miranda Berman and Gabi Moskowitz want to hold your hand in the kitchen.
The "Someday I'll Be Rich Rice and Beans" from a new cookbook by Gabi Moskowitz and Miranda Berman.
Bridget Bodnar / Marketplace
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I've Always Wondered ...

Shrimp tails: handles, decorations ... tasty part of a meal?

by Jana Kasperkevic
Sep 4, 2017
There are a few reasons why restaurants keep the shell on the tails of shrimp.
A king prawn cooks on a barbecue. 
Ian Waldie/Getty Images
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Shelf Life

Your pumpkin pie is a lie

by Kai Ryssdal and Bridget Bodnar
Aug 15, 2017
In "BraveTart: Iconic American Desserts," Stella Parks tells how corporations popularized many treats (and yes, there are recipes, too).
Butternut Pumpkin Pie.
Penny De Los Santos
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In the world of ketchup, Heinz is the most iconic

by Lizzie O'Leary
Jul 4, 2017
Heinz brand manager helps us understand how Heinz got where it is — and settles once and for all whether hot dogs are sandwiches.
Scott Olson/Getty Images
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