cabbage
The First Meal Made with Crazy New Gene-Editing Technology Has Been Served
Umeå University believes it’s probably the first time a plant edited with CRISPR has been “cultivated, harvested and cooked”—at least out in the open for all to see.
Add This Magic Kimchi Paste to Make Anything Taste Better
Hit the Asian supermarket and gather your ingredients, because you're about to turn every fruit and vegetable in your crisper drawer into kimchi magic.
Eating Pimp Steaks in Montreal's Former Red Light District
Montreal is a place where pimp steaks, hot dog wars, and homemade spruce beer all overlap.
Margot Henderson’s Truffle Oil Spaghetti Officially Cures Monday Blues
We can’t bring your weekend back, but we can make Monday a little easier with this joyous Parmesan and truffle oil spaghetti dish from London super chef Margot Henderson.
You Should Be Putting Fish Sauce in Your Coleslaw
Throw in some fish sauce and sesame, some garlic and cilantro and shallots, and watch as your creation suddenly becomes... dare we say... exciting?
How to Celebrate St. Paddy's Day in NYC Without Stepping into a Bar
O’Shit! It’s St. Patrick’s Day, and whether you lose your way from the pub crawl, your booze cruise capsizes, or you get kicked out of every bar in NYC, you’re definitely gonna need a few alternate party spots for the “Big Green Night.”
Dirty Work: The Magic of Microbes with Sandor Katz
Sandor Katz, a fermentation expert whose obsession with funky foods has earned him the nickname “Sandorkraut,” stopped by the MUNCHIES Garden to make sauerkraut and talk about what literally gets his juices flowing.
This Week in Food Porn: Hot Dogs and Cold Plums
What better time to take to the internet and look for serious food porn #inspo than New Year?
Koreans Don't Want to Admit They're Eating Chinese Kimchi
There is a crisis in Kimchi Land. An invasion of foreign kimchi is marauding through the country, pillaging and robbing South Korea of its culinary dignity.
Why Trout Is Turning Blue in an Old Garage in Queens
Blue trout is a rarely-encountered, almost forgotten classic in which a live trout is knocked cold, gutted, then poached in vinegar court-bouillon, which turns its skin a glassy indigo color. But M. Wells Steakhouse is keeping the fishy tradition alive...
This Ukrainian Cookbook Is Part Family History, Part Dumpling Heaven
“Cookbooks don’t have to be about recipes from a chef,” says Olia Hercules, author of Mamushka: Recipes from Ukraine & Beyond. “I like recipes because of the stories they might tell about a culture and all these things our grandmothers used to make.”