spices
Billy's Boudin Balls Are the Biggest of Them All
In Louisiana, boudin sausage is king. The recipe for boudin balls—the round, large, meaty, spicy boudin that's fried in a thick layer of batter—at Billy's Boudin & Cracklin is a closely kept secret of the Frey family.
Za'atar Is Always Served with Politics
One of the most ubiquitous herb mixtures in the Levant, za'atar's national identity is fiercely challenged by both Palestinians and Israelis. Who knew wild thyme could be so contentious?
Smell Is a Challenge for Professional Chefs
As a cook, smell is quite problematic, because we spend most of our time thinking about flavor—not smell—combinations. But flavor is actually inseparable from smell, a motion that happens at the same time while we taste our food that we need to pay...
How to Make Marijuana-Infused Craft Cocktails
If we're really going to regulate marijuana like alcohol, what better way to forever conjoin the two on equal legal footing than by hoisting a few well-crafted, high-end cannabis cocktails?
Stop Calling Grocery Stores 'Ethnic'
I grew up in Jackson Heights, a diverse neighborhood with a variety of ethnicities, but I don’t get the word “ethnic” in terms of grocery stores. This is my column dedicated to exploring those air quote shops around the US.
You’re Eating Fake Tortillas, and Diana Kennedy Is Pissed About It
Pushing 90, the reigning legendary dame of Mexican cooking calls for an eater’s revolt, and simply doesn’t take any bullshit.
I'll Never See Food the Same Way After Living On MSG For a Week
I decided to incorporate MSG into everything I ate for a week. It wasn't all bad, but I felt like shit.
How-To: Make Haggis
Ben Reade, a native Scotsman and the head of culinary research and development at the Nordic Food Lab, walks us through the labor of lamb love.