Edward Behr

Consider the prune

The world's most famous prune is French, but California grows its clones. Is there a difference between them?

Edward Behr Monday, Sep 6, 2010 4:01 PM UTC
Life The Art of Eating, Food

If you've never loved this dark grain, it's probably because you haven't yet had the real thing

Edward Behr Monday, Aug 9, 2010 12:01 PM UTC
Life The Art of Eating, Food

Balance, weight, bolster and tang: Here's what they mean for you and your cutlery

Edward Behr Monday, Jul 12, 2010 1:01 PM UTC 22
Life The Art of Eating, Food

Feel and design are matters of preference; sharpness isn't, and this is what you need to know when choosing one

Edward Behr Monday, Jun 28, 2010 12:01 PM UTC 15
Life The Art of Eating, Food

It's time to define quality in a way corporations can't co-opt

Edward Behr Sunday, Jun 13, 2010 11:01 PM UTC 29
Life Food Business

Most chocolatiers work in the European mold, but some look closer to cacao's home for maximum flavor

Edward Behr Monday, May 31, 2010 1:01 PM UTC
Life The Art of Eating

My new range is shiny and fancy, and breathes fire like no other. But it's not made for real cooks

Edward Behr Monday, May 17, 2010 12:01 PM UTC 54
Life The Art of Eating, Food