Europe’s version of peanut butter: Biscoff cookie spread
Europeans may scoff at peanut butter, but they're hawking creamed Biscoff cookies as an alternative. Will we bite?
Wednesday, Mar 2, 2011 7:01 PM UTC 35Life Sacrificial Lam, Food
Francis Lam
Life Sacrificial Lam, Food
The strangest — and maybe best — grilled cheese you’ll ever make
I was a firm believer in the classic version. But cheffy tricks with mayonnaise and nuts are making me reconsider
Saturday, Feb 26, 2011 1:20 AM UTC 54Life Eyewitness Cook, Food
Super cheffy grilled cheese
Saturday, Feb 26, 2011 1:20 AM UTCLife Recipes, Food
The Easy-Bake Oven loses its soul
The federal ban on incandescent light bulbs won't doom the bulb-powered toy for good. But it will hurt its spirit
Friday, Feb 25, 2011 2:01 AM UTC 21Life Food traditions, Children
Your 10 most creative ways to rock out with vegetables
When I asked readers to share their best tips, great ones came flooding in ... along with a soundtrack
Thursday, Feb 24, 2011 6:01 PM UTC 15Life Food Advice, Cooking techniques
Battle of the bulging burrito: Chipotle vs. Qdoba
With Taco Bell struggling with its image, these chains have taken the "real food" market. Which tastes better?
Wednesday, Feb 23, 2011 7:24 PM UTC 81Life Sacrificial Lam, Food
Pasta with garlicky peas and roasted mushrooms
It's one of my absolute standbys, it's a dinner that's half vegetables, and it's delicious
Saturday, Feb 19, 2011 2:01 AM UTC 70Life Eyewitness Cook, Food
Pasta with garlicky peas and roasted mushrooms recipe
Saturday, Feb 19, 2011 2:01 AM UTCLife Recipes, Food
America: It’s time to win the future (of cooking vegetables)
Meat debauchery was so 2010 (and every year before that). Chefs are having fun with vegetables, and you can too
Friday, Feb 18, 2011 2:01 AM UTC 32Life Food Advice, Faddy foods, Food
Taste testing Bugles, Funyuns, Munchos and Smartfood
What happened to horn-shaped corn chips? Or Funyuns, Munchos and Smartfood? I'm revisiting some salty old friends
Wednesday, Feb 16, 2011 7:01 PM UTC 26Life Sacrificial Lam, Food
Where will America go for V-Day? Ask Google!
Searches for the Olive Garden crush the Internet each Valentine's Day. Who will win this year?
Monday, Feb 14, 2011 9:30 AM UTC 13Life Valentines Day, Food Business
How to make kale and spinach chips
Dark leafy greens are sometimes a tough sell. This is the crispy approach
Saturday, Feb 12, 2011 2:01 AM UTC 25Life Eyewitness Cook, Food
Kale and spinach chips recipe
Saturday, Feb 12, 2011 2:01 AM UTCLife Recipes, Food
Do we need B. R. Myers’ moral crusade against foodies?
B.R. Myers' excoriation of food lovers in the Atlantic is furious and vicious. It's also dumb and sad
Friday, Feb 11, 2011 5:35 PM UTC 98Life Food fights, Food
Search for the best Valentine’s Day candy: It’s on!
Are you ready, Russell Stover? Our cranky staff tested the most popular candies, and lived to tell the tale
Wednesday, Feb 9, 2011 5:52 PM UTC 38Life Sacrificial Lam, Valentines Day
How to make potsticker dumplings, Mama Yang style
Yes, it's a project. Yes, they're cheap to buy. But what's better than a party where the guests all get to cook?
Saturday, Feb 5, 2011 2:01 AM UTC 21Life Eyewitness Cook
Potsticker dumpling recipe
Saturday, Feb 5, 2011 2:01 AM UTCLife Recipes, Food
A peek into the thrilling, exotic diet of a food writer
Or: Everything I ate in the past week. Which is normally a snoozefest, but hey, it's Chinese New Year!
Friday, Feb 4, 2011 5:02 PM UTCLife Food traditions, Food
Learning to make Mom’s dumplings
OK, so they're technically not my mom's dumplings. But I wish she were here
Friday, Feb 4, 2011 1:30 AM UTC 18Life Eating and Talking
DiGiorno frozen pizza and cookie dough, together at last
Supermarket pizza giant's new combo pack serves up 3,500 calories of pure nostalgia for ... your non-cooking mom?
Wednesday, Feb 2, 2011 7:01 PM UTC 34Life Sacrificial Lam, Food Business
Page 2 of 16 in Francis Lam
Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam. In past lives, he was a Senior Writer at Salon.com, a Contributing Editor at Gourmet magazine (RIP), and his work has appeared in the 2006 - 2010 editions of Best Food Writing.
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