New N.Y. Times opinion columnist is … a food writer
Mark Bittman debuts with a food manifesto for our future. It's way too big a subject, and it's perfect
Wednesday, Feb 2, 2011 5:01 PM UTC 20Life Sustainable food, Food
Francis Lam
Life Sustainable food, Food
Making stock, part two: Fish and seafood
I love this stuff. Great flavor, more versatile than you think, and done in under an hour
Saturday, Jan 29, 2011 1:30 AM UTCLife Eyewitness Cook
Fish fumet and seafood stock recipe
Saturday, Jan 29, 2011 1:30 AM UTCLife Recipes, Food
What “cage-free,” “fertile” and other egg labels mean
"Fertile" is kind of goofy, "vegetarian-fed" is kind of weird, but "cage-free" is serious (and big) business
Friday, Jan 28, 2011 7:20 PM UTC 36Life Food
How many bugs are allowed in your pasta? Reading the FDA’s Food Defect Action Levels
After a congressman sues over an olive pit, we find the FDA's limits for junk in our own food. Brace yourself
Thursday, Jan 27, 2011 6:01 PM UTC 37Life Food safety
Is haggis really that disgusting?
It's a sheep organ-stuffed sheep stomach. It's Scotland's national dish. What's not to love?
Wednesday, Jan 26, 2011 7:01 PM UTC 55Life Sacrificial Lam
How to make stock the right way, the wrong way, and when it matters
It's the foundation of your cooking, so it'd better be great. But don't let the perfect be the enemy of the tasty
Saturday, Jan 22, 2011 2:02 AM UTC 54Life Eyewitness Cook
Chicken or veal or beef or vegetable stock recipe
Saturday, Jan 22, 2011 2:02 AM UTCLife Recipes, Food
What do “free range,” “organic” and other chicken labels really mean?
Pastured, organic, natural ... these buzzwords are a marketing bonanza. Here's what to really expect from them
Thursday, Jan 20, 2011 7:30 PM UTC 35Life Food Advice, Ethics of eating
Hey, Obama, pass the spice!
After their Chinese guests requested a "quintessentially American" meal, the White House came up with this?
Wednesday, Jan 19, 2011 11:20 PM UTC 125Life White House
Tasting spicy ginger ale — it’s burning up!
We try 10 kinds of the new It Drink ... and breathe a little fire
Wednesday, Jan 19, 2011 7:01 PM UTC 59Life Sacrificial Lam, Food
Turnip sauerkraut — turning the humble into the spectacular
Make turnip sauerkraut. You heard me. Hey, where are you going? Come back, this stuff is great! Really!
Saturday, Jan 15, 2011 1:01 AM UTC 19Life Eyewitness Cook, Food
Turnip sauerkraut recipe
Saturday, Jan 15, 2011 1:01 AM UTCLife Recipes, Food
Kinder Surprise chocolates and other surprising border-patrol contraband
When a woman faced fines for a kid's chocolate, we asked a customs officer: What else can get you in trouble?
Friday, Jan 14, 2011 4:32 PM UTC 44Life Food Advice, Agriculture
Bitter blockers: Like antidepressants for your tongue
At last! Bitter blockers promises that you will never have to taste bitterness again. Literally. Does it work?
Wednesday, Jan 12, 2011 7:01 PM UTC 11Life Sacrificial Lam, Food
The joys and perils of “sustainable” seafood labeling
Why is it so confusing to choose eco-friendly fish? Is it all just marketing baloney? An expert explains
Tuesday, Jan 11, 2011 1:50 AM UTC 26Life Sustainable food
How and why to make your own yogurt
It's lovely, miles better than most stuff you can buy, creamy and custardy. And takes about eight minutes of work
Saturday, Jan 8, 2011 2:01 AM UTC 81Life Eyewitness Cook, Food
Homemade yogurt recipe
Saturday, Jan 8, 2011 2:01 AM UTCLife Recipes, Food
Oranges, mint and honey for yogurt recipe
Saturday, Jan 8, 2011 2:01 AM UTCLife Recipes, Food
Pear, rosemary and honey yogurt recipe
Saturday, Jan 8, 2011 2:01 AM UTCLife Recipes, Food
Page 3 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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