Section
Ingredients
Deep dives into the sourcing, science, and stories behind the world's finest ingredients.
Analysis & Trends

Which Olive Oil Should You Cook With? A Practical Guide to the Four Types on Store Shelves
Maya Patel · Nov 1

5 Heirloom Vegetables Worth Cooking With — and What Each One Does Best
Maya Patel · Oct 23

Bloomy, Washed, or Natural? How a Cheese's Rind Predicts Its Flavor
Shira Golan · Oct 20

A Consumer's Framework for Choosing Sustainable Seafood
Shira Golan · Oct 9

Dry-Aging Beef at Home: A Comparison of Bags, Fridges, and Traditional Setups
Shira Golan · Oct 8

Elevating Dishes: A Guide to Artisanal Salts Beyond the Shaker
Shira Golan · Sep 28
Explainers

From Lactic Acid to Blue Veins: The Microbes That Make Cheese Taste Like Cheese
Shira Golan · Nov 9

Mastering Venison: Matching Cuts to Cooking Methods for Flavor and Tenderness
Shira Golan · Nov 7

Cultures and Rennet: The Two Ingredients That Decide What Your Cheese Becomes
Shira Golan · Nov 5

Einkorn, Emmer, or Spelt? Choosing the Right Heirloom Grain for Your Bake
Shira Golan · Nov 1

Building Deep Savory Flavor: How to Create Umami in Vegan Cooking
Shira Golan · Oct 31

Who Put the Holes in Swiss and the Blue in Blue? The Named Microbes Behind Your Favorite Cheese
Shira Golan · Oct 28




