A new gallop survey finds the gender gap in home cooking has widened. Globally, women cook an average of 9 meals per week, compared to 4 meals for men. And some countries have bigger gaps than others.
A Georgia native and finalist on this season of GPB’s The Great American Recipe is using her platform to educate on the issue of food insecurity and summer hunger. In the Atlanta Community Food Bank's Learning Kitchen, Leanna Pierre taught viewers how to recreate two of her favorite recipes and asked them to get involved in improving their communities.
The school now offers a seminar to first year students called “BBQ and You”. Not only do students learn to barbecue, they also learn the science behind it.
I started my Vietnamese cooking blog to preserve my family's recipes. It taught me that heritage is about mixing what I've been taught with my own experiences, and cooking up something entirely new.
A new cookbook offers kitchen techniques that reduce physical exertion. It aims to make home cooking accessible again for those with chronic back pain.
Over one-third of the food produced in the U.S. goes uneaten, harming people's wallets and the climate. Here are some steps you can take in your supermarket and kitchen to cut back on waste.
In a town in Tuscany, some cooks are moving away from the stove to cook meals in boxes with thick wool lining. These portable ovens use the wool's convection properties as a means of slow cooking.
In a town in Tuscany, some cooks are moving away from the stove to cook meals in boxes with thick wool lining. These portable ovens use the wool's convection properties as a means of slow cooking.
Jack Bishop of the PBS television show America's Test Kitchen walked Morning Edition host A Martínez through a recipe from the kitchen's new vegan cookbook. Texans beware: This chili features beans.
This recipe for kimchi is from Eric Kim's debut cookbook, Korean American: Food That Tastes Like Home. He wrote it, and perfected it, with his mother, Jean.
In her memoir, Crying In H Mart, released earlier this year, author and musician Michelle Zauner explores how cooking helped her understand her identity as a Korean American after her mother's death.
Lisa Donovan is a celebrated southern pastry chef, James Beard award-winning essayist, and now author of a new memoir. The book, called Our Lady of Perpetual Hunger, follows her life in and out of kitchens, documenting her journey to the restaurant industry she loved — and later left. On Second Thought spoke with Donovan to discuss the pains, obstacles and joys of finding her voice as a woman and a southerner, and learning to use it in the male-dominated culinary world.
Maybe it's your aunt's gooey chocolate chip cookines, your dad's special wing sauce, or your grandmother's post-Thanksgiving turkey tetrazzini — family...
