Food

No Chive Left Behind

Not since the launch of Sputnik has U.S. education seemed so ripe for reform

March 2004

Haute Tomato

I can forgive the French for almost anything. Except dessert

July 2003

Sweet Taste of Spring

The season's first sap makes the finest maple syrup— but not without some backbreaking labors of love

April 2002

Recipes from Another Time

Savor the flavor of old St. Augustine and try a couple of these original recipes

October 2001

Meet Me at the Automat

Horn & Hardart gave big city Americans a taste of good fast food in its chrome-and-glass restaurants

August 2001

Drive In, Conk Out

July 2001

Book Reviews: River Run Cookbook: Southern Comfort from Vermont

May 31, 2001

Le Bocuse d'Or

When the American chef Tracy O'Grady showed up at the grand summit of haute cuisine this year, she had one thing on her mind: winning

April 30, 2001

Shaker Recipes

A compendium of thoughts on the Shakers from some quotable notables

April 2001

Into the Heart of Chocolate

Christian Harlan Moen, an assistant editor at Smithsonian, humorously handles Last Page submissions and keeps writers honest with his fact-checking skills

March 1, 2001

Please Eat the Art

Bananas, mushrooms, yams take on all sorts of delightful forms in the hands of food sculptor Saxton Freymann

February 1, 2001

For the Love of Mustard

Across the continents, the market for this crowd-pleasing condiment is booming

May 31, 2000

Two for Tea

America's only commercial tea crop is grown on an island with plants more than a century old

March 2000

The "Coo-kee" Is Made With Chocolate Chips

December 1999

True Grits

Grits are getting dressed up and going to upscale restaurants, but those who love 'em most still like 'em best at home

September 30, 1999

Farmers' Markets

Americans love them, and that means big business for small farmers—and a mouth-watering harvest for customers

June 1999

Hot Dogs Are Us

It's no stretch to say they're more American than apple pie because they link us all together

June 1999

In the Land of Milk and Money

Yes, we've got milk and plenty of it, from a venerable business that is high-tech, ultra-efficient and, for many, still offers a rewarding way of life

March 1999

As American as Apple Pizza Pie

Americans eat 350 slices every second, and pizza's popularity is soaring from Sydney to Moscow. For purists, Naples is the only home of the genuine article

May 31, 1997

For Jacques Torres, the Highest Art Is a Piece of Cake

Sugar in all forms seduces our sweet tooth from the first taste, but in the hands of a premiere pastry chef it becomes magical

February 1, 1997