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August 2012

  • Article

    Salt: Pasta and Water

    We salt our pasta water because our pasta is unsalted, but why is our pasta unsalted?

  • Product

    Mini Treats & Hand-Held Sweets

    In Mini Treats & Hand-Held Sweets, expert baker and Fine Cooking contributing editor Abigail Johnson Dodge presents 100 easy-to-eat treats with step-by-step directions.

  • Product

    The Seasonal Baker

    With his new book, chef John Barricelli, owner of the beloved SoNo Baking Company in Norwalk, Connecticut, serves up sweet and savory recipes that he makes at home.

  • Product

    Street Food

    Cooks with an appetite for adventure will love Susan Feniger’s new book, in which the Los Angeles-based chef celebrates street food from around the globe.

  • Product

    Grain Mains

    Bruce Weinstein and Mark Scarbrough make grains the main course in their latest book.

  • Product

    Cooking Off the Clock

    Acclaimed chef Elizabeth Falkner shares some of her simple and satisfying recipes.

  • Article

    Strawberries and Peppercorns (and Gin!)

    The Rouge No. 10 combines black pepper-infused gin with strawberries.

  • How-To

    How to Make Bacon-Wrapped Smoked Turkey

    Watch barbecue champion Lee Ann Whippen’s method for smoking the best Thanksgiving turkey you’ll ever have.

  • Article

    The Science of Salt

    The kitchen’s most popular seasoning and how it works.

  • Recipe

    Asian Turkey Noodle Soup with Bok Choy

    Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent…