Features7/9/20Jul 9SaveFeatures7/9/20FeaturesCOVID-19 has led to a spike in house fires—and kitchen mishaps are mostly to blameMark Hay14Over three months of pandemic isolation, many of us have taken consolation in cooking. It’s a great source of mental…
Features3/16/20Mar 16SaveFeatures3/16/20FeaturesDo you know what’s in your turmeric?Mark Hay20Interest in turmeric has exploded among North Americans over the last decade thanks to changing tastes and (at times …
Features1/13/20Jan 13 20208Features1/13/20FeaturesNavigating disability in the kitchen is all about finding the right adaptationsMark Hay30I am acutely aware of the fact that, when I handle a knife, it often makes people nervous. And I understand why: I…
Features11/18/19Nov 18 20197Features11/18/19FeaturesA 60-second intro to Cajun foodMark Hay92In most restaurants, when you see something prepared “Cajun-style,” you can fairly expect that means it is either…
Features10/28/19Oct 28 20191Features10/28/19FeaturesCooking with dry ice is a gasMark Hay15To most of us, dry ice is just an odd hunk of smoking, frozen matter that we see at Halloween parties, used to make…
Features9/4/19Sep 4 20191Features9/4/19FeaturesDeep cuts: A beginner’s guide to cooking offalMark Hay76Offal—the organs and other bits of an animal typically discarded by butchers, also known as variety meats or an…
Features6/18/19Jun 18 20193Features6/18/19FeaturesA 60-second intro to Somali foodMark Hay17To most Americans, Somalia is a culinary blank space. Stories about the East African nation often focus on its nearly…