Mark Hay's posts

Over three months of pandemic isolation, many of us have taken consolation in cooking. It’s a great source of mental…

Interest in turmeric has exploded among North Americans over the last decade thanks to changing tastes and (at times …

I am acutely aware of the fact that, when I handle a knife, it often makes people nervous. And I understand why: I…

In most restaurants, when you see something prepared “Cajun-style,” you can fairly expect that means it is either…

To most of us, dry ice is just an odd hunk of smoking, frozen matter that we see at Halloween parties, used to make…

Offal—the organs and other bits of an animal typically discarded by butchers, also known as variety meats or an…

To most Americans, Somalia is a culinary blank space. Stories about the East African nation often focus on its nearly…