Remember back in history class, when they told you that spices were prominent in medieval times to keep meat from spoiling? They were wrong.

Where you, too, can be a kid again.

Sprinkled throughout this book are charming tidbits: anecdotes, tips, and trivia. But perhaps the book’s most refreshing aspect is its authoritative demystification of cooking....

My wife dreams and I deliver.

…And a liver, some kidneys, and a heart.

Imagine a pastry cobbled together from age-old recipes of French, Viennese, Russian and Polish Jews. A comforting, crumbly cookie filled with sweet, tart, life-affirming indulgence....

The word “salad” meant something very different to the Romans. They called for smashing several herbs together in a mortar with fresh cheese.

Here’s a fresh look at 12 varieties of eggs you may know—and others you may never have imagined were edible.

What possessed a seafood purveyor to smoke uni and how does he do it—why doesn’t the gelatinous roe disintegrate during the process?

Boiling stuff in water—it isn’t hard, but it’ll make your food better.