When you order a steak at a restaurant, do you know where the beef came from, what it was fed, and under what conditions it was slaughtered? Should that even matter? If you are among those who are lured into Sizzler because they advertise a $9.99 steak dinner deal, have you ever thought: Isn't that too cheap for good meat? (It is, by the way.) more ›

Welcome to a two-part review of the year’s best cookbooks. In part one, I’ll list five new books that inspired me in the kitchen in 2007…part 2 will include five rediscoveries that you might want to add to your shelf. more ›

Although I know my way around the kitchen, for years I considered bread baking a specialized talent that took patience and a certain cast to character that I did not have. This didn't bother me; in fact, I confess that I looked down a bit on my breadbaking friends, raving about yeast and living dough and all manner of crunchiness. more ›