Cooking can be intimidating: there are so many ingredients, tools, and techniques involved, that many people just choose not to start. But it's healthier, less expensive, and can bring so much more ...

Induction stoves may be making their way into restaurant kitchens, but for home cooks they’re still a mystery. Fortunately, Wired product editor (and food geek) Mark McClusky volunteered to enlighten ...

I was an unusual kid; at 9 years old, I had a fascination with food that went well beyond stuffing myself, like most kids, with breakfast cerealalthough I did that, too. I loved to stand by the side ...

Brandi Doming promises no-fuss meals with eight ingredients or less in “The Vegan 8” (255 pages, Oxmoor House, $25.99, 100 recipes). For the most part it delivers on that promise. While most of the ...

An introduction to zero waste cooking An introduction to zero waste cooking Food waste in the United States has wide-reaching negative ramifications—on climate, health, and food security. Countering ...