This week I’m going to take you to a very special place, located on a magical archipelago known as the Magdalen Islands—or, as

When I cook a dish out of the ancient Roman cookbook called Apicius, I never know exactly what I’m going to get. And that’

This is about to get nerdy. (But in the best way: food-history nerdy.) Last winter, I decided to try my hand at replicating recipes from

Over the last few years, I’ve made peace with the bacteria in my kitchen. Indeed, I’ve learned to love them. The pandemic helped:

Between research trips for The Lost Supper, I’ve been playing around with fermenting dairy products at home. I started with kefir and yogurt, which