Christine Muhlke
Executive Editor. When not pulling together lifestyle, travel, and entertaining stories—and tasting every recipe in the magazine way more than once—Christine is writing cookbooks with the likes of Eric Ripert, David Kinch, and Eric Werner. Spirit food: Dip cone
Culture
Every Dish from Chef Samin Nosrat's Magnificent Grilled Feast
From a big bone-in rib-eye to grilled apricots with almond cream.
Culture
12 Foodie Summer Camps for Mini Chefs
By the end of August, your child will be bringing you chicken tagine with hand-rolled couscous in bed.
Shopping
This Barley Is Delicious, Healthy, and Very Purple
It's photo-ready and (actually) better for you.
Shopping
The Kitchen Item We Never Thought We'd Buy From Ikea
The kitchen is a messy, stain-y place. Stop buying fancy dish towels you can't bear to let go.
Restaurants
Tartine Manufactory Is the Best Place to Eat Bread, Ice Cream, and Pasta at Once
With a full kitchen, ice cream shop, bar, coffee shop, and bakery, Tartine has a lot to eat.
Restaurants
America's Most Influential Bakery Is Only Getting More Influential
Elisabeth Prueitt and Chad Robertson of Tartine Bakery are just getting started.
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Where to eat
What’s for Lunch at N.Y.C.’s First Women-Only Coworking Space
Because of course you're dying to know
Cooking
Milling Your Own Grains Just Became No Big Thing
This grain mill works seamlessly with your stand mixer—just be sure to keep some toothpicks on hand.
Culture
11 Spring Cookbooks You’ll Actually Cook From
Vegetarian cookbooks, Indian recipes, family dinner ideas, pizza, and more new cookbooks to pre-order now.
Shopping
Black Tahini Is Exactly What It Sounds Like, Which Is Delicious
Just remember to check your teeth.
Shopping
Ginger Graters are Perfect For More Than Just Ginger
This mono tool is awesome because it's not a mono tool at all.
Shopping
The Tool Every Matcha Lover Should Own
So essential (and beautiful) you’ll keep it on your counter at all times.
Cooking
How to Add Coconut Oil to Everything You Cook—And We Mean Everything
When you're truly obsessed with coconut oil, it looks something like this.
Cooking
These Mellow, Smoky Chile Flakes Are Your Red Pepper Flake Replacement
A mildly spicy chile flake that we sprinkle on pizza, pasta, popcorn—okay, everything.
Culture
The Induction Burner That's Like Cooking with Magic
Scientifically precise temperature control means everything cooks perfectly on this thing. Literally.
Cooking
The Real Deal Buttermilk We're in Pancake Love With
That no-name buttermilk in your dairy aisle probably isn't real buttermilk—but this is.