Cooking School

Make mackerel, salmon, halibut, and cod your weeknight standbys, with these 4 fast, healthy recipes

As 2014 begins, our editor in chief, Adam Rapoport, is aiming to eat and cook healthier. Just don't expect him to go gluten-free or do the whole Paleo thing

April Bloomfield, Sean Brock, Daniel Patterson, and Dan Barber talk shop about eating healthy in the often decadent restaurant world

Whether you're eating them for breakfast, lunch, or dinner, grains are building blocks for a filling meal. Here's what you need to know about cooking them

From wild rice and oats to spelt and millet, these wholesome guys will upgrade every meal. The best part: If you can boil a pot of water, you’re already halfway there

Here's our foolproof, one-pot method for cooking any grain

Know your spelt from your sorghum (from your amaranth) with our cheat sheet to these complex foods

They’re everywhere, from our staffers’ kitchens to those carefully curated boutique shelves. They’re the resourceful—and profoundly influential—books that drive the way we cook today