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Popiah was born in China but has spread across Asia, each country adding its own flavors and ingredients. Credit: Courtesy of StrEat.

With popiah skin, the trick is to control the dough, says Michael Ker, a third-generation popiah maker in Singapore. He has a grapefruit-sized ball of the soft, sticky dough in his left hand, and he's "flipping" it, bouncing it in his palm so that it wobbles and stretches but always

Fresh mushrooms and herbs at Borough Market in London. Credit: Copyright 2016 P.K. Newby

I am a farmers market fiend. The ability to "eat local" is glorious for a gastronome, and late summer abounds with gifts of heirloom tomatoes,  juicy melons and colorful squashes. Farmers markets boast the most succulent produce, hands down, and I discover some newfangled specimen each season. Giving your food dollars

Fresh tagliatelle with pomodori scoppiati at Le Comari di Farfa, Castelnuovo di Farfa, Rieti. Credit: Copyright 2016 Nathan Hoyt/Forktales

At long last, cherry tomatoes are here, pay dirt for every ghastly love apple we've had to eat out of season. Whether Italian heirlooms or American hybrids, Ciliegini or Principe Borghese, Sun Golds or Black Pearls, Sugar Snacks or Honeydrops, these babies are tomato candy. What the best of them

Watermelon Surprise, watermelon ice cubes in a vodka cocktail. Credit: Copyright 2016 David Latt

You love summer but not when it is uncomfortably hot. For relief, you could jump into the pool. Or, you could cut a thick slice of watermelon and let the sweet juices cool you down. Even better, you could fill a tall glass with a watermelon cocktail made with watermelon

Dates and date syrup. Credit: Copyright 2016 Tami Weiser

Many ancient sweeteners are long forgotten, overtaken by the simple, clean taste of granulated sugar. Take for instance, date syrup. Also called date molasses, melasse de datte, rub, dibs or silvan, date syrup has a long, storied history for many millennia in the Levant, Ancient Persia and throughout the Middle East. I make

While on the move, executive chef Max Beyer of the Viking river boat Heimdal takes regular visits to local markets. Credit: Copyright 2016 Miguel Altamirano

Cooks have long been travelers, moving from royal court to papal conclave, and Austrian-born Max Beyer is a great example of this restless spirit. Although still in his 20s, he has been executive chef of the Viking River Cruises ship Heimdal for two years now: a seven-day-a week, 12-hour-a-day job.

My 17-year-old daughter created a vegan cookie that is crispy on the outside and chewy on the inside. Credit: Copyright 2016 TheWeiserKitchen

I was crowned queen of my family's kitchen before I was 13. I loved to cook and bake, and I always left a mess in the kitchen. Lila, my red-haired, 17-year-old daughter -- an endless well of wit and sarcasm -- bakes every day. She particularly loves to leave the

Cinnamon chouquettes. Credit: Copyright 2016 Kathy Hunt

At one time, if I wanted a handful of airy, pearl-sugar-encrusted chouquettes, I’d have to either scrimp and save for a trip to France or break down and make these sweets myself. For centuries these petite, round pastries have been a mainstay of French bakeries and patisseries. Like clockwork, each day