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How do you make ground-up crickets taste good? The answer may be just a sprinkling of ginger and ras el hanout, a North African spice blend. And there's always chocolate. [...]

You can take advantage of picnic weather even if you don't have a wicker basket and cold fried chicken on hand. Here are nine options from prime purveyors near some [...]

Saying a little prayer to the gods of thermodynamics, I peered over my enormous vat of water, potatoes floating inside, and willed it to boil. Calm as a frozen lake. [...]

ALLOW me to introduce you to your microwave. I met mine just the other week. This mysterious, stigmatized box has acquired a reputation as a mere popcorn popper and leftover [...]

There are almost as many ways to think about your Thanksgiving centerpiece as there are turkeys in the world. Novel preparations (beer-butt, bacon-wrapped and of course, the turducken) abound, but [...]

Every day, thousands of New Yorkers open their doors to find cardboard boxes neatly packed with the groceries they just ordered by phone or computer from the delivery service FreshDirect. [...]

INSTEAD of peanut M&Ms, think Tumbador's PB&J chocolate bar, handmade in Sunset Park. Instead of Hagen-Dazs, think Blue Marble ice cream. Instead of Tostitos, think Baked in Brooklyn Flatbread Crisps. [...]

To anyone who has ever complained about a closet-size New York City galley kitchen, consider the 60-square-foot space at Battersby, the restaurant of the moment on Smith Street in Cobble [...]

The article looks at cookbook clubs, or book clubs that exclusively read cookbooks, as of 2013, noting they usually involve members preparing and bringing dishes from the cookbook to their meetings, which resemble potlucks. INSET: The Reviewers Are In.

The article discusses the work of chef Andoni Aduriz and presents three shorts recipes from his book "Mugaritz: A Natural Science of Cooking" including those for "Cucumber impregnated in gazpacho water, frozen drops of goat's cheese and requienii mint," "Dry tomato salad, a bunch of fresh garlic cloves, and garlic flowers," and "Edible Stones."

The article presents commentary from Dave Arnold of the French Culinary Institute on a variety of topics including work he did while remodeling his kitchen, the large quantities of eggs he uses in his cooking, and why his kitchen sink is six feet long.