I love humorist Calvin Trillin. He doesn't give a damn about what people say when he visits small South American countries just to sample the fish. The rest of us have to make excuses for our exc  

I don't remember where we kids found the glossy, hypercolored publication that year. Maybe in one of the bathrooms, where my father could lock the door and study the lurid photos in relative priv  

The nights are cold, my job sucks, and cabbage is the freshest thing in the produce aisle. Don't bother me. I'm having a Russia moment. They come along every winter, when I look up and remember   

There's a secret I keep in my closet, not because I'm ashamed, but because it's the only place to put it. There sits a monument of culinary hubris: 42 pints of homemade strawberry jam. To dispo  

When two human beings come together and create a relationship, it's an amazing process, full of mystery and grace. But take that process apart and look at how food factors in, and you'll get a s  

Food is a funny thing. In the hands of a professional chef, it can be a work of art, an epicurean extravaganza of color, smell, texture, taste, a veritable Rembrandt. But sometimes, in the hands of   

The acronym FSM once meant the Free Speech Movement, the wave of student demonstrations that covered universities in the mid-'60s. These days FSM may be developing a second meaning, one that's takin  

Next time you go to the fair and stroll down the midway, take a few minutes and soak it up, that rich, slippery smell of gamble, risk and a break from the day-to-day. It's an evocative blend of roll  

I recently saw a cooking show on which the chef in charge made ice cream using two Ziploc bags. The larger one he filled with ice and rock salt; in the smaller one he put his cream and sugar. He p  

Hey, all you dieticians, researchers and activists: Listen up. I'm the one you're not reaching. I'm the one in the middle of the bell curve who gets your information and doesn't do anything wi