This blueberry jam with mint, created by chef Madelaine Bullwinkel, AM’68, keeps summer in a jar.
Advice for cooking and life from chef Madelaine Bullwinkel, AM’68
A warm bowl of soup.
Physicist David McCowan, SM’08, PhD’14, explains food science to lay readers in the Takeout.
Former White House chef Sam Kass, LAB’98, AB’04, is serving up new recipes and improvements to food policy. Plus: Kass’s recipe for brussels sprouts Caesar salad.
Tiebu djeun, the national dish of Senegal, cooked fresh in Bronzeville.
Gabby Wimer, Elizabeth Frank, and Joyce Lu, all AB’16, are building MealFlour, a social enterprise centered on mealworms, from the ground up.
A religion professor parses the moral language of modern diets.
Bob Mariano, MBA’87, sheds light on what it’s like to be a supermarket CEO.