According to the American Diabetes Association, 25.8 million people in the United States have diabetes, and 79 million people are considered prediabetic. With those staggering numbers, it's no wonder many cooks are in search of healthy meal ideas for those living with diabetes. Registered dietitian and certified diabetes educator Angela Ginn gave us some tips for satisfying, diabetic-friendly meals, as well as her recipe for tasty tri-color lentil soup. More

When reader babygrace requested a post about silken tofu, I knew we would have to consult Andrea Nguyen, author of the outstanding new cookbook Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. Andrea happily obliged, explaining what makes silken tofu different from regular tofu and sharing plenty of tips for buying, storing, and cooking this versatile ingredient. More

Annie Shannon knows all about vegan baking substitutions. The food blogger and author of the upcoming Betty Goes Vegan cookbook spent the last couple years cooking her way through the all-American, decidedly omnivorous Betty Crocker Cookbook, transforming every recipe into a vegan version of the original. Hundreds of cupcakes later, she has a few recommendations for the best vegan substitutions for common baking ingredients.

What do you drink at a bad bar? It sounds like the beginning of a bad joke, I know, but we've all been there: stuck in a tired airport lounge, or at a restaurant hundreds of miles away from an artisanal cocktail menu, eyeing a bartender who doesn't look old enough to drink. What do you order when you just don't trust the bar (or the bartender)? What's your safety drink? I asked 25 food writer friends what they go to when they want a drink but don't trust the bar. More

In addition to our visits with makers, growers and provisioners, we have had the pleasure of interviewing many pros over the past year, from a food foraging expert to a gluten-free baker and several food photographers. Want to learn how to drink whisky, make pie without fear, or temper chocolate? Read on… More

Michael Claypool started making wine in his Portland, Oregon, garage a couple years ago, and now he's applied for a liquor license and is taking the necessary steps to become a full–fledged wine making operation, Clay Pigeon. There are large vats of lovely, earthy–smelling Syrahs aging in the cold, concrete space usually reserved for long–forgotten tools and two automobiles. Find out how this home winemaker turned his tinkering into a delicious reality. More

About a month ago, I had the opportunity to hike at the base of Mt Hood, Oregon with a group of esteemed food bloggers and Dr. John Kallas, an expert in wild edibles. We dove headfirst into the details of what Mother Nature can provide when you know what to look for.

Do you know much about what you can eat from your local forest floor? Here's a look at our afternoon spent foraging, then feasting, on the delicious bounty of the forest. More

Raise your hand if you're a whisky-loving woman. Although long-prized for its delicately nuanced flavors and aromas, whisky also often carries the reputation of being a "strong," exclusively "masculine" spirit, making it a tough sell to some female drinkers. This week I sat down to talk with whisky specialist and Glenfiddich brand ambassador, Heather Greene, a woman with a plan to change all that. Her secret weapon? The Mrs. Roberts Society.

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It's Farm Week at The Kitchn, so I'm bringing back my favorite farm visit of all time: The Chef's Garden in Huron, Ohio. Farmer Jones and the rest of the Jones family found some smart, creative ways to revitalize their family farm and offer something special — take a look! - Faith

The Chef's Garden is a company that has mastered the drama of vegetables. On my recent visit to this utterly unique Ohio farm, spectacles of vegetables and herbs paraded by. Some of these were tableaux constructed for our benefit, as our hosts led us to tables bristling with parsnips' tails and striped beets and placed sheafs of brilliant miniature herbs in our hands.

Others were simply part of the landscape: I saw petite fields of tiny greens, bare days old and vibrant as golf course grass, sheared in handfuls by careful workers. I saw popcorn shoots smaller than my pinkie, growing pale banana yellow in a pitch-black greenhouse.

As you can see, The Chef's Garden is no ordinary farm. Come and see how they transformed their story from the tragic yet commonplace tale of a failing family farm into an endeavor so creative and unique that its influence has pervaded the way American chefs put food on our plates. More

Lauren Shockey recently finished the culinary equivalent of an Iron Man triathlon: She cooked her way around the world, beginning in New York City and progressing through three more restaurant kitchens in Paris, Hanoi, and Tel Aviv. And then she wrote a book about her adventure. What did this culinary marathon of restaurant toil (and writing!) teach her about home cooking? That's the subject of our interview with her today.

Read on for Lauren's favorite things to eat from the cities where she worked, the most useful things she learned about home cooking from restaurants, and the one restaurant task she hopes she never does ever again. More