Always cheese. And the freezer? Peas, the ‘best frozen vegetable’ — By Carrie Solomon and Adrian Moore This Q&A with José Andrés is an excerpt from Chefs’ Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home, released in May and the second book from the authors, following Inside Chefs’ Fridges, Europe. Heated: How many refrigerators do you have? …

Certainly not ketchup — By Carrie Solomon and Adrian Moore This Q&A with Enrique Olvera is an excerpt from Chefs’ Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home, released in May and the second book from the authors, following Inside Chefs’ Fridges, Europe. Heated: Are you always so healthy? Enrique…

Here’s why it matters — By Dr. Lewis Ziska Balance is, without question, important in plant biology: Too much or too little sun, the right amount of rainfall, the right temperature range, and the necessary soil nutrients are critical to maintaining a healthy and diverse plant community. But that stability is being threatened by climate…

Among other things, a lot of chowchow — By Carrie Solomon and Adrian Moore This Q&A with Carla Hall is an excerpt from Chefs’ Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home, released in May and the second book from the authors, following Inside Chefs’ Fridges, Europe. Heated: You seem to do a lot…

This Danish chef has a lot of chiles — By Carrie Solomon and Adrian Moore This Q&A with Mette Søberg is an excerpt from Chefs’ Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home, released in May and the second book from the authors, following Inside Chefs’ Fridges, Europe. Heated: Holy moly, there is a boatload…

Everything you’re trying to figure out about bread and pizza — Bread baking was transformed for the average home baker in 2006 when Mark Bittman wrote about Sullivan Street Bakery founder Jim Lahey’s no-knead bread in The New York Times after he learned about Lahey’s super-minimalist method. “The method is surprisingly simple,” Lahey wrote in an email to Bittman. …

Direwolf shortbread, anyone? — There’s never been a better time to retreat to a fictional world, so Heated talked with Jimmy Wong and Ashley Adams, the creators behind The Feast of Fiction Kitchen: Recipes Inspired by TV, Movies, Games & Books, about how to bring that spirit to the kitchen. Heated: How did Feast…

We’ll start you off with pilsner pepperoni rolls — It seems like everyone is doing one of two things: drinking or baking bread. (In some cases, both.) …

Three ways you can stop it now — By Ricardo Salvador The coronavirus pandemic has exposed many of our society’s frailties — and here’s a big one: In the 21st century, we still operate our farms and food systems as if they were a 19th-century plantation. Despite the technology and logistics we apply to producing and distributing food…