Naked Lunch
When a former Washington Post reporter visited his daughter's D.C. public school, he was horrified by what he saw in the kitchen--and decided to do something about it. More »
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Jennifer Ward Barber is an intern at TheAtlantic.com, where she helps produce the Atlantic Food Channel. Follow her on Twitter, or visit her site, Fresh Cracked Pepper, where she writes about food, life, and triathlon. More
When a former Washington Post reporter visited his daughter's D.C. public school, he was horrified by what he saw in the kitchen--and decided to do something about it. More »
The Senate food safety bill includes an amendment to ban the chemical from food packaging, but industry groups won't go down that easily. More »
25,000 slices of Derby Pie will be eaten at today's race, with good reason. A home cook on how she encountered the dessert. More »
A version of this nut and chocolate pie is often called Kentucky's official dessert More »
Jerry Seinfeld's show was panned by critics but has done well with viewers. Why it's worth giving the series a shot. More »
How the match between Oliver and "America's fattest city" got off to a rocky start—it was based on misinformation More »
A home cook excommunicates high fructose corn syrup and baptizes a new recipe into her repertoire More »
This recipe, though a little more complicated than usual, yields incredibly soft, traditional Easter buns More »
When it comes to cooking, everyone's favorite stout usually gets stuck with beef. But this take on risotto will make you forget about meat and potatoes. More »
Adapted from Bon Appetit to fit a bundt pan, this stout-fortified chocolate cake goes well with ice cream or chocolate ganache More »
Just what is Canadian cuisine, anyway? A hodgepodge of specialties, it turns out. Like the Nanaimo Bar. More »
These three-layered bars are believed to have been invented in Nanaimo, a city in British Columbia. Whatever the story, Canadians love them. More »
Production has languished, but the island's beans radiate potential—both culinary and economic. More »
Aid groups speak with the Atlantic Food Channel about rushing to feed the disaster-stricken nation—and how you can help. More »
