When I cook a dish out of the ancient Roman cookbook called Apicius, I never know exactly what I’m going to get. And that’

This is about to get nerdy. (But in the best way: food-history nerdy.) Last winter, I decided to try my hand at replicating recipes from

Over the last few years, I’ve made peace with the bacteria in my kitchen. Indeed, I’ve learned to love them. The pandemic helped:

Between research trips for The Lost Supper, I’ve been playing around with fermenting dairy products at home. I started with kefir and yogurt, which

Remember absinthe? Around the turn-of-the-millennium, worldwide hipsterdom shivered with naughty anticipation, before taking its first sip of Hill’s, that fluo green “Absinth” from the