The Art of Eating

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The Art of Eating

Magazine about the best food & wine - what they are, how they are produced, where to find them. The Art of Eating is about the best food and wine.

The focus is taste, especially the connection between the taste of food and wine and the place they come from. We look for the logic of geography, methods, and culture that make good food good — that give character and the finest flavor. The underlying theme is connoisseurship, including the nuts and bolts of choosing and enjoying food and drink. We take the long view. We value tradition because t

raditional food and drink tend to be strongly linked to place and to result from careful consideration over time. But we care a lot about what’s happening now, about where food and drink are headed. Today cooks have access to much more knowledge and insight than was ever available in the past. Scientific knowledge about certain foods and cooking techniques has been accumulating rapidly. We know a lot more than we used to about what works and doesn’t. We have access to more raw materials and cultures than ever before, and our standards of quality for some things, such as freshness in produce, are as high as they have ever been. In the face of this wealth of possibilities for deliciousness, The Art of Eating remains biased toward simplicity. On the farm and in workshops and kitchens, what’s treated least usually tastes best. In the words of the great French critic Curnonsky: “Cooking! That’s when things taste like what they are.”

The Art of Eating first appeared in 1986 in the form of an eight-page black-and-white newsletter written by Edward Behr, who is now editor and publisher of The Art of Eating. Gradually, it grew into a digital magazine with subscribers and contributors around the world. There is no advertising.

06/06/2025

Everything you wanted to know about asparagus.

The Maximalist View on Freshness and Grilling

28/12/2024

A lot of eggnog recipes call for mammoth amounts of booze, two or three kinds. Here's my pulled back take on Craig Claiborne's classic recipe from 1959, which makes the foamiest eggnog of all, the kind you eat with a spoon. In time for New Year's Eve.

Three Kinds of Foam

05/12/2024

This classic recipe for Braised Red Cabbage with Apples and Chestnuts is perfect for a holiday table. Paired with roast goose, it becomes a traditional Austrian Christmas dinner.

Sweet, Tart, and Bright

24/11/2024

The general view is that at Thanksgiving no one should worry much about whether the wine goes with the food. The wine’s job is to be tasty and refreshing and to encourage conversation. Here are a couple of ideas, one white and one red, both under $25.00.

From Vineyards 1,000 Kilometers Apart (by Car)

15/11/2024

An elegant and delicious fall dessert. Here's our recipe for classic pears poached in white wine. While red wine is bolder, white wine shows off the pears more.

A Fall and Winter Classic

01/10/2024

Alberto Grandi has made some provocative false statements about Italian food. Disinformation has come to the food world! Here's where Grandi is wrong...

Dispatches from the World of Disinformation

09/06/2024

A BIG jar of French mustard is more fun. (Strangely, that garlic note doesn't come from garlic.)

It’s Fun to Have a Big Jar

25/05/2024

Two pounds of just-picked morels headed for risotto.

01/05/2024

About 15 years ago, two French spice specialists called attention to a wild black-pepper relative with a distinctive aroma - Voatsiperifery from Madagascar. It has the peppery heat of black pepper together with a flavor of its own that has been described as earthy, woody, and citrusy.

A Highly Aromatic Wild Relative of Black Pepper

12/04/2024

Sorrel is popping up in the garden! We made little green frittatine (omelettes).

From the First Leaves of Spring

04/04/2024

Two weeks into spring, it's grilling season here in northern Vermont (despite the snow). I've written about charcoal and why lighter weight is better.

Start by Picking Up a Bag and Feeling How Heavy It Is

02/04/2024

A simple and delicious way to make a blood orange ice.

It’s still citrus season, and today I made a blood orange ice. I squeezed 2 pounds of blood oranges and 1 juicy lemon, mixed in some quickly made sugar syrup, and froze the ice in a bowl in the freezer. With occasional stirring, it was ready in about 3 hours and really good. No skill. No real reci...

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The Art of Eating is about the best food and wine — what they are, how they are produced, where to find them (the farms, markets, shops, restaurants). The focus is taste, especially the connection between the taste of food and wine and the place they come from. We look for the logic of geography, methods, and culture that make good food good — that give character and the finest flavor. The underlying theme is connoisseurship, including the nuts and bolts of choosing and enjoying food and drink. We take the long view. We value tradition because traditional food and drink tend to be strongly linked to place and to result from careful consideration over time. But we care a lot about what’s happening now, about where food and drink are headed. Today cooks have access to much more knowledge and insight than was ever available in the past. Scientific knowledge about certain foods and cooking techniques has been accumulating rapidly. We know a lot more than we used to about what works and doesn’t. We have access to more raw materials and cultures than ever before, and our standards of quality for some things, such as freshness in produce, are as high as they have ever been. In the face of this wealth of possibilities for deliciousness, The Art of Eating remains biased toward simplicity. On the farm and in workshops and kitchens, what’s treated least usually tastes best. In the words of the great French critic Curnonsky: “Cooking! That’s when things taste like what they are.” The Art of Eating first appeared in 1986 in the form of an eight-page black-and-white newsletter written by Edward Behr, who is now editor and publisher of The Art of Eating. Gradually, it grew into a digital magazine with subscribers and contributors around the world. There is no advertising.