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Germany, where beer is sacred, now leads world in nonalcoholic brews

By Aaron Wiener
Oct 20, 2025 10:25 am - It looked like all the other beers in the sea of giant one-liter glasses at Munich’s Oktoberfest, but Peter Asen’s mug harbored a secret: His drink was nonalcoholic. Germany, a country long associated with beer, and specifically with hyper-traditional brewing, has quietly become the world leader in the consumption of alcohol-free beer by volume.
Smucker’s Uncrustables vs. Trader Joe’s: How similar are they?

By Emily Heil
Oct 20, 2025 10:13 am - The maker of Smucker’s Uncrustables sandwiches, those frozen sandwiches often seen in school lunch boxes, is suing Trader Joe’s over an alleged copycat sandwich on the shelves at the grocery chain.
Doing Jacques Pépin proud: Legendary chef’s passion for cooking comes out in these recipes

By Penny Kazmier
Oct 15, 2025 6:01 am - How do you celebrate when a legendary French chef turns 90? With a five-course dinner for friends prepared with love, paired with wine and benefiting the good work of the Jacques Pépin Foundation to support culinary education worldwide. Penny Kazmier shares three recipes from or inspired by Pépin.
Loaded baked potatoes are a luxe breakfast in a good-for-you package

By Ellie Krieger
Oct 15, 2025 5:24 am - Twice-baked potatoes, loaded with Canadian bacon and broccoli, then topped with melted cheese and a fried egg, make for a satisfying, extraordinary breakfast. The potatoes can be prepared in advance, so all you’ll need to do in the morning is warm them up and cook the egg.
Nonalcoholic wines that are worth a second glass

By Elin McCoy
Oct 15, 2025 5:11 am - There’s been an uptick in the quality of nonalcoholic wine over the past couple of years. Just in time for Sober October, here are 11 of the best to try.
How to cook, freeze or pickle plant scraps instead of throwing them away

By JESSICA DAMIANO
Oct 14, 2025 5:40 pm - There are a lot of tasty and nutritious uses for secondary plant parts that would otherwise be discarded or, at best, added to compost. Waste not, want not!
’Nduja adds meaty, funky spice to this decadent mac and cheese

By Aaron Hutcherson
Oct 14, 2025 5:41 am - Spicy ’nduja — a fermented spreadable sausage — shines in this macaroni and cheese with aged cheddar and funky blue cheese. Its heat comes from Calabrian chiles, and because of its high fat content, it practically melts into the cheese sauce.
How to make pepperoni pizza in 15 minutes flat

By G. Daniela Galarza
Oct 14, 2025 5:29 am - This single-serving skillet pepperoni pizza comes together in minutes, thanks to a smart, time-saving hack: Use a flour tortilla for a crust, and cook the pie in a cast-iron skillet on the stovetop.
Crispy, sticky, and saucy: Plant-based comforts for fall

By Biz Velatini
Oct 08, 2025 6:01 am - Fall is the season for cozy comfort food, but that doesn’t mean it has to be heavy. These three recipes highlight how plant-based ingredients can bring bold flavor and satisfying textures to the table.
33 years and counting: How Don Mauer’s cooking has changed over the years

By Don Mauer
Oct 08, 2025 5:57 am - Today, this column celebrates its 33rd anniversary. And, wow, how things have changed. Fat is no longer the total devil it once was; sugars and highly processed foods now play that nasty role, meaning my cooking has evolved quite a bit over the years.

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