Melissa Clark

Melissa Clark is a food writer and author. She is a food columnist for The New York Times, and has written for Bon Appetit, Food & Wine, Every Day with Rachael Ray and Martha Stewart. She is the author of Cook This Now, In the Kitchen with a Good Appetite and 32 other cookbooks.

Content By This Author

The Sporkful's Dan Pashman has started Other People's Food, a podcast that uses the universality of food to find common ground amid racial and cultural differences.
Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.
John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition.
Summer is the season for low-alcohol drinks, from session beers to spritzes. Talia Baiocchi tells Melissa Clark about how some of these drinks, long popular in Europe, are making their way to the U.S.
"I would say definitely order some soups and stews," says Matt Rodbard, co-author of Koreatown with Deuki Hong. "It is essential to understanding Korean food."
Melissa Clark interviews Lynne Rossetto Kasper about working with Shelley Winters, the time Lynne tried to swim to Europe as a child and how she accidentally set herself on fire while cooking dinner.
Dr. Maya Shetreat-Klein, author of The Dirt Cure, wants you to consider how your food is grown. "Rich, healthy soil is infused into our food," she says.
Cheryl Sternman Rule, author of Yogurt Culture, explains the differences between milk from cows, goats and sheep when it comes to making homemade yogurt.
Empellón's Alex Stupak, co-author of Tacos, explains how to make tortillas.
Kian Lam Kho, author of the book Phoenix Claws and Jade Trees, explains different techniques used to cook Chinese food.
Mark Bitterman, author of Bitterman's Field Guide to Bitters and Amari, says bitters are "the salt" of a cocktail, but you can also use them in cooking.
"There are lots of uses for tofu in sweets," says Nicole Bermensolo, author of Kyotofu.
From photographing Mario Batali with a necklace of sausages to Marcus Samuelsson wearing a turban of smoked salmon, Melanie Dunea has an unusual approach to capturing chefs on film.
In the 1930s, Fania Lewando ran a popular restaurant in Vilna, Poland, that served vegetarian cuisine to poets and artists, including Marc Chagall. Lewando also wrote a cookbook, which Barbara Mazur discovered in the rare book room at YIVO Institute for Jewish Research.
In New York in a Dozen Dishes, author and food critic Robert Sietsema profiles 12 dishes. "It's supposed to be a portrait of New York in food," he says. Egg foo young and cheb are two of the dishes he wrote about.
Maureen Abood, author of Rose Water and Orange Blossoms, shares seven Lebanese foods. One is kibbeh, which is specially ground beef or lamb that can "be shaped, stuffed, fried, poached, baked or eaten raw," she says.
Chef Sarah Copeland, author of Feast and food director at Real Simple, enjoys a good steak. But after meeting her husband, who is a vegetarian, she began to gravitate toward vegetables. Now she eats vegetarian 90 percent of the time.
For the third season of Avec Eric, chef Eric Ripert learned about temple food in Korea and tasted barramundi in Australia.
Kat Kinsman, editor in chief of Tasting Table, says in the media, food has become the new entertainment. "Everybody eats and everybody has a point of view," she says.
Katie Workman, author of The Mom 100 Cookbook, shares tips for coping with picky eaters.
"Bones, to a chef, are the gold of an animal," says Rachael Mamane, founder of Brooklyn Bouillon. "It's what makes a beautiful foundation for our cooking."
When Von Diaz ended up with her grandmother's 1964 copy of the Puerto Rican classic Cocina Criolla, she decided to explore the recipes -- with her mother and grandmother at her side.
Cheesemonger Steve Jones of Cheese Bar in Portland, Oregon, collaborates with local breweries to make cheese-friendly beers. He shares his pairing advice.
For Diana Henry, author of A Change of Appetite, eating healthy isn't about what you can't eat -- it's about eating the foods you love anyway.
Lee Brian Schrager and Adeena Sussman, authors of Fried & True, traveled the country in search of the best fried chicken recipes.
Chef April Bloomfield explains the difference between a sous chef and a stage, and why she sometimes refers to herself as a cook.
Sally Schneider of Improvised Life shares six gift ideas for the cooks and eaters on your list.
Food writer David Karp explains Cotton Candy, the surprising new variety of table grape.
Megan Krigbaum, senior wine editor at Food & Wine, uses tea, Cheerios and marshmallows to taste for tannin, sweetness and oak in wine.