Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

For more on the history and science of cooking in clay (and plenty of amazing recipes), check out The Food & Wine Guide to Clay Pot Cooking. Clay pots are beloved around the world for their ability to ...

Clay pots have been gently settled in hearths for many generations, containing countless, varied recipes from diverse cultures. When it comes to food, technological advances don’t always yield better ...

Revive traditional Indian recipes with the flavour and aroma of clay pots and earthen kadhais. Clay pot cooking was a commonality in Indian households back in the day and it is now being revived for ...

Paula Wolfert of Sonoma has been collecting clay pots for more than 50 years. Known for coaxing recipes out of grandmothers all over the Mediterranean, the cookbook author has a story to tell about ...

Have you ever tried handi chicken? If you have, you would know the difference of the taste of the chicken as compared to what is cooked in normal utensils. In the olden times, people in rural India ...

The tradition of cooking in earthenware is making a comeback from near oblivion. The tradition of cooking in earthenware is making a comeback from near oblivion. One of the biggest advantages of clay ...

Clay pots have been used for cooking across ancient civilisations for centuries, especially in cultures that value earthy, slow-cooked meals. In modern kitchens, however, they’re often replaced by ...

This week’s throwback food memory is not so much the recipe as the vessel it is cooked in. In 1967 a German company launched a clay pot under the Römertopf (“Roman pot”) brand at the Hanover World’s ...

Editor's Note: Traditional and fusion cooking styles, regional and international ingredients and a new awareness of healthy eating are all factors contributing to an exciting time for Chinese cuisine.