Clay cooking pots have been around for thousands of years, and they’re still a great idea. Like cooking in parchment, cooking in clay containers allows whole poultry and other foods to bake in their ...

Food is essential for life. If food is served in a good and natural style, it enhances its value even more. When we look at the history of the human lifestyle and food trends, we see that food serving ...

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 ...

Xtrema Cookware knocks it out of the park again with a collection that marries a timeless look with modern performance. The ...

Wolfert is the author of the newly published "Mediterranean Clay Pot Cooking." I don’t think I’ve ever met a clay cooking pot I didn’t like . . . or want to own. And I have more than 100 clay pots of ...

The knowledge of how to transform mud into pottery signifies a major leap forward for prehistoric cultures, and until the development of metal cooking pots, ceramic pottery was the pinnacle of cooking ...

The handsome Spanish cazuelas, Moroccan tagines and other Mediterranean clay pots I've been finding as I poke around cookware stores have refueled my fascination with cooking in clay. Their luminous ...

It's time to go back to nature when cooking There's no doubt that your kitchen is stocked with the latest of innovations, from inductions cooktops to Teflon-coated everything. And while that's great, ...

In the lead-up to the Tamil harvest festival, fifth-generation potter Reguraj Devaraj shares insights into the significance ...

An experiment with unglazed clay pots hinted at how much archaeologists can learn about ancient cultures from cooking vessels. By Katherine Kornei Sure, astrophysicists have big telescopes, and ...

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.

I don’t think I’ve ever met a clay cooking pot I didn’t like . . . or want to own. And I have more than 100 clay pots of every size in my kitchen to prove it: Moroccan tagines, Provencal daubieres, ...