Marguerite PrestonTravelLearn Some Sweet Pastry Tricks From the Masters of Thai DessertCoconut soups, frankincense smoke, and lots of a beguiling herb called pandan—these are the salty, sticky, and slippery rules of a sweets culture like no otherBy Marguerite PrestonJanuary 9, 2017FoodThe Cockamamie, So-Crazy-it-Just-Might-Work Scheme to Save Alaska’s Excellent Salmon From ItselfBristol Bay’s sockeye salmon is a national treasure: delicious, plentiful, and shockingly sustainable. The problem: Fishermen are too good at catching it, and what can’t get sold fresh winds up in cans no one wants to buy. But if a new plan succeeds to make canned salmon more appealing, it just might rescue an industry threatened by its own wild successBy Marguerite PrestonJune 30, 2016FoodThe Italian Tradition Behind These Shockingly Beautiful Marzipan SculpturesFrutta martorana—crazy realistic hand-painted fruits made of marzipan—are a dying art, but this Sicilian bakery in Brooklyn won't quit making them the old fashioned wayBy Marguerite PrestonMay 6, 2016
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