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 ...

There is something about handi food that makes us drool. The flavours that come from an earthen pot are rich, robust, and absolutely lip-smacking! Moreover, this cooking technique of making food in ...

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 ...

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 ...

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 ...

"Clay pot cooking in Moroccan cuisine probably dates back to when Romans ruled parts of North Africa, but it's hard to pinpoint when the tagine itself appeared," explains Christine Benlafquih, editor ...