He's known as "The Grassman" at the Union Square Greenmarket in Manhattan, but don't get any crazy ideas about the type of plant he's pushing.

On this week's 60-Second Stir-Fry, organic farmer Barbara Damrosch confesses there's one cheesy junkfood that she just can resist.

Chef Eberhard Müller takes a turn under the spotlight of Amy Eddings' 60-Second Stir-Fry questions.

Amy Eddings puts chef Peter Berley under the broiler for this 60-Second Stir-Fry.

Food writers Deb Perelman and Melissa Clark take a turn under the Stir-Fry hot seat and answer questions about food and cooking.

There's a growing backlash against amateur food photography.

A day of eating in Brooklyn with the Whole Foods foraging team.

Walking down Vanderbilt Avenue in Brooklyn one weekend, I did a double take when I saw a little storefront selling mayonnaise. Just mayo? Does the condiment deserve such a spotlight?

There's a strong DIY wind blowing through Brooklyn, as a recent New York Magazine article about the borough's artisanal food makers noted. It blew through my kitchen window the other night.

Our Last Chance Foods guest this week, Tama Matsuoka Wong, forages and eats stinging nettle, so we knew she wouldn't break a sweat when confronted with the Stir Fry's lightning round of tough-as-overgrown-knotweed questions.

Note to self: invite 66SquareFeet blogger Marie Viljoen to the station more often. The writer, cook, gardener and forager brought a little picnic of goodies made from knotweed for this Friday's Last Chance Foods.

I'm supposed to hyperventilate when I see ramps at my local green market. They're wild! They're the first green veggie of the season! But they're so expensive. The price tag is what gets me breathing heavily: $4 a bunch, $15 a pound. Really? For an onion?

In three months, it feels like Speedy Romeo, on the border of Clinton Hill and Bedford-Stuyvesant in Brooklyn, has galloped from start up to neighborhood fixture. I've been there two times, and it's been packed.

I did a double-take when walking past a fruit stand on the corner of Canal and Mulberry in Chinatown this past weekend. I saw a pile of small hot pink hand grenades with soft, leathery plumes of lime green. Very preppy. Very weird.

Garbage is a natural extension of our consumption of food. There's waste throughout the process and not just at the end. 

And yet, I was still surprised when I came upon a web site about making a garbage truck cupcake topper.

I recently tried making my own donuts. The result: disappointing, exploding circles of greasy dough. OOOfa. I decided that other people's donuts — like the ones I tried this week at the new eatery, 606 R&D, in Brooklyn's Prospect Heights — are much better than any I could make at home.

Well. Little did I know that I could get donut coaching, like 606 R&D gets.

Peter Meehan, the editor of Lucky Peach and co-author of the Momofuku cookbook, says Tokyo's cuisine is unknowable, compared to New York City's.  I think I know why.

Leave your manners at the door when attending a coffee tasting or "cupping." Slurping is a vital part of the process.

The Italians call them cicchetti, the Spanish call them tapas. We call them appetizers, and many restaurants are serving them in lieu of entrees. What's annoying is that many of these "little plates" are priced as if they were "big plates."

I love cooking for the masses. My husband and I host a Palm Sunday brunch in our little apartment for 20 to 25 people every year, and I've got it down to a science. How many pounds of salmon per person, how many minutes in the oven per pound, how many side dishes, how many heads of lettuce for a salad. It's cooking for the two of us that is still a challenge.