Want a fresh taste of Kamchatka? Then it has to be salmon. Here we consider the many different Russian words for salmon and offer a great recipe for flash-freezing the delicacy.

A consideration of how much Russian cuisine has changed since the Soviet era, when the magazine was founded.

Ryabina is the stuff of Russian song and folklore. Here, it is the focus for this issue's snowball berry red recipe...

A consideration of harvest time naturally leads to this recipe for Olady, or Apple Fritters. Quite tasty they are, too!

Time to bring in the cabbage, and put it in a tasty pie! This column offers a great recipe for a kapustnik (cabbage pie), plus offers a look back at the origin of Russian bees - gatherings for communal labor.

Yelena Ivanovna Molokhovets was the author of Russia's most famous cookbook, A Gift to Young Housewives, first published in 1861. Here is a warm duck soup from her book, plus a bit of history on this important tome.

A look at Russian fast food over the past century, in honor of our story on the Moscow Metro. The recipe is for toasted sunflower seeds.

Where we go in search of true Tatar cuisine. The recipe is for the savory dish, peremech.

A short look at the history of fare aboard the Trans-Siberian railway, with a recipe for pelmeny you can prepare between stops...

Russians have a special bond with mushrooms that is not paralleled in the West. In this issue, a special recipe for mushroom-stuffed eggs.

Veggie-burgers have a Russian antecedent. We give the recipe, plus some interesting cultural history on cookbooks.

A recipe for Hot Apple Compote which Tolstoy enjoyed.