Mary Beth Albright
Washington Post
Washington, DC, United States
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Past articles by Mary:
How eating with others nourishes us in more ways than one
There is nothing more human than sitting down at a table and eating with others. → Read More
When hungry and angry collide, the hanger is real
Hangry neurons may be remnants of a time when humans needed extra motivation to forage for food. → Read More
Can test kits of our bodies’ microbiome aid in our health? I tried one of them.
The firms say the results from their kits can help you map your microbiome, improve disease symptoms and even lose weight. Some also sell vitamins and probiotics. → Read More
A trifle is just the kind of dessert we need right now: Simple, flexible and forgiving
Trifles easily adjust to what you have on hand. With a trifle, you can pivot. → Read More
Our food shopping habits have human and environmental costs. ‘The Secret Life of Groceries’ adds them up.
Benjamin Lorr peers at the dark underbelly of the food industry, one that depends on inexhaustible supply. → Read More
As an adult, I never thought I’d acquire what used to be called ‘juvenile diabetes.’
Type 1 diabetes was once thought to emerge in childhood or adolescence — hence its nickname. I didn’t know that adults could — without warning — develop it. → Read More
How a world-class chef blossomed in Napa Valley: The French Laundry turns 25
Thomas Keller’s iconic Yountville restaurant helped define an international wine destination. → Read More
Teach Dave to Cook: Chocolate mousse and why cooking is like fanfiction
It's the final episode! This calls for champagne! And a puppy! → Read More
Teach Dave to Cook: A saucy, meaty main dish from the Italian shoemaker
Chicken scarpariello is a restaurant classic that makes for an easy one-pan, two-meat, home-cooked dinner. → Read More
Teach Dave to Cook: Homemade croutons are always a good idea
This salad is so much better than that $13 store-bought salad you had for lunch last week. → Read More
Teach Dave to Cook: How to shop for produce and make friends with your butcher
Pam the Butcher is a keeper. → Read More
Teach Dave to Cook: A sharp knife and a perfectly cooked steak
What you need — and don't need — to get started in the kitchen. Plus: steak! → Read More
Drinkers rushed to buy booze after the 18th Amendment’s ratification a century ago
The run on alcohol got underway as soon Prohibition was ratified Jan. 16, 1919. And though the ban was eventually repealed, it changed America's drinking culture. → Read More
A home for the holidays
This year, 10-year-old Kamiya Johnson will be home for the holidays. Post reporter Jessica Contrera says that Kamiya’s family was able to leave a D.C. shelter and find housing. Also, the history of gingerbread from Mary Beth Albright. → Read More
Brené Brown knows what makes a great leader — and most politicians wouldn’t make the cut
In “Dare to Lead,” the researcher and TED Talk all-star turns her attention to the boardroom. → Read More
The trick to thin and juicy meat for cheesesteaks at home
An easy weeknight meal—cheesesteaks are quick to assemble with this trick for slicing meat super thin. → Read More
A tiny, in-demand restaurant in Maine asked for reservations by notecard — and got 20,000 of them
In an age of high-tech reservation systems, the Lost Kitchen is as old-school as you can get. → Read More
Mary Beth Albright’s Food Hacks: Light Piña Colada
Coconut water and pineapple-infused rum give this drink a light summertime vibe. → Read More
As a quintessential side or a topping, this zippy tahini slaw is a cookout crowd-pleaser
As a topping for burgers and dogs or a side dish, this slaw gets the job done. → Read More
Japanese whisky has never been hotter. Here’s what makes it so distinctive.
Discover the three Ws -- the water, the wood and the weather -- that make aficionados swoon over this liquor. → Read More