The phrase, which traces to 19th-century France, has become popular in casual conversation thanks to “The Bear,” and offers a lens into shifting hierarchies in kitchens.

Let's go. In February, we met with Jean-Yves Bordier, son and grandson of butter and cheese makers, who brought back to France the 19th-century technique of malaxage, using this big wooden wheel ...

A recent study, published in the International Journal of Paleopathology, examined the skeletal remains of a child who lived ...