Madonna Yoder ’17 studied rocks at MIT. But her passion is for paper—with no scissors. Today, she’s a tessellation expert who teaches, invents new designs, and writes papers on the underlying math.

Few cuts of meat feel as special as a ruby-red slice of prime rib, whether it’s served at a formal steakhouse, a Sunday afternoon buffet, or a holiday party. This well-marbled cut is flavorful and ...

Spare ribs are cut from the ends of baby back ribs and run along to the pig’s breast bone. One side has exposed bone — that’s where they meet the baby backs — and the other side, the side near the ...