A Candy Upgrade

This week’s mission: high-end nut brittle.

The Hamburger Through Time

A short history of the greatest American food icon.

Masters of the Bean

Today’s coffee connoisseurs want to be on a first-name basis with their roaster. They want to know not only which country the beans came from but which region, or even which “estate.” They obsess over freshness and brew time and...

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

White-Collar Moonshine

Urbanites flout federal law with their new favorite hobby: home distilling.

Low-Rent Umami

This week’s mission: a pseudo-healthy version of ground-beef stretcher, and a chemically enhanced mass-market cookie.

Marshmallow Blob Training Centers

This week’s mission: sweet cereals and sweet, sweet profits.

Don't Hate on Chablis

It’s like Chardonnay, without the oak.

Green Your Hangover

This week’s mission: An ecofriendly vodka gift pack and some meatless taco and burger mixes.

10 Vegetable Seed Suppliers

Where to buy exotic, heirloom, and regional vegetable seeds for your home garden.

What You Should Know About German Beer

Expand your beer horizon with these crisp, fresh quaffs with funny names.

Worth the Search

Apricots from Turkey, beef from Japan — are the harder-to-track-down, usually imported ingredients any better than the more widely available versions?

The Expanding World of Pinot Noir

New Zealand gets in on the Pinot action.

Brains, Intestines, Pizzle

It’s what’s for dinner.

Old Beer Is New Again

Aging suds in oak casks comes back in style.