The Basics: How to Make Asian Broiled Tofu

With carrots and sauce.

How Is Panko Different from Breadcrumbs?

One includes the crust. (By Michele Foley)

The Basics: How to Make Noodles with Tofu and Peanut Sauce

A quick Asian dinner.

Great Grilling and Barbecue Cookbooks

Ten inspiring tomes to help you get your grill on. (By Roxanne Webber)

The Prodigal Nut Returns

Welcome back, chestnut! (By Nicholas Day)

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors. (By Aida Mollenkamp and Roxanne Webber)

Deli Creations and Salad Spritzers

This week’s mission: personally assembled fake deli sandwiches and the Binaca of salad dressing. (By James Norton)

Spicy Holiday Cocktail Party

Rock it like it’s hot with this festive menu.

Time for School Lunch

Meals for making your mark on the blacktop.

The Right Way to Eat Noodles

Noodle-eating etiquette according to ethnic tradition. (By Helena Echlin)

Cut It Out

Gadgets for perfect julienne and curls. (By Louisa Chu)

Are Brown and White Sugar Interchangeable when Baking?

If you can be a little flexible about the texture of your baked goods. (By Roxanne Webber)

College Cooks Gone Wild!

Crème brûlée in the microwave and other desperate dorm-room tricks. (By Margot Kaminski)

Shelf-Stable Chicken in Kool-Aid Sauce

This week’s mission: low-cal, assemble-it-yourself convenience food and wannabe Italian dinners. (By James Norton)

Hand Warmers

Drinks that’ll keep you warm inside even when it’s cold outside. (By Aida Mollenkamp and Regan Burns)