Got Goiter?

Americans are eating more fancy salt— like kosher salt, sea salt, and fleur de sel — that don’t contain iodine, and less table salt, like Morton’s, which is typically fortified with iodine.

Where Does Canola Oil Come From?

The origins of the controversy-plagued oil.

Will Mayonnaise Give Me Food Poisoning?

Warning! Potentially massive picnic hazard.

Why Can Lactose-Intolerant People Eat Some Cheeses and Not Others?

It has to do with how long the cheese is aged.

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.

How to Keep Guests Out of the Kitchen

And understand why they’re in there to begin with.

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors.

Eat Well and Save

Tips for spending less on good food.

The Raw Deal

As raw food goes commercial, purists cry foul.

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

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...

Your Beer Smells Like Goat

Beer geeks revel in weird, funky wild ales.

The Return of Punch

The big tail in a bowl makes a comeback.

Pomegranates, Dried Limes, Rose Water

A primer on Persian, a.k.a. Iranian, food.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.