Bogus Butter Bake-Off

This week’s mission: sticks of fake butter, and protein pimped by a famous doctor. (By James Norton)

An Espresso to Grind

Should you tip baristas, and if so, how much? (By Helena Echlin)

Crud Busters

New dish scrubbers make scouring easy. (By Louisa Chu)

Beyond Uncle Ben's

A rice primer. (By Juliette Guilbert and CHOW staff)

Breadboxes

Keep your bread fresh. (By Michele Foley)

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007. (By Meredith Arthur and Lessley Anderson)

Wired is helping us bridge the gap between drinking insane, scientifically cutting-edge drinks at expensive urban bars, and drinking insane, scientifically cutting-edge drinks at home. (By James Norton)

Soft, cakey confections. (By Caitlin McGrath)

Fall is pumpkin season–time for jack-o’-lanterns, pumpkin pie, and pumpkin cookies. Most pumpkin cookies are like little pumpkin cakes in texture, and somehow not as satifying as you think they’d be. Not these... (By C. Thi Nguyen)

Wired has a short-but-sweet profile of the father of molecular gastronomy. (By James Norton)

Was it something in the water? The holidays got a little more festive in Seattle as elevated levels of cinnamon and vanilla showed up in Puget Sound. (By Stephanie Rosenbaum)

When layer cakes bake they dome in the middle because, as the pan heats, the batter near the edges of the pan cooks faster than the batter in the middle. Domed cakes aren’t conducive to stacking and icing when you’re... (By C. Thi Nguyen)

These cookies stand out on a dessert plate: there’s the sage-in-a-dessert aspect, they’re not real sweet, and they have a slightly savory texture due to the cornmeal, says Funwithfood–yet they were voted best in... (By Caitlin McGrath)

Pumpkin, lemon, and chocolate bars to woo co-workers. (By M.G. Shea)