How Does Magic Shell Ice Cream Topping Work?

Is it indeed magical? (By Michele Foley)

Guilty-Pleasure Protein Drink

This week’s mission: creamy, not chalky, meal-replacement beverages. (By James Norton)

Shockingly Tasty Fruitcakes

Start now, finish aging by Christmas.

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. (By Kate Ramos)

Zero-Gravity Gourmet

Is outer space the next frontier for haute cuisine? (By Kathryn Hawkins)

Mushrooms Will Save the World

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

Winter 2008 Gift Guide

There’s never been a better time to give.

Make Your Own Candy Bars

Corner-store sweets go high-end.

The Year in Food 2006

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

Amid all the hubbub about trans fats, newspapers nationwide are testing trans-free oils in their own recipes to see if the healthier versions measure up. The results vary as widely as the tasters themselves. (By Christy Harrison)

BakeWise brings the science. (By Kate Ramos)

Researchers crack open the code on dozens of strains of yeast used in biofuels and, more importantly, brewing and baking. (By James Norton)

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

Sunflower seeds, eggs, oats, and other cheap stuff to eat. (By Joyce Slaton)

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)