Vegetarians at a Barbecue

The dos and don’ts of meatless grill interaction.

The Secret Ingredient Every Chef Uses

Where to get the best, and how to use them.

Why Does the First Pancake Always Turn Out the Worst?

The inevitable blotchy, misshapen blob.

Shelf-Stable Chicken in Kool-Aid Sauce

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

"By the Way, I'm Vegan"

When diners drop the dietary bomb, chefs must work magic.

10 Cosmetic Uses for Everyday Foods

Sometimes, getting egg on your face can be a good thing.

Seed Saving for Beginners

Adapt plants to your own private patch of dirt.

How to Keep Guests Out of the Kitchen

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

Beyond the Porterhouse

Underappreciated cuts of meat.

Curry by the Book

In search of a true spice education from a new Indian cookbook.

How to Stay Healthy During the Holidays

Clean Food author Terry Walters weighs in.

Thanksgiving-Hopping

Is it OK to hit two dinners in one night?

How to Bottle

You can get the pop in the bottles, but make sure the bottles don’t pop

10 Ways to Barter for Food

I’ve got zucchini if you’ve got tomatoes.

Meat at Your Door

Bypass the supermarket and buy it direct.