Crushing Bones with Alton Brown

The host of Good Eats divulges his next big career moves. (By Louisa Chu)

It's Not Fat, It's Big-Boned

In honor of its 50th year, Bon Appétit muscles in with a heavy tome. (By Sara Dickerman)

Can You Get Mad Cow Disease from Eating Bone Marrow?

That should be the least of your worries. (By Roxanne Webber)

Black Forest Dinnerware

Eat in stark, modern luxury.

A New Healthy Chip Concept

This week’s mission: Wish-Bone dressing with chunks, and healthier “popped” potato chips. (By James Norton)

What's the Difference Between Stock and Broth?

It’s a soup stumper. (By Nicole Solis and Lessley Anderson)

McSkillet Burrito and International Delight Coffee Creamer

This week’s mission: McDonald’s new breakfast offering, and holiday flavored nondairy creamers. (By James Norton)

His Knife Has Got Your Back

Butchers can do all kinds of things for you— just ask. (By Melissa Wagenberg Lasher)

Deli Creations and Salad Spritzers

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

The Secret Ingredient Every Chef Uses

Where to get the best, and how to use them. (By Jessica Battilana)

Foods You Fight

Tips for eating saucy, messy, and hard-to-handle foods. (By Jessica Dolcourt)

"Top Chef" Cliff: Not Enough Fluff

Marcel’s hair finally gets its comeuppance. Or does it?

Campari's Made from Bugs

A lot of stuff you thought was vegan isn’t. (By Jason Horn)

Bark If You Like It

What to cook for the dog that eats everything. (By Emily Matchar)

Always the Bridesmaid

Marsanne, the ignored little sister of the Rhône whites, has good bones. (By Jordan Mackay)