I Do (Eat)

Get the most out of your wedding caterer. (By Roxanne Webber)

What's the Difference Between Stock and Broth?

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

10 Food-Related Charities

Put your money toward gifts that benefit good causes. (By Roxanne Webber)

Low-Rent Umami

This week’s mission: a pseudo-healthy version of ground-beef stretcher, and a chemically enhanced mass-market cookie. (By James Norton)

Marshmallow Blob Training Centers

This week’s mission: sweet cereals and sweet, sweet profits. (By James Norton)

Waiters Refilling Wineglasses

Should they or shouldn’t they? The controversy continues. (By Jordan Mackay)

Your Meat Is Green

Tips for responsible carnivores. (By Roxanne Webber)

Shaved Ice Treats

Ten frozen concoctions to help you chill out this summer. (By Kate Ramos)

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. (By Lessley Anderson)

Worth the Search

Apricots from Turkey, beef from Japan — are the harder-to-track-down, usually imported ingredients any better than the more widely available versions? (By Heather Shouse)

Batali, High and Low

Mario Batali’s new cookbook, “Mario Tailgates NASCAR Style,” targets a different audience altogether. (By Sara Dickerman)

Chile Wises Up

It’s no longer a factory for inexpensive, imitative wines. (By Jordan Mackay)

You Are What You Don't Eat

Ten ways to label you and your food. (By Meredith Arthur and Eric Slatkin)

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... (By Brendan Vaughan)

Old Beer Is New Again

Aging suds in oak casks comes back in style. (By Joshua M. Bernstein)