I Do (Eat)

Get the most out of your wedding caterer.

What's the Difference Between Stock and Broth?

It’s a soup stumper.

10 Food-Related Charities

Put your money toward gifts that benefit good causes.

Low-Rent Umami

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

Marshmallow Blob Training Centers

This week’s mission: sweet cereals and sweet, sweet profits.

Waiters Refilling Wineglasses

Should they or shouldn’t they? The controversy continues.

Your Meat Is Green

Tips for responsible carnivores.

Shaved Ice Treats

Ten frozen concoctions to help you chill out this summer.

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.

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?

Batali, High and Low

Mario Batali’s new cookbook, “Mario Tailgates NASCAR Style,” targets a different audience altogether.

Chile Wises Up

It’s no longer a factory for inexpensive, imitative wines.

You Are What You Don't Eat

Ten ways to label you and your food.

10 Super Bowl Commercials

Some of our favorite food-and-drink ads from games past.

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...