You're Supposed to Burn It

Tools for creating aromatic smoke, à la the molecular gastronomists (By Louisa Chu)

Burns the Hairs Right Out of Your Nose

Touring bourbon distilleries in Kentucky. (By Jane Goldman)

What Is Liquid Smoke?

Tastes more substantial than it sounds. (By Roxanne Webber)

What Is Charcoal?

A burning question. (By Tiffany Maleshefski)

You Can Get a Bad Meal in Rome

Here’s what we’re looking for: charm, authenticity, local ingredients, moderate prices. And while most Roman restaurants look perfect from the outside, watch out for these telltale signs. (By Sara Altshul)

The New Hippie Kitchen

Cooking the iconoclast way, in yurts, tepees, and more. (By Lessley Anderson and Roxanne Webber)

Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling. (By Andrew Sessa)

Buy These Now

Kitchen equipment worth paying for (By Aida Mollenkamp and Regan Burns)

Whiskey Primer

Watch out for the revenuers. (By Jason Horn)

Raiding Harrison Ford's Liquor Cabinet

Table 8’s Govind Armstrong still makes time for friends (and mischief). (By Michele Foley)

Gas Versus Charcoal

Choose what’s under your grate before you choose what goes on top. (By Roxanne Webber)

White-Collar Moonshine

Urbanites flout federal law with their new favorite hobby: home distilling. (By Lessley Anderson)

Destination: Denver on the Cheap

Kingpin food on a volunteer budget at the 2008 Democratic National Convention. (By Ruth Tobias)

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

Mole in the Mountains

A gastronomic adventure in Xalapa, Mexico. (By Mick Vann)