You're Supposed to Burn It

Tools for creating aromatic smoke, à la the molecular gastronomists

Burns the Hairs Right Out of Your Nose

Touring bourbon distilleries in Kentucky.

Whole Roasted Suckling Pig

Nothing commands culinary respect more than an impressive roasted suckling pig.

What Is Charcoal?

A burning question.

What Is Liquid Smoke?

Tastes more substantial than it sounds.

Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling.

The New Hippie Kitchen

Cooking the iconoclast way, in yurts, tepees, and more.

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.

Buy These Now

Kitchen equipment worth paying for

Whiskey Primer

Watch out for the revenuers.

Gas Versus Charcoal

Choose what’s under your grate before you choose what goes on top.

Raiding Harrison Ford's Liquor Cabinet

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

White-Collar Moonshine

Urbanites flout federal law with their new favorite hobby: home distilling.

Destination: Denver on the Cheap

Kingpin food on a volunteer budget at the 2008 Democratic National Convention.

The Year in Food 2008

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