Are the Burnt Bits of Veggies Carcinogenic?

We thought grilling was the healthy option. (By Roxanne Webber)

What Is Freezer Burn?

That stale taste and cardboard texture are no good. (By Roxanne Webber)

Can You Really Seal the Juices into Meat?

Lock up that steak and throw away the key. (By Roxanne Webber)

Guilty-Pleasure Protein Drink

This week’s mission: creamy, not chalky, meal-replacement beverages. (By James Norton)

Please Do Not Eat the Displays

Kitschy food museums cater to discriminating tastes. (By Michele Foley)

What's the Difference Between a Conventional and a Convection Oven?

Blowing hot air can be a good thing. (By Michele Foley)

Healthy Butter That Actually Tastes Good

This week’s mission: melted white chocolate dessert sauce and butter with olive oil. (By James Norton)

Shockingly Tasty Fruitcakes

Start now, finish aging by Christmas.

Automatic Hand Washers

High-tech gear from the 2007 National Restaurant Association Show. (By Louisa Chu)

Injectable Marinades and 100-Calorie Snacks

This week’s mission: marinade you squirt into meat with a syringe, and tinier snack cakes. (By James Norton)

Joyless, Sullen Brown Brick

This week’s mission: healthy candy bars and high-end Pringles. (By James Norton)

Kitchen Confessional

Reading Nigel Slater’s diaries. (By Sara Dickerman)

Tips on Deep-Frying

What sort of oil to use, and what to do with it when you’re done. (By Jason Horn)

10 Mail-Order Treats

Stuff we want to eat right now. (By Roxanne Webber)

Buy These Now

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