From Tub to Mouth

This week’s mission: premade spreadable cheesecake filling and high-end mass-market soups.

Country Breakfast Burrito and Hot Tamales Ice

This week’s mission: a burrito containing everything but pancakes, and a mint revamp of an old-school candy.

Alluring Burger King Apple "Fries"

This week’s mission: low-fat prepackaged ice cream cones, and a healthier Burger King kids' meal.

Tea Bags for Cocktails?

This week’s mission: frozen Italian meals with a reasonably healthy twist and tea bags for your mixed drink.

Meal Kits: From Good to Worse

This week’s mission: Just add chicken to two different premade dinners.

Another Secretly High-Calorie Salad

This week’s mission: Cold meets hot on a lettuce bed, and a new fast-food breakfast.

Campari's Made from Bugs

A lot of stuff you thought was vegan isn’t.

Environmentally Friendly Picnic Supplies

Enjoy the outdoors without trashing it.

Palate Tease

Sheila Lukins and Julee Rosso talk about life before arugula and The Silver Palate Cookbook, 25 years later.

Pastry Puffs That Look Catered

This week’s mission: pseudo-elegant frozen pastry bites, and Wheat Thins with more fiber.

Make Your Own Chinese Takeout

This week’s mission: Chinese chicken kits, and a breakfast croissant with apples and hash browns.

College Cooks Gone Wild!

Crème brûlée in the microwave and other desperate dorm-room tricks.

A New Healthy Chip Concept

This week’s mission: Wish-Bone dressing with chunks, and healthier “popped” potato chips.

The Basics: How to Make Shrimp Pasta

Zesty with parsley and lemon.

10 Reasons Why Whole Foods Is Annoying

For example: carob-glazed doughnut holes.