Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s...

Are Frozen Vegetables as Nutritious as Fresh?

It just comes down to time.

Hold Your Wineglass the Right Way

Get your grubby fingers off.

Art of the Shock-tail

Bacon-infused vodka martinis, rum and steak sauce — has it really come to this?

Bringing Amarone Back

Why has our big love for this big wine waned?

Am I Drinking Too Much?

Keeping pace with the host.

Slow Spirits

If booze is to be slow, it has to be right.

Sangiovese, 100 Percent

The oft-maligned grape, with a little work, can make good wines.

How Do They Remove the Caffeine from Coffee?

There are more ways than one.

Fishing with Rick Moonen

The chef and author talks about sustainable seafood.

Tasting Barolo Chinato

Take Barolo, add spice, and savor.

Healthy Hot Pockets

This week’s mission: real natural chicken and microwavable savory turnovers.

Great Grater, and Now Greater Graters

Microplane changed cheese graters forever. It just keeps getting better.

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.

Drinking and Eating at Vancouver Izakayas

A raucous crawl through Japanese small-plates-and-beer joints.