Local Fizz

Go locavore with soda pop.

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

Well-Preserved

New canning jars from Ball.

Why Aren't Dogs Allowed in U.S. Restaurants?

Poor bow wow, no chow for you.

Maps and Mash

Google maps plus food equals a cartographic cornucopia.

What Is Ceviche?

How does citrus “cook” raw things, like fish in ceviche?

Eat and Get Out

The manipulative techniques of casual-dining establishments

You're Supposed to Burn It

Tools for creating aromatic smoke, à la the molecular gastronomists

Fresh Out of the Oven

Outfit yourself with these nouveau baking supplies.

Meat at Your Door

Bypass the supermarket and buy it direct.

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.

When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world.

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006.

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.