From Tub to Mouth

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

Fusilli with Parsley, Walnut, and Black Olive Pesto

Hearty whole-wheat pasta with a zing that comes from goat cheese.

10 Ways to Reinvent Breakfast

Go beyond bagels and bacon.

Another Secretly High-Calorie Salad

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

10 Beijing Dishes

What to eat at the 2008 Olympic Games in China.

10 Things to Cook for One

A bowl of cereal is not dinner.

Fake Accent

Some foods you think are “ethnic” actually aren’t.

Coop de Ville

If your neighbors are wary, a gift of fresh-laid eggs may change their minds.

Salmonella Is in the Air

Are eggs a bacterial time bomb or simply a seasonal reminder of fluffy bunnies and chocolate?

Cornbread and Oyster Stuffing

So good, it stands on its own.

A World of Sours

Memories of Philippine Kitchens explores the many flavors of the Philippines.

The Basics: How to Make Lasagne

The tried-and-true recipe you’ll hang onto forever.

The Secret's in the Spice Mix

National heritages hinge on these exact blends.

Easy, Fast, Fresh Dinners

Home-cooked meals that are quicker than ordering out.

College Cooks Gone Wild!

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